Mango Slaw is a bright, seasonal salad that feels like sunshine on a plate — and it’s worth trying whether you’re a seasoned home cook or just starting to experiment with fresh flavors. Ripe mangoes bring a sweet, juicy contrast to the crisp bite of red cabbage and shredded carrots, while lime juice and a touch of honey (optional) lift everything with a gentle tang. This Mango Slaw is refreshing and colorful, perfect for warm-weather gatherings, weeknight dinners, or as a cheerful topping. If you want a simple drink to serve alongside it, consider a cooling mango iced tea to echo the tropical notes and keep the meal light and balanced.
Ingredients & Equipment
Ingredients
– 2 ripe mangoes, peeled and julienned
– 1 cup red cabbage, shredded
– 1 cup carrots, shredded
– 1/2 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1 tablespoon honey (optional)
– Salt and pepper to taste
Notes:
- Use ripe but firm mangoes so they julienne cleanly without becoming mushy. Varieties like Ataulfo, Keitt, or Tommy Atkins work well depending on availability.
- If you avoid honey for dietary reasons, I include substitution ideas in the FAQ below.
Equipment
– Large mixing bowl
– Small bowl or jar for the dressing (a jar with a tight lid makes shaking easy)
– Sharp chef’s knife and cutting board
– Vegetable peeler or mango slicer (optional)
– Box grater or food processor for shredding carrots and cabbage (optional)
– Tongs or salad servers
– Fine mesh strainer (optional, for juicing limes cleanly)
Helpful tools:
- A mandoline helps with even, thin slicing but be careful and use the guard.
- A microplane is handy if you want to add a little lime zest to the dressing.
- If you’re preparing larger batches for a crowd, a large-capacity bowl and a salad spinner (to dry cabbage after washing) will save time.
Step-by-Step Instructions (with tips)
Follow these easy steps to build a Mango Slaw that’s balanced, colorful, and full of fresh texture. I’ve added tips and variations to help you adapt the recipe based on what’s in your kitchen.
In a large bowl, combine the mangoes, red cabbage, carrots, red bell pepper, and cilantro.
- Tip: Chop the cilantro last and add just before tossing to preserve its bright flavor. For a cleaner presentation, remove the thicker stems and only use the leafy parts.
- Tip for cutting mangoes: Slice the sides off the mango near the pit, then score the flesh in a grid and scoop out the cubes; for julienne, you can slice the mango flesh into thin matchsticks.
In a small bowl, whisk together lime juice, honey (if using), salt, and pepper.
- Tip: If you have a jar with a lid, place the ingredients inside, close tightly, and shake vigorously — it’s fast and creates a light emulsion. For a touch of complexity, add a pinch of cumin or a drizzle of extra-virgin olive oil (about 1 teaspoon) to round the dressing.
Pour the dressing over the slaw and toss to combine.
- Tip: Toss gently to avoid mashing the mango. Use tongs or two large spoons to fold the dressing through evenly so every bite has a hint of lime.
Let it sit for 10 minutes before serving to allow the flavors to meld.
- Tip: Allowing the slaw to rest softens the cabbage slightly while the mango juices mingle with the lime. If you’re making ahead, stir again just before serving and taste for final seasoning.
Serve chilled as a side dish or topping.
- Tip: For a more composed plate, spoon the slaw over warm grilled chicken, fish, or a bowl of seasoned rice. You can also serve it alongside tacos made with halal proteins or as a vibrant accompaniment to a bean-based main.
Variations and flavor suggestions:
- Add heat: Thinly slice 1 small jalapeño (seeds removed for less heat) and toss in for a spicy lift.
- Creamy version: Stir 2 tablespoons of plain yogurt or a dairy-free yogurt into the dressing for a creamy slaw—stir gently to maintain mango texture.
- Crunch factor: Sprinkle toasted pumpkin seeds or chopped cashews on top just before serving for an extra crunch.
- Herb swaps: If you’re not a cilantro fan, try finely chopped fresh mint or Thai basil for a different aromatic profile.
- Roasted vs. fresh: While this slaw is best fresh, you can roast bell pepper halves under the broiler to deepen their sweetness before slicing and adding them in. Boiling is not recommended for the fruit or cabbage in slaw as it would soften the crisp textures that make this dish lively.
Storage, Freezing & Make-Ahead Tips
Storing and making this Mango Slaw ahead of time is easy if you follow a few pointers to keep texture and flavor at their best.
Short-term storage:
- Refrigerate leftovers in an airtight container for up to 2 days. Keep in mind that the cabbage will gradually soften and the mango will release more juice over time, so the texture will change; it’s still delicious but best eaten within the first 24–48 hours.
Make-ahead strategy:
- If you want to make the slaw a few hours ahead, prepare the mango, cabbage, carrots, bell pepper, and cilantro and store them separately in covered containers in the refrigerator. Whisk the dressing in a jar and store it cold. Toss everything together about 10–15 minutes before serving. This helps preserve the crispness and color.
Freezing:
- Freezing is not recommended for this slaw. Fresh mango and raw cabbage both lose their texture after freezing and thawing, becoming mushy. Instead, freeze individual mango portions if you want to use mango later in smoothies or cooked dishes, but keep the slaw itself fresh.
Portioning:
- This recipe makes roughly 3–4 servings as a side. For a crowd, scale up the ingredients keeping the dressing ratio in mind: about 1 tablespoon of lime juice per mango and 1/2 tablespoon honey per mango if you prefer the sweetened dressing. Taste as you go.
How to Use / Serve This Dish
Mango Slaw is versatile—bright enough to accompany light meals and hearty enough to top more substantial dishes. Here are ways to serve and pair it that keep everything wholesome and satisfying.
Serving ideas:
- As a side to grilled or pan-seared halal chicken or fish: Spoon a generous portion alongside citrus-marinated chicken or flaky white fish for a balanced plate.
- Topping for wraps and sandwiches: Add a scoop to wraps filled with roasted vegetables or spiced grilled chicken for a refreshing crunch.
- Bowl addition: Use the slaw as a topping for grain bowls with brown rice or quinoa; add avocado and a drizzle of tahini for richness.
- Taco topping: Dress up soft tortillas filled with seasoned beans or grilled fish—Mango Slaw adds color and brightness.
Creative pairings:
- For a plant-forward platter, pair the slaw with a warm bean salad or a chilled legume dish; it complements textures and enhances freshness. If you enjoy mixing flavors, try it alongside a hearty black bean mango salad to extend the mango theme into a protein-rich side.
- For a sweet finish or an indulgent twist after the meal, serve a small portion of mango sticky rice as a dessert — the slaw and sticky rice bookend the mango note from savory to sweet without overpowering the palate.
Presentation tips:
- Serve on a chilled platter for a summer picnic or in individual cups for a buffet. Garnish with a few whole cilantro leaves and a lime wedge for an inviting look.
- If serving as a topping, arrange the protein on a plate first and nestle the slaw to one side so guests can see the vibrant colors.
FAQ
Can I substitute honey with something else?
Yes. If you prefer not to use honey, replace it with 1 tablespoon of maple syrup, agave nectar, or simple sugar syrup. Each will slightly change the flavor: maple adds a warm note, agave keeps it neutral and sweet, and sugar syrup is straightforward sweetness. Adjust to taste.
How long will Mango Slaw last in the fridge?
Stored in an airtight container, Mango Slaw will keep well for 24–48 hours. The first day is when it’s at peak crispness and flavor. After that, the cabbage softens and the mango releases more juice. For best texture, prepare components separately if you plan to keep it longer.
Can I add a protein directly into the slaw for a one-bowl meal?
Absolutely. Gently fold in shredded cooked chicken, flaked cooked fish, or drained and rinsed chickpeas or white beans for a vegetarian protein boost. If adding warm protein, cool it slightly before mixing with the slaw to prevent wilting.
What’s a good swap if I don’t have red cabbage?
You can use green cabbage, thinly sliced bok choy, or even thinly sliced romaine lettuce in a pinch. Each substitution will change the texture slightly—green cabbage is similar but less sweet, while romaine offers a lighter crunch.
Conclusion
Mango Slaw brings a little sunshine to your table with its juicy mango, crisp vegetables, and tangy lime dressing. It’s a simple, from-scratch dish that’s flexible enough to be a side, a topping, or the star of a light meal. I hope this recipe encourages you to celebrate seasonal fruit and enjoy the vivid textures that make homemade dishes so comforting. Try making it this week, and if you love it, share the recipe with friends or serve it at your next get-together — warm smiles and full plates guaranteed.
Mango Slaw
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, peeled and julienned Use ripe but firm mangoes for better texture.
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- ½ pieces red bell pepper, thinly sliced
- ¼ cup fresh cilantro, chopped Chop last for freshness.
Dressing Ingredients
- 2 tablespoons lime juice
- 1 tablespoon honey (optional) Can substitute with maple syrup or agave.
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the mangoes, red cabbage, carrots, red bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, honey (if using), salt, and pepper.
- Pour the dressing over the slaw and toss to combine.
- Let it sit for 10 minutes before serving to allow the flavors to meld.
- Serve chilled as a side dish or topping.
