This mango slaw recipe is perfect for fish tacos or as a side dish with almost anything all summer long! Fresh and crisp, and ready in just a few minutes!
Fresh, ripe mango is one of my favorite ingredients, and this coleslaw recipe is a great way to showcase it. It's colorful, and crisp with perfectly balanced flavors.
What could be better with fish tacos or shrimp tacos in the summertime than mango slaw? Nothing I think. I also think you can eat this with anything, not just tacos!
There's no mayo here, instead we'll make a dressing with fresh lime juice that gets a little sweetness from honey and gentle heat from ginger. We're not even using any oil, so it's exceptionally light and low in calories.
Is mango season your favorite season? Me too. Try my mango avocado salsa, mango margaritas, or this easy no bake mango cheesecake.
Recipe adapted from Millie Peartree via NYT Cooking.
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Why this mango slaw recipe works
- Balanced flavors: This mango slaw is the perfect balance between sweet and savory. In the coleslaw mix, fresh herbs balance the sweet mango, and in the dressing, honey evens out the acidity of the lime juice.
- Great texture: Crisp, crunchy cabbage and carrots contrast with the silky texture of the mangos.
- Customizable: Adjust the amount and kinds of herbs to your liking, add spice, throw in some red onion or red pepper, possibilities are endless!
Mango slaw ingredients
You can make this mango coleslaw one of two ways, by using pre-made store-bought slaw mix, or you can shred the red and green cabbage and grate the carrots yourself. I recommend the latter for the best flavor, but as Ina Garten says, "Store-bought is fine!"
For the coleslaw mix
- Mangos: I love yellow mangos, also called Ataulfo mangos or honey mangos because their texture is so silky. Red mangos also work well.
- Green cabbage: Look for a head of green cabbage that is heavy for its size with tight leaves. You'll have more than you need to make this slaw recipe, but it keeps in the refrigerator for a long time and you can use the rest to make chicken and cabbage.
- Red cabbage: Red cabbage (also called purple cabbage) is smaller than green with thicker leaves. The leaves should be tight and the color a dark purple. Avoid any with brown spots.
- Carrots: Use fresh, whole carrots for the best flavor. (Avoid baby carrots at all costs!)
- Cilantro: Mangos and cilantro love each other, and it lends a fresh savory flavor to the recipe.
- Mint: Mint brings freshness and helps to balance out the sweetness.
- Black pepper: We'll add a bit of freshly ground black pepper just before serving.
For the coleslaw dressing
- Fresh lime juice and zest: Instead of vinegar, we'll use lime juice and only freshly squeezed will do, not the stuff in the plastic lime! And when I use any citrus juice, I always use the citrus zest! Never leave it behind!
- Honey: Just a bit of honey complements the mango flavor without overpowering it.
- Grated ginger: Mango and ginger go so well together!
- Kosher salt
Variations and substitutions
- You can definitely substitute a bag of store-bought coleslaw mix instead of slicing the cabbage and carrots yourself.
- Use celery salt in place of kosher salt.
- If you like it spicy swap in some Tajin seasoning for the kosher salt. It's a classic pairing with mangos.
- To make the recipe vegan, use agave syrup instead of honey.
How to make mango slaw
Step 1: Slice the cabbage and carrots, add herbs
Use a good chef's knife to shred the red and green cabbage thinly. Use a vegetable peeler to cut the carrots into long strips.
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Combine the cabbage and carrots in a large bowl with the mint and cilantro.
Step 2: Slice the mangos
Use a paring knife to cut each mango "cheek" away from the pit. Make long slices in the flesh, then cut around the edge of the peel and bend it backwards. Cut the slices away from the peel and add to the cabbage/carrot mixture.
Prep tip
If you find it difficult to cut the mango into strips, you can cut it into cubes instead. Here's a helpful video and photos to learn how to cut a mango.
Step 3: Make the mango coleslaw dressing
Peel the ginger and grate it with a microplane grater. Use the grater to zest the lime, then juice it.
Combine the lime juice, lime zest, kosher salt, and grated ginger in a bowl and whisk together.
Step 4: Assemble the mango slaw
Pour the dressing over the cabbage mango mixture and toss gently to combine. Top with more lime zest if desired, and freshly ground black pepper.
Expert tips and tricks
- Peel the ginger: For some recipes you don't need to peel the ginger, but that is not the case here. The peel would give us an unpleasant texture so it must be removed.
- To make this mango slaw ahead: Prepare the components separately, but don't add the dressing until just before serving.
- Don't use a knife on the mint: Tear the mint, don't cut it. The knife blade will make the edges turn brown, but if you tear it, it will stay looking fresh.
- Use whole cilantro leaves: Keeping the cilantro leaves whole will add a bigger burst of their freshness and prevent it from getting covered up by the other flavors.
Frequently Asked Questions
Yes, of course you can. If you don't like cilantro, use more mint, or add green onions instead.
I like the texture of the long strips of mango, cabbage and carrots, but if you'd like to cut them into shorter pieces like a more traditional coleslaw, that is just fine.
If using yellow mangos, the skin will be a deep, golden yellow. For both yellow and red mangos, press on the outside and if it gives slightly, (like a ripe avocado) then you know it's ripe.
What to serve with mango slaw
As mentioned, mango slaw is a perfect topping for fish tacos and it's a great idea to spruce up those same old 4th of July recipes. Try it alongside other seafood recipes like cilantro shrimp, slow roasted salmon, or a low country boil.
Make it a part of a summery meal like crispy chicken with tomatoes, or add a healthy helping on top of slow cooker pulled pork sandwiches. I love it as a side dish with chicken enchiladas suizas.
More summer salad recipes
Summer fruit in a savory salad? Sounds like a great idea to me!
- This nectarine and tomato salad also has a kiss of honey in the dressing and the punch of fresh herbs!
- A peach and prosciutto salad is loaded with basil and will transport you to an Italian summer.
- Strawberry arugula salad gets its dressing from the juice of the macerated strawberries.
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Recipe
Mango Slaw Recipe
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Ingredients
Mango coleslaw mix
- 3 ounces green cabbage or an 8-ounce bag of coleslaw mix
- 3 ounces red cabbage
- 2 ounces carrots
- 2 cups sliced mango from 2 - 3 mangos
- ½ cup cilantro leaves
- ¼ cup torn mint leaves
Coleslaw dressing
- 2 tablespoon lime juice
- zest of one lime about 1 teaspoon
- ½ tablespoon honey or agave syrup
- 1 teaspoon grated ginger
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- Shred the red and green cabbage thinly with a knife or on a mandoline. Use a vegetable peeler to cut the carrots into long strips. Combine the cabbage and carrots in a large bowl with the mint and cilantro.
- Use a paring knife to cut each mango "cheek" away from the pit. Make long slices in the flesh, then cut around the edge of the peel and bend it backwards. Cut the slices away from the peel and add to the cabbage/carrot mixture.
- Peel the ginger and grate it with a microplane grater. Use the grater to zest the lime, then juice it. Combine the lime juice, lime zest, kosher salt, and grated ginger in a bowl and whisk together.
- Pour the dressing over the cabbage mango mixture and toss gently to combine. Top with more lime zest if desired, and freshly ground black pepper.
Notes
- You can use an 8 ounce bag of coleslaw mix instead of cutting the cabbage and carrots yourself.
- I like the texture of the long strips of mango, cabbage and carrots, but if you'd like to cut them into shorter pieces like a more traditional coleslaw, that is just fine.
- Tear the mint, don't cut it. The knife blade will make the edges turn brown, but if you tear it, it will stay looking fresh.
- Keeping the cilantro leaves whole will add a bigger burst of their freshness and prevent it from getting covered up by the other flavors.
- This isn't a good recipe to make ahead, because the lime juice will start breaking down the fruit and vegetables and it will get watery. You can make the dressing and slice the veggies and mango ahead of time, then wait to assemble the slaw until just before serving.
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