Mango coleslaw is crisp, sweet, and fresh, made with shredded cabbage, lime juice, cilantro, and diced mango. It is an easy no-mayo slaw that adds crunch and a little sweetness to fish tacos, shrimp tacos, and chicken tacos.
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Can I Use Frozen Mango?
Fresh mango gives the best color and texture, but frozen mango works when needed.
If using frozen mango, add another 1 to 2 teaspoons honey after tasting. Thaw the mango completely and blot off excess liquid before adding it to the slaw.
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.
For the Mango Slaw
- Thinly sliced green cabbage, a mix of green and purple cabbage, or coleslaw mix
- Fresh diced mango
- Diced red onion or sliced green onions
- Grated carrot
- Chopped fresh cilantro
- Jalapeño peppers, finely diced, optional
For the Lime Dressing
- Olive oil
- Fresh lime juice
- Honey or white sugar
- Garlic, finely grated or minced
- 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 snapper tacos, Key West shrimp tacos, swordfish tacos, or chicken tortillas.
This mango slaw is also good with my pan-seared mangrove snapper.
Storage
Store in the fridge in an airtight container for 2-3 days.
Takeaway
This no-mayo mango slaw is crisp, fresh, and easy to make with cabbage, carrots, red onion, mango, lime, and cilantro.
Let it chill for a little while, then taste it before serving. Add more salt, lime juice, or honey if needed.
Serve it with fish tacos, shrimp tacos, chicken tacos, or your favorite blackened seafood tacos.
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
For the Mango Slaw
- 1 12-ounce bag coleslaw mix, or shredded green cabbage or a mix of green and purple cabbage
- 1 cup diced fresh mango
- ¼ cup diced red onion or 4 to 5 sliced green onions
- ¼ cup grated carrot
- ¼ cup chopped fresh cilantro
- 1 jalapeño or serrano pepper, finely diced, optional
For the Lime Dressing
- 2 tablespoons olive oil
- juice of 2 limes about 3 tablespoons fresh lime juice
- 1 tablespoon honey or white sugar
- 1 small clove garlic finely grated or minced
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- In a large bowl, whisk together the olive oil, lime juice, honey or sugar, garlic, salt, and black pepper.
- Add the coleslaw mix, red onion, carrot, cilantro, and jalapeño, if using. Toss until everything is evenly coated with the dressing.
- Refrigerate for 30 minutes to 1 hour so the flavors come together.
- Just before serving, gently fold in the diced mango. Taste and add more salt, lime juice, or honey as needed.
Jamie J says
Thank you for sharing!