There is nothing quite as refreshing as a bowl of vibrant mango slaw, bursting with sweet and tangy flavors. This easy recipe is my go-to for brightening any meal, whether it’s for a summer BBQ or a simple weekday dinner.
Delicious Mango Slaw
Ingredients
Mango Slaw
- 1 large ripe mango julienned or thinly sliced
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded (or use all green if preferred)
- 0.5 cup carrots grated
- 0.25 cup fresh cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon honey or maple syrup for vegan option
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon freshly cracked black pepper
Instructions
- Peel and thinly slice the mango. In a large bowl, combine the mango, green cabbage, red cabbage, carrots, and cilantro.
- In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until well combined.
- Pour the dressing over the mango and cabbage mixture. Toss everything gently until well coated. Serve immediately or let it chill for even more flavor.
Notes
Why You’ll Love This Mango Slaw
This slaw is crisp, juicy, and lightly creamy, with the perfect balance of sweetness and crunch. It’s versatile, quick to put together, and always a crowd-pleaser at gatherings or family meals.
Mango Slaw Ingredients & Substitutions
- 1 large ripe mango, julienned or thinly sliced
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage (or use all green if preferred)
- 1/2 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
You can swap cilantro with parsley if you like a milder flavor. For extra crunch, add thinly sliced red onion or bell peppers.
Step-by-Step Instructions to Make Mango Slaw
Prepare the Mango and Veggies
Peel and thinly slice the mango. In a large bowl, combine the mango, green cabbage, red cabbage, carrots, and cilantro.
Make the Dressing
In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until well combined.
Toss and Serve
Pour the dressing over the mango and cabbage mixture. Toss everything gently until well coated. Serve immediately or let it chill for even more flavor.
Tips for Success
- Use a ripe but firm mango for easy slicing and the best texture.
- Shred the cabbage as thinly as possible for that classic slaw feel.
- Toss with dressing just before serving to keep everything crisp.
Variations of Mango Slaw
- Add sliced jalapenos or a pinch of chili flakes for a spicy kick.
- Try diced avocado for extra creaminess.
- Sprinkle roasted sunflower seeds or pumpkin seeds on top for crunch.
Serving Suggestions: What to Pair with Mango Slaw
- Serve alongside grilled chicken, fish, or veggie burgers.
- Use it as a topping for tacos or wraps.
- Enjoy as a fresh side for rice bowls or barbecued meats.
Storage & Reheating Instructions
Store leftover mango slaw in an airtight container in the fridge for up to 2 days. The slaw is best enjoyed fresh but can be made ahead by keeping the dressing separate until serving. Do not freeze, as the fresh veggies will lose their crunch.
Memories Made Around the Table
Every time I serve this mango slaw, it reminds me of sunny afternoons with friends and laughter over easy, delicious food. It’s these moments that make simple recipes unforgettable.
FAQs
Can I use frozen mango?
Yes, but let it thaw completely and pat dry before slicing to avoid excess moisture.
What can I use instead of honey?
Maple syrup is a great substitute or simply leave it out if you prefer a tangier slaw.
How far ahead can I make mango slaw?
You can prep the vegetables a day ahead and store them separately. Toss with dressing just before serving for the best results.
Final Thoughts
This delicious mango slaw is a burst of flavor and color that lifts any meal. I hope it adds as much joy to your table as it does to mine. Happy cooking!