I love bright food that wakes up the table, and Mango Slaw does just that. I make this slaw when I want a fresh side that tastes like sunshine and takes very little time to pull together. It pairs well with grilled fish, tacos, or a simple weeknight plate.
Gathering Your Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup red cabbage, shredded
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
The Tools That Help
I keep the tool list small. Simple tools make this slaw fast to make and easy to clean. I use a large mixing bowl so the slaw has room to tumble. I like a sharp chef knife to cut the mango cleanly. A box grater or a food processor with a grating disk speeds up the carrot and cabbage work. I also use a small whisk for the dressing.
If you make slaw often, try a good mandoline to make even cuts. I also like to read other slaw ideas like my friend recipe for apple cranberry coleslaw for crisp, tart notes that pair well with mango.
The Step-by-Step Process
- Put mangoes, red and green bell peppers, red cabbage, carrot, red onion, and cilantro in a large bowl.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the slaw.
- Toss gently until all pieces get a light coating.
- Let the slaw sit for about 10 minutes to blend the flavors.
- Taste and adjust salt and pepper before serving.
- Serve chilled or at room temperature as a fresh side.
Lighter, Healthier Touches
I like to keep this slaw light. The recipe already uses olive oil and lime juice instead of heavy cream or mayo. If you want fewer calories, use one tablespoon of olive oil and add a splash of water to the dressing so it still coats the slaw well. You can add more herbs like mint or basil for flavor without adding fat.
For more fiber and slow energy, add a small can of drained black beans or a cup of cooked quinoa. I often add a handful of roasted pumpkin seeds for crunch and healthy fat. If you need a low-sodium option, leave out added salt and use a pinch of citrus zest for a strong bright taste.
I keep the dressing ratio easy. If the lime flavor is too strong, add a little honey or a pinch of sugar. I rarely use sugar, but a tiny bit can soften very tart limes. I taste as I go and stop when the balance feels right.
Perfect Pairings
Mango Slaw loves bold, simple mains. It lifts grilled fish and plain chicken. Try it with tacos for color and a sweet bite. It also cuts through rich, fried food and brings a clean note to heavy plates. For a picnic I pack slaw beside grilled corn and simple flatbreads.
For a playful menu, serve Mango Slaw with fruity desserts. I have paired it with bright sweets like Mango Strawberry Sunset Cupcakes to keep a mango theme that guests remember. The slaw also works well with chilled rice dishes or a bowl of simple black beans for a full, light meal.
Common Stumbles to Avoid
I see the same small mistakes when people make slaw. Here are the ones I want you to skip.
- Do not cut everything too thick. Thin cuts make the slaw easier to eat.
- Do not overdress at first. Add the dressing slowly and toss. You can always add more.
- Do not use unripe mangoes. They will be hard and tart. Use ripe mangoes that give slightly to the touch.
- Do not skip the rest time. Ten minutes lets flavors relax and blend.
- Do not wait too long to serve if you want crisp texture. This slaw softens over a day in the fridge.
I always taste before I serve. A little lime or more salt often fixes any flat spots. Trust your taste.
Storing Your Creation
Store the slaw in an airtight container in the fridge. It keeps well for up to two days if you like it soft. If you want the crunch to stay, store the dressing separate and toss just before serving. If you make the slaw a day ahead, pack the slaw and dressing separately and mix them a few minutes before you eat. That keeps the cabbage and peppers bright.
If you need to keep the slaw longer, the fruit will soften and water will collect. I do not freeze this slaw. Freezing ruins the texture of mango and cabbage. For best flavor, eat within 24 to 48 hours.
A Final Warm Word
I make Mango Slaw for small dinners and big gatherings. It is a fast side that looks bright and tastes fresh. I make it in the morning for a picnic, and I still love the small pause of flavor that hits with the first bite. Enjoy this slaw and make it your own with small swaps and herbs you love.
Answering Your Questions
How long will Mango Slaw keep in the fridge?
I store Mango Slaw in an airtight container for up to two days. It stays fresh and tasty for that time, but the texture changes. If you want more crunch, keep the dressing separate and toss before eating.
Can I make Mango Slaw ahead of time for a party?
Yes, I make parts ahead. Keep the slaw and dressing in separate containers. Mix them 10 minutes before serving so the slaw stays crisp. If you mix early, the slaw will soften and taste fine, but it will lose some crunch.
Can I change the dressing for Mango Slaw?
You can swap lime for lemon or add a little honey for sweetness. I sometimes add a teaspoon of rice vinegar for a mild tang. Keep the oil low if you want a light toss. Taste as you go and adjust small amounts until the balance is right.
Print
Mango Slaw
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh and vibrant mango slaw that brightens up any meal, perfect as a side for grilled fish, tacos, or weeknight dinners.
Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup red cabbage, shredded
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Put mangoes, red and green bell peppers, red cabbage, carrot, red onion, and cilantro in a large bowl.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the slaw.
- Toss gently until all pieces get a light coating.
- Let the slaw sit for about 10 minutes to blend the flavors.
- Taste and adjust salt and pepper before serving.
- Serve chilled or at room temperature as a fresh side.
Notes
For a lighter touch, use less olive oil and add water to the dressing. To increase fiber, add black beans or quinoa. Store in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mango, slaw, fresh, salad, side dish, summer, vegan, quick