Mango coleslaw is crisp, sweet, and fresh. Shredded cabbage is tossed with lime juice, cilantro, and diced mango for a simple tropical twist. Slaw makes tacos better and brightens up grilled chicken or steak. Light, colorful, and easy to make, this slaw brings a little Florida flavor to the table. Make it once, and you'll start keeping mango in the freezer just for this.
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Mango coleslaw is a fresh, no mayo slaw made with cabbage, lime juice, cilantro, and sweet mango. It's a healthy side dish that adds crunch and bright flavor to tacos, grilled meat, or salmon bowls.
Using Frozen Mango
I couldn't find a good fresh mango this week. It's been cold, even down here, and the produce hasn't been great. So I used frozen mango instead.
In the summer, we have so many mangos that I freeze bags of it for smoothies and quick salads like this.
Just thaw it, pat it dry, and fold it in after the slaw chills. You still get the sweetness and tropical flavor without waiting for mango season.
Sometimes you cook with what's available. Frozen fruit like pineapple, strawberries, and mango makes this easy year-round.
Ingredients
For the fruit, you can sub pineapple, peaches, and even strawberries. Fresh is preferred but when its not available, frozen is the perfect substitution.
- 12 ounces thinly sliced green cabbage, a mix of green and purple cabbage, or a bag of coleslaw mix (about 4 cups)
- 1 cup diced mango (fresh or frozen)
- ¼ cup diced red onions (or 5 sliced green onions)
- 1 grated carrot (about ½ cup)
- 1 cup freshly chopped fresh cilantro
- 1-2 jalapeño or serrano peppers, finely diced (optional)
For The Dressing
- 2 tablespoons olive oil
- Juice of 3 limes (about ¼ cup fresh lime juice)
- 2 tablespoons honey or white sugar
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Mango Slaw Recipe
- In a large bowl, whisk together the olive oil, lime juice, honey or sugar, garlic, salt, and pepper.
- Add the cabbage, red onion, carrot, cilantro, and jalapeño if using. Toss well until everything is evenly coated.
- Let the slaw sit in the fridge for about an hour before serving.
- Gently fold in the mango after it chills.
- Taste and adjust with more salt or lime juice if needed.
Mix-Ins and Serving Suggestions
This slaw is easy to customize.
Add more jalapeño, serrano, or even habanero for heat. Radishes or jicama add crunch. Add pineapple adds more tropical flavor.
My favorite way to serve it is over fish tacos, Key West shrimp tacos, or chicken tortillas.
Storage
Store in the fridge in an airtight container for 2-3 days.
Takeaway
This no mayo mango slaw recipe is simple, fresh, and easy to make. It's loaded with crunchy cabbage, carrots, and onions, and bright flavors from lime and cilantro bring it to life.
After it chills, adjust the salt and lime juice to give it a real punch of flavor.
It's a healthy side dish that pairs well with tacos, grilled chicken, steak, or salmon bowls.
More Cabbage Recipes
If you have cabbage in the fridge, here are a few more ways to use it:
FAQ
Start with shredded cabbage and toss it in a simple lime dressing. After it chills, fold in diced fruit like mango or pineapple. The fruit adds natural sweetness and balances the acidity.
Slaw pairs well with tacos, grilled chicken, steak, salmon bowls, or pulled pork. It adds crunch and freshness to heavier dishes.
A small amount of sugar balances the acid from lime or vinegar. It doesn't make the slaw sweet. It rounds out the flavors.
Grilled chicken, shrimp, steak, salmon, and pork all work well. Slaw cuts through rich meat and keeps the plate balanced.
Absolutely. A 12-14 ounce bag works perfectly and saves time. It's a good shortcut when you don't feel like slicing cabbage.
Salt draws water out of cabbage. Let it rest, then give it one more toss before serving. If it releases too much liquid, you can drain a little off and add a fresh squeeze of lime.
Only if you add jalapeño. Leave it out for a mild version, or remove the seeds for less heat. Add more if you like it hot.
Mango Coleslaw
Ingredients
- 12 ounces thinly sliced green cabbage a mix of green and purple cabbage, or a bag of coleslaw mix (about 4 cups)
- 1 cup diced mango fresh or frozen
- ¼ cup diced red onions or 5 sliced green onions
- 1 grated carrot about ½ cup
- 1 cup freshly chopped fresh cilantro
- 1 -2 jalapeño or serrano peppers finely diced (optional)
Slaw Dressing
- 2 tablespoons olive oil
- Juice of 3 limes about ¼ cup fresh lime juice
- 2 tablespoons honey or white sugar
- 1 clove garlic minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, whisk together the olive oil, lime juice, honey or sugar, garlic, salt, and pepper.
- Add the cabbage, red onion, carrot, cilantro, and jalapeño if using. Toss well until everything is evenly coated.
- Let the slaw sit in the fridge for about an hour before serving.
- Gently fold in the mango after it chills.
- Taste and adjust with more salt or lime juice if needed.
Jamie J says
Thank you for sharing!