Recipe Overview
Why you’ll love it: This mango slaw is the perfect topping for fish tacos, but you’ll find yourself eating it as a salad too, because it is that good!
How long it takes: 20 minutes, plus 1 hour to chill
Equipment you’ll need: mixing bowl
Servings: 8
I’ve made this mango slaw so many times this summer and it has definitely became a favorite. The first time I made it, we were having my family over for fish tacos and I threw it together in a bowl, not measuring anything and kind of making it up as I went. We all loved it so much that I knew I had to recreate it for you guys. When I shared it on instagram, I got so many requests for the recipe, I knew it was going to be a winner.
Refreshing mango slaw
Versatile. I like to serve this mango slaw on salmon tacos, fish tacos, or chicken tacos. It’s particularly tasty on shrimp tacos, too. Mango slaw is also fantastic on its own as a salad. You can even serve as a dip for tortilla chips.
Make it ahead. Although you can serve the slaw right away, I find that it’s even better if you let the it chill for an hour. The cabbage softens a little and the flavor melds together. You can pop it in the fridge, and then get to making the rest of your dinner. I love prepping ahead whenever possible; it takes the pressure off especially if you’re having guests.
How to Cut a Mango
The trickiest part of making this slaw may be cutting the mango. Here’s a good video and graphic to help you if you’re unsure of how to dice a mango.
Recipe Tips & Variations
- Spice it up. If you want a little tingle of heat in your mango slaw, add a finely diced jalapeño pepper. If you like it really spicy, leave in the seeds and ribs of the pepper. If you like a little heat, but not quite as much, just use the green flesh of the pepper.
- Are you a cilantro hater? I love the flavor fresh cilantro adds to this slaw but it’s still very flavorful even without cilantro.
- More add-ins: Diced avocado is always a good choice! If you add avocado, I recommend adding it immediately prior to serving to prevent browning. The lime juice in the dressing will delay browning, too. Diced fresh pineapple is a great add-in (check out this salsa recipe). If you want to add cheese, try queso fresco or cotija.
- Make it vegan. You can substitute granulated sugar for the honey, or use agave. You can make the slaw Whole30 compliant by omitting the honey or agave. This will make it extra tangy, but the mango provides natural sweetness.
More Serving Suggestions
Don’t want to bother with tacos? Mango slaw is absolutely fantastic spooned over a grilled chicken breast. Try it with air fryer cod or broiled salmon. You could also serve mango slaw as a salad. Top it with cooked shrimp or crispy air fryer tofu to make this a main course salad.
If you let it set for more than 2 hours in the fridge, the cabbage will start to soften a bit, but it’s still super tasty. I frequently eat mango slaw 3 to 4 days after making it, especially if I’m the only one eating it.
More Side Dishes
Mango Slaw
Ingredients
- 1 bag (8 oz.) bag coleslaw mix (about 3 cups)
- 2 large mangos, diced small (about 2 cups diced mango)
- 3 green onions, thinly sliced
- ½ cup minced fresh cilantro
- ½ red bell pepper, cut into thin, short strips (about ½ cup)
- 2 tablespoons fresh lime juice
- 2 tablespoons oil (use a mild-flavored oil such as avocado, grapeseed, or canola)
- 1 teaspoon honey or agave syrup
- ½ teaspoon chili powder, more if desired
- ¼ teaspoon salt
Instructions
- Combine coleslaw mix, diced mango, green onions, cilantro, and bell pepper in a large bowl; stir gently to combine.1 bag (8 oz.) bag coleslaw mix, 2 large mangos, diced small, 3 green onions, thinly sliced, ½ cup minced fresh cilantro, ½ red bell pepper, cut into thin, short strips
- In a small bowl, whisk together lime juice, oil, honey, chili powder, and salt until blended.2 tablespoons fresh lime juice, 2 tablespoons oil, 1 teaspoon honey or agave syrup, ½ teaspoon chili powder, more if desired, ¼ teaspoon salt
- Add dressing to salad; stir well until combined.
- For best flavor, chill mango slaw for 1 hour to let flavors meld but it can be served immediately, if you prefer. Serve mango slaw as a topping for tacos (it's especially good on fish tacos) or as a side salad.
Notes
- Add-ins: Add 1 jalapeño pepper, minced. Leave the seeds and ribs in for even more heat. If you like, add the zest of the lime to the dressing (be sure to zest the lime before juicing it).
- Storage: Leftover slaw can be refrigerated for up to 3 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can frozen mango be used
Probably not, sorry. The texture would be different.
Absolutely delicious! We served this with fish tacos for a family get together and it was a HIT! Can’t wait to make it again!
So glad to hear it! Thank you for leaving a review!
Today was the 2nd time I’ve made this recipe, and I love it even more than the first time. I combined it with fish tacos! Super good! Highly recommend!
So glad you liked it! Thank you for leaving a review!
Love it! Not good at measuring. Just throw things together but I did my best. Added black pepper. Will definitely make again.
Glad you liked it!