This mango slaw recipe is perfect for fish tacos or pulled pork, serve as a salad or side dish with almost anything all summer long! Made with fresh crisp cabbage, cilantro, and a simple ginger-lime dressing, and it's so quick—ready in 15 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 grilled Baja fish tacos, shrimp tacos or pulled pork 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.
Is mango season your favorite season? Me too. Try my mango avocado salsa, mango margaritas, or this easy no bake mango cheesecake.
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Mango slaw ingredients
You can make this mango coleslaw one of two ways, use 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.
For the coleslaw mix
- Mangos: I love yellow mangos, also called Ataulfo mangos or honey mangos because their texture is so silky and they're often on sale. Buy a bunch and make mango habanero salsa while you're at it! 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.
- 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.
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!
*Ingredients with measurements are listed in the recipe card below.
Variations
- Use store-bought coleslaw mix: Instead of slicing the cabbage and carrots yourself.
- Swap in celery salt: In place of kosher salt.
- Spice it up: If you like it spicy, add Tajin seasoning for the kosher salt. It's a classic pairing with mangos.
- Make it vegan: use agave syrup instead of honey.
How to make mango slaw
Recipe adapted from Millie Peartree via NYT Cooking.
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.
Combine the cabbage and carrots in a large bowl. Tear the mint and cilantro leaves and add them to the bowl.
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.
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How to cut the mango
If you find it difficult to cut the mango into strips, you can cut it into cubes instead. Read my helpful post with photos to show you 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.
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. I love it as a side dish with chicken enchiladas suizas.
Expert tips and tricks
- Peel the ginger for the dressing: 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 or it will be watery.
- 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.
More summer salad recipes
Summer fruit in a savory salad? Sounds like a great idea to me!
Debra's Details: This mango slaw recipe is balanced, fresh, and versatile!
- 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!
- Dairy-free, oil-free, gluten-free!
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Recipe
Mango Slaw Recipe with Ginger-Lime Dressing
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, tear the mint and cilantro and add to the bowl.
- 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.
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Notes
- Swap in store-bought slaw mix: You can use an 8 ounce bag of coleslaw mix instead of cutting the cabbage and carrots yourself.
- Cut the cabbage how you like: 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.
- Keep the cilantro leaves whole: This will add a bigger burst of their freshness and prevent it from getting covered up by the other flavors.
- Make ahead: You can make the dressing and slice the veggies and mango ahead of time. Wait to assemble the slaw until just before serving, because the lime juice will start breaking down the fruit and vegetables and it will get watery.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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