Salmon Mango Tartare


Whenever I browse through the produce section of an American grocery store I always wonder why they do not carry Manila mangoes.  Instead preferring the Hayden or Turpentine varieties which are more fibrous and sour.  Manila mangoes are oh-so sweet and the national fruit of the Philippines for this good reason.  Continuing on the salmon sashimi theme I have thrown together a salmon tartare.  Lemon juice is used liberally to enhance the sweetness of the mango and balance out the fattiness of the salmon sashimi.



  • Salmon sashimi, cubed
  • Manila Mangoes, cubed
  • Shiso leaves, sliced into thin long strips known as “chiffonard”
  • Toasted white sesame seeds
  • Soy sauce
  • Olive oil
  • Lemon juice
  • Touch of Sesame seed oil (very strong)
  • Optional: Jalapeno peppers


  1. Mix soy sauce, olive oil and lemon juice using a 1:2:3 ratio. Taste and adjust to your liking. Add a touch of sesame seed oil. 
  2. Combine mangoes, salmon sashimi and shiso leaves in a glass bowl and fold in dressing.
  3. Garnish with toasted white sesame seeds.

Cook’s notes:

I am not specifying specific measurements in this recipe because the salmon to mango ratio can be adjusted to your liking. I tend to use a 1:1 ratio. Shisho is a very bright and citrusy herb so use sparingly. For the dressing use a 1:2:3 ratio for soy sauce, olive oil and lemon juice respectively. Be generous with the lemon juice!

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