Mango Slaw

You know that moment when you crave something crunchy, sweet, and a little tangy but you don’t want to heat up the kitchen? I got you. I first met mango slaw at a backyard taco night and immediately decided salads could actually be exciting. I make it when I need a quick side that still feels fancy, and I promise you’ll reach for it more than once this week.

I’ll walk you through a simple, fresh recipe, share pro tips I learned the hard way, and toss in a couple of fun twists so you don’t get bored. Want a dessert-y mango idea later? I once paired this slaw with a mango cake riff and, no surprise, it worked—if you like that sort of indulgent combo check out this Asian bakery-style mango cake recipe I tried and loved. Ever wondered how one fruit can make an entire meal sing?

Why You’ll Love This Recipe

• Fast to make — Ready in about 15 minutes; I get that time matters.
• Bright, balanced flavors — Sweet mango meets crunchy cabbage and zippy lime.
• Versatile side dish — Pairs with grilled fish, chicken, or eats great solo.
• Healthy and fresh — Lots of veggies, good fats from olive oil, minimal fuss.
• Crowd-pleaser — I bring this to potlucks and people always ask for the recipe.

Ingredients You’ll Need

Ingredient:

• 2 ripe mangoes, peeled and diced
• 3 cups shredded green cabbage
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

I keep these ingredients on hand more often than I should. The mango offers sweetness, cabbage gives crunch, and lime ties everything together. FYI, I prefer slightly firm mangoes so they dice nicely without turning mushy.

How to Make (Step-by-Step)

Method:

STEP 1

In a large bowl, combine the diced mangoes, shredded cabbage, red bell pepper, red onion, and cilantro. I like to toss gently so the mango chunks don’t break apart. Keep the pieces bite-sized for easy eating.

STEP 2

In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper. Taste the dressing while whisking; you control how tangy it gets. I usually add a pinch more salt than I think I need — it wakes the mango up.

STEP 3

Pour the dressing over the slaw and toss to combine. Use two large spoons or your hands if you’re feeling rebellious. Make sure the dressing coats everything evenly.

STEP 4

Let it sit for 10–15 minutes before serving to allow the flavors to meld. I often make this 30 minutes ahead when I can; the flavors blend even better. Don’t worry — the cabbage stays satisfyingly crunchy.

STEP 5

Serve chilled as a side dish. This tastes amazing next to grilled fish or tacos. Want to impress your neighbors? Serve it in a colorful bowl and pretend you planned it all along.

Pro Tips for the Best Results

• Pick the right mango: Choose mangoes that give a little when squeezed but don’t feel mushy. Firm-ripe mangoes hold shape better.
• Cut uniformly: Dice mango and slice veggies to similar sizes for a balanced bite.
• Toss gently: Mango breaks down if you overwork it; handle with care.
• Season well: Salt highlights the mango’s sweetness; don’t skip it.
• Chill before serving: Cold slaw tastes fresher and more vibrant.
• Make ahead: Prep up to 4 hours before serving; the cabbage keeps its texture.
• Adjust acidity: Add more lime if you want a punchier flavor; add a touch of honey if you like it sweeter.

Fun Variations & Topping Ideas

Variations:

• Add thinly sliced jalapeño for heat. I use this when serving with tacos.
• Swap cilantro for mint for a cooler taste profile.
• Replace olive oil with coconut oil for a tropical note; it pairs well if you serve with grilled shrimp.
• Use red cabbage instead of green for a more colorful bowl.

Toppings:

• Toasted pumpkin seeds for crunch.
• Crumbled feta for salty creaminess.
• Sliced avocado for richness.
• Toasted coconut flakes if you want extra tropical vibes.
• A drizzle of hot honey for sweet-heat complexity.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator. I keep this slaw for up to 3 days and it stays crisp if I don’t overdress it.

• Refrigeration: Place in a sealed container and chill promptly. The flavors develop but the cabbage keeps its crunch for a bit.
• Reheating: I never reheat this slaw. I serve it cold or at room temperature. If you must warm an accompanying protein, reheat that separately and pair with chilled slaw.

If you dressed the entire batch and find it soggy the next day, fluff it with fresh shredded cabbage and a squeeze of lime. Problem solved.

Leftover ideas

• Pile it into warm tortillas with leftover grilled chicken for instant tacos.
• Use it as a topping for grain bowls — brown rice or quinoa accept the flavors happily.
• Mix it into cold pasta for a summery pasta salad.
• Spoon it over a bowl of hot rice and a fried egg for a quick lunch.
• Wrap it with sliced roasted pork in a sandwich or banh mi-style roll.

These ideas keep you from staring at a sad leftover container while your brain scrambles for inspiration.

Frequently Asked Questions (FAQ)

What mango variety works best?

I prefer Ataulfo or Honey mangoes for sweetness and texture. Kent and Tommy Atkins work too; they hold up well when diced.

Can I make this vegan?

Yes, this recipe stays vegan if you skip optional toppings like feta. The base uses olive oil and lime, so you’re already good.

How long will it last in the fridge?

I store it for up to 3 days. It tastes best within the first 48 hours. After that, the mango softens and the cabbage loses some snap.

Can I swap lime for lemon?

Absolutely. Lemon works fine, but lime gives a slightly rounder tropical brightness. I usually reach for lime, but lemon will do in a pinch.

Can I add protein directly to the slaw?

You can toss in shredded rotisserie chicken or cooked shrimp. I usually keep protein separate to maintain slaw texture, but adding protein works when you want a full meal.

Conclusion

This mango slaw checks all the boxes: quick, bright, versatile, and honestly, a little addictive. I use it as a side, a taco topping, and a rescue for boring lunches. Try the balance of sweet mango, crunchy cabbage, and zesty lime; I bet you’ll find yourself making it again.

If you want a slightly different mango pairing for dessert or celebration, take a look at this lovely Rachel Cooks mango slaw recipe for another take and inspiration. Drop a comment below telling me how you served yours, and please leave a rating if you tried the recipe — I read every single one and love the feedback.