This mango slaw recipe is so refreshing and light! Made with fresh mango, crunchy purple cabbage, red onion, cilantro, and lime, this salad is the perfect summer treat and makes a delicious topping for tacos, bowls, and more!
This refreshing Mango Slaw is infused with so much goodness! I find myself making a big batch and using it on everything from buddha bowls, Shrimp Tacos, or as a refreshing and healthy side dish with grilled fish or meats.
I love its citrusy, clean, tropical flavors and crunchy texture, and it is just the salad to bring to your next summer gathering or potluck. Easy to make and truly bursting with flavor! The secret to this salad is choosing mangos that are firm, not ripe!
Mango SLaw Ingredients
- Mangos– choose firm mangos and chill before grating. You’ll need about 2 cups. Green Mangos are great here!
- Cabbage- thinly slice red cabbage, or use store-bought slaw mix!
- Red onion- thinly sliced, or sub green onions.
- Cilantro- use fresh cilantro, small stems are ok here!
- Orange and Lime– we use the zest and juice for the best citrus flavor.
- Optional Jalapeno- for a bit of heat. Add more or less to taste, or leave it out!
- Salt to taste
How to make Mango Slaw
Step 1. Shred the mango and the cabbage. If you don’t have a shredder or mandoline, then thinly slice.
Step 2. Place all mango, cabbage, red onion, cilantro, jalapeno, orange and lime zest in a bowl. Toss to combine. Add the orange juice, lime juice and salt to taste.
Chef’s Tips
- Make sure to use a cold, unripe mango for easiest shredding.
- Don’t dress the salad until ready to serve!
- Feel free to use a coleslaw mix if short on time.
- Sub carrots or red bell pepper for part of the cabbage mix!
Mango Salad Serving Suggestions
Serve this refreshing mango salad as a topping for fish or shrimp tacos, or as a refreshing component to a grain bowl. It also makes a light and delicious side to grilled salmon or grilled meats.
Storing Mango Slaw
Leftover slaw will keep 2-3 days in the refrigerator. If making this ahead for an event, wait to toss the salad (with the orange juice, lime juice and salt) until serving.
More Favorite Mango Recipes
- Mexican Slaw with Cilantro and Lime
- 26+ Amazing Cabbage Recipes
- Easy Crunchy Asian Slaw
- 40+ Make-Ahead Vegan Salads
Mango Slaw Recipe
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 6 cups
- Category: salad, slaw,
- Method: tossed
- Cuisine: American
- Diet: Vegan
Description
This mango slaw recipe is so refreshing and light! Made with fresh mango, crunchy purple cabbage, red onion, cilantro, and lime, this salad is the perfect summer treat and makes a delicious topping for tacos, bowls, and more!
Ingredients
- 3 cups shredded purple cabbage (or use a slaw mix with carrots)
- 1–2 firm mangos- you’ll need two cups shredded, chill before shredding
- 1/2 cup cilantro chopped, thin stems ok
- 1/4 cup thinly sliced red onion, or sub green onions
- 1/2 to 1 jalapeno- optional, finely minced
- 1 orange -1 tablespoon zest and 1/4 cup orange juice
- 1 lime- 1 teaspoon lime zest, and 1-2 tablespoons lime juice
- 1/2 tsp salt, more to taste
Instructions
- Cold, firm mangos work best here! Peel mango with a vegetable peeler, then shred or grate, or slice into thin strips and place in a large bowl.
- Shred or thinly slice the cabbage and add it along with all remaining ingredeints to a large bowl.
- Add orange zest and lime zest. (At this point you can refrigerate until serving time).
- Right before serving, add the orange juice, lime juice, and salt. Toss well.
- Taste and adjust salt, spice level and lime juice to taste, and serve!
Notes
This will keep up to 2 days in an airtight container in the fridge.
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 13.7 g
- Sodium: 306.6 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 25 g
- Fiber: 4.9 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Excellent, flavorful salad. It was perfect served with your Huli Huli Chicken. Though I’m not typically a cabbage fan, the fruit flavors smooth out the cabbage flavor perfectly for me. I added the kernels from about 5 1/2 grilled ears of corn, extra mango, and extra orange and lime juice.
Love that description Karen, well said. 🙂 Happy you enjoyed!
Made this, served with a smoked brisket and amped up au gratin potatoes. Didn’t use jalapenos, I’m alergic, used red, orange and yellow sweet chilies. And red bell pepper. This was for a lunch I made for the maintenance crew at the park where I’m the host. They raved about the slaw.
Great to hear Elizabeth!
OMG. After his first bite, my boyfriend love this! Incredibly tasty–restaurant-worthy!
Yay, so glad you enjoyed!
A great choice for potluck! Fast and easy to make, unique and tasty!
Glad it was enjoyed!
I added sweet rice vinegar just a tad to taste. A side dish for smoked pork ribs and corn on the cob—— YUM
Perfect- a great addition!
So good. Delicious the day I made it but love the leftover too!
Great to hear!
Ii don’t like mango (the texture). Is there another fruit that i could sub?
I bet a little pineapple would taste good here?
Great!
Absolutely easy and delicious 😋 I made with jerk swai fish omg I could have eaten the plate it was so good. Thank you for sharing.
Will surely make again
I made this for supper tonight and we found it very refreshing and the lime and orange juice were a great taste next to our roasted turkey thighs! I did shortcut the recipe by using a bag of mixed coleslaw. I also added a teaspoon of toasted sesame oil along with extra virgin olive oil. I think this would be good on pulled pork. The vinegar really cuts through the fatty cuts of meat. Super easy too! Thanks.
This is delicious. I ate it for lunch several days in a row and then last night I made the Caribbean Shrimp Tacos recipe that uses this for the slaw. It was also great. Thanks so much.
so glad you liked this Melisa!
Family loved this recipe!
I make this salad all the time. We all love it. I eat it for lunch or dinner, and on occasion, even for breakfast. I usually top if with some roasted cashews for a little salty, crunchy contrast. Yum!
Used green cabbage and red pepper flakes, but otherwise followed the recipe. The perfect sweet-tangy-crunchy antidote to snowy February!
Great to hear!
You have listed cilantro as an ingredient twice, is there an ingredient missing? I’m wanting to make this tomorrow for dinner. Thank you!
Sorry and thanks for pointing it out… i fixed it. 😉
I have made this 3 times in the past month. It’s so simple and healthy and satisfying. My family is getting a little tired of it but I could eat it every day.
I’m so glad you like it and thanks for sharing and reminding me it’s out there! It’s an oldie but goodie 🙂
Made this for dinner last night and we loved it! Wonderful combination of flavors and healthy! I could eat it every day!
Oh good! Yes, I really like it too…refreshing!
Thanks for sharing your thoughjts on Caribbean. Regards