Good Friday Lunch - Green Mango Salad (Ensaladang Mangga)

Today is Good Friday and as family tradition, it would be a "no meat" day for us.  But although it is supposed to be a day of fasting, we had prepared a lunch feast for family and friends who would be coming over for lunch. Back during my childhood days it had been our family's tradition to host our community's lunch after recitation of the Passion of Christ, more popularly known in the Philippines as "Pabasa" it is a narrative of passion, death and resurrection of Christ.
In the Philippines, the recitation of the "Pasyon" is very popular all over the country and mostly participated in by the elders of the community. In our place in Batangas, I grew up waking up on a Good Friday with the Pasyon in full swing. They usually start around 6:00AM and it is supposed to be finished by 3:00PM. The Pasyon is recited by the "singers" chant-like without pause from the beginning till the end of the book. They had to work in shifts and everyone is welcome to join.
In our community it was my grandmother and aunt on my mother's side who had always hosted the Pabasa and I remember as a kid that we were not allowed to go out and play during the day. We are only allowed to go out of the house if we are going to the community chapel and observe the Pabasa. What I remember vividly during those times were the food they serve for lunch. It was something different than the usual party fare. It was a true blue provincial fare, mostly of fish and vegetables local to the province. Would include Sinaing na Tulingan (Bullet Tuna), Fried Galunggong (Round Scad), Green Mango Salad, Tortang Talong (Eggplant Omelet), Ginisang Munggo (Sauteed Mung Beans) or Bulanglang (Boiled Mixed Vegetables), and Matamis na saging (Plantain Banana in Syrup). The dishes were so simple and common and yet s so deliciously filling. Ironically, even if it was the same every year, I still look forward to it. Somehow, there's something different about the food, it was something special. I guess it was because it was because the entire family would be eating together and yet it wasn't a party that you have to dress up for, that makes it so special. It was a simple lunch and yet very special. I miss those days so much. It was something I wish my kids get to experience also. The simplicity of life back then, and our Good Friday lunch to me is one of my life's simple pleasures!
This year, my mom and I thought of recreating that Good Friday lunch in remembrance of my beloved Grandmother and aunt who had always been our gracious hosts. Unfortunately given that we are in Qatar, the Pabasa will not be recreated. Although my mom I know had been reciting the Pasyon nightly so we'll just be sharing the lunch with her. It would be the same menu as above plus more! This time we will be cooking for about 30 or more people, including relatives and friends who are all coming from the championship basketball game (good thing they won, they all had the appetite for these much food!).
Among all the food enumerated above, the one I was so excited about is the green mango salad as it's something I truly miss, and I'm sure most everybody else in the Middle East do too! Was I so right! It was a bestseller! It was such a hit that I had to let go of the couple mangoes which I had kept for myself for the next day! :)
Ingredients:
8 pcs Green mangoes (you can find in Lulu Hypermarket and sometimes in Family Food Center. These are the small ones, not the Indina Mangoes which were humongous!)
2 large Tomatoes (not overripe for a crunchy salad)
1 large White Onion
1 small bottle shrimp paste (ok, you can use the cooked one in the bottle as it is, I usually buy the Barrio Fiesta brand, but in my case I still always recook the shrimp paste from the grocery as I find them too salty)

The Method is so simple, you just have to slice the peeled mangoes and onions thinly. The tomatoes also had to be sliced in thin wedges and the seeds removed. Add the shrimp paste and toss until the paste coats all of the vegetables and evenly distributed. And viola! This is best served with fried or grilled fish and rice :)

If you also find the bottled shrimp paste too salty for your taste, you can also recook it by sauteing minced garlic, finely chopped onions and ginger. Add a bit of vinegar to remove the stench smell of the paste and sugar to drown the saltiness. Put in the shrimp paste. Since the paste is already cooked you only have to reheat it for about 5 minutes or so, stirring slowly to avoid it from sticking unto the pan due to the added sugar. Transfer into a bowl and let cool before using or storing. By the way, to add a bit of flavor, you can also add either pork fats, lard or broth cubes.