I make this mango slaw when I want something bright, crisp, and refreshing on the table without much effort. The sweet mango, crunchy vegetables, and tangy lime dressing come together in a simple side dish that fits right in at barbecues, picnics, and easy weeknight meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste
Directions
I place the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro in a large mixing bowl. Then I toss everything together until the mixture looks evenly combined.
In a separate small bowl, I whisk together the lime juice, honey or maple syrup, sesame oil, salt, and pepper until the dressing is smooth and well blended.
I pour the dressing over the mango and vegetable mixture and toss gently so everything gets coated without breaking up the mango too much.
Then I let the slaw sit for 5 to 10 minutes so the flavors have time to come together.
I serve it chilled or at room temperature alongside my favorite main dish.
When I want to add extra flavor or texture, I mix in diced avocado, chopped nuts, or a pinch of chili flakes.
Servings and timing
This recipe makes 4 servings, which I find perfect for a family meal or a small gathering.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: 120 kcal per serving
Servings: 4
Variations
I like how easy this slaw is to adjust depending on what I have on hand. Sometimes I add diced avocado for a creamier texture. When I want extra crunch, I toss in chopped peanuts, cashews, or sunflower seeds. For a little heat, I sprinkle in chili flakes or add thinly sliced jalapeño. I also swap cilantro with parsley when I want a different fresh herb flavor. If I want the dressing a little sweeter or more plant-based, I use maple syrup instead of honey.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this is a fresh slaw, I do not reheat it. I usually give it a quick toss before serving again because the dressing can settle at the bottom and the vegetables may release a little moisture as it sits.
FAQs
Can I make mango slaw ahead of time?
Yes, I can make it a few hours ahead of time and keep it chilled in the refrigerator. I think it tastes best the same day, since the vegetables stay crisper.
What kind of mango works best for this recipe?
I like using ripe mangoes that are sweet but still firm enough to hold their shape after dicing. Very soft mangoes can become mushy once tossed with the dressing.
Can I make this recipe vegan?
Yes, I can make it vegan by using maple syrup instead of honey. The rest of the ingredients already fit well into a vegan version.
What can I serve with mango slaw?
I enjoy serving it with grilled chicken, fish, tacos, sandwiches, or simple rice dishes. It also works well as a fresh topping for wraps and burgers.
How do I keep the slaw from getting watery?
I like to serve it soon after mixing for the best texture. If I make it ahead, I keep it chilled and toss it again before serving so the dressing redistributes evenly.
Conclusion
I love how this mango slaw brings together sweetness, crunch, and citrusy brightness in one simple bowl. It is easy to make, easy to customize, and perfect for adding a fresh touch to all kinds of meals. When I want a colorful side dish that feels light and flavorful, this recipe is always a great choice.
📖 Recipe:
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Mango Slaw
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and refreshing mango slaw with crunchy vegetables and a tangy lime dressing, perfect as a light side dish for any meal.
Ingredients
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste
Instructions
- Place the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro in a large mixing bowl and toss until evenly combined.
- In a small bowl, whisk together the lime juice, honey or maple syrup, sesame oil, salt, and pepper until smooth.
- Pour the dressing over the slaw mixture and toss gently to coat without breaking the mango pieces.
- Let the slaw sit for 5 to 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Add diced avocado for a creamier texture.
Include chopped nuts or seeds for extra crunch.
Sprinkle chili flakes or add jalapeño for heat.
Swap cilantro with parsley for a different herb flavor.
Use maple syrup instead of honey for a vegan option.
Store in an airtight container in the refrigerator for up to 2 days.
Toss before serving again as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
