Mango Slaw is bright, tropical, and on the table in just 15 minutes. It combines sweet ripe mango, crisp shredded cabbage, colorful bell pepper, and a zesty lime and sesame dressing that hits every note: sweet, tangy, crunchy, and just a little spicy. This is the slaw that earns compliments every single time.
Why You’ll Love This Recipe
No cooking, no complicated techniques, just chop, toss, and serve! This Mango Slaw pairs beautifully with grilled chicken tacos, fish, burgers, pulled pork, or even just as a refreshing bowl on its own. It’s naturally gluten-free, vegan, and full of nutrients. The fact that it takes under 15 minutes to make? That’s just the cherry on top.
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Mango Slaw
- Total Time: 15 minutes
- Yield: 4 servings
Description
Sweet ripe mango, crisp shredded cabbage, grated carrot, red bell pepper, and fresh cilantro toss together in a bright lime and sesame dressing in just 15 minutes. This vibrant slaw pairs with tacos, grilled chicken, fish, burgers, and pulled pork — or stands on its own as a fresh, colorful side.
Ingredients
2 ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste
Pinch of chili flakes (optional)
Instructions
1. Dice the mangoes, shred the cabbage, grate the carrot, slice the bell pepper and red onion, and chop the cilantro. Set everything out before you start so assembly moves fast.
2. Combine the shredded cabbage, grated carrot, sliced red bell pepper, and sliced red onion in a large mixing bowl. Toss to mix evenly.
3. Add the diced mango to the bowl. Fold it in gently with a spatula or large spoon — handle the mango carefully to keep the cubes intact and vibrant.
4. Whisk together the lime juice, honey (or maple syrup), sesame oil, salt, pepper, and chili flakes in a small bowl. Taste and adjust — the dressing should taste tangy, slightly sweet, and have a gentle kick.
5. Pour the dressing over the slaw. Toss gently until every piece gets an even coating.
6. Fold in the chopped cilantro last to keep it bright green and fresh.
7. Let the slaw rest for 5–10 minutes at room temperature. Toss once more and serve.
Notes
Dress the slaw right before serving — salt in the dressing draws moisture from the cabbage over time and makes the slaw go limp.
Toss the shredded cabbage with a pinch of salt and a squeeze of lime juice 30 minutes ahead to tenderize it slightly and improve texture.
Choose mangoes that are ripe but still slightly firm so they hold their shape when diced and tossed.
Chop all ingredients up to 2 days ahead and store in separate airtight containers. Mix the dressing in a jar. Assemble right before serving.
Store any dressed leftovers in an airtight container in the fridge for up to 2 days. Add a fresh squeeze of lime before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-Inspired
Ingredient List
Slaw Base
- 2 ripe mangoes, peeled and diced
- 2 cups green cabbage, finely shredded
- 1 large carrot, grated
- 1 red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Pinch of chili flakes (optional)
Substitution tips: Swap cabbage for pre-shredded coleslaw mix to save time. Use maple syrup instead of honey for a fully vegan version. Add diced avocado, sliced jicama, or chopped peanuts/cashews for fun variations!
Why These Ingredients Work
Ripe mango brings natural sweetness and a gorgeous tropical color that makes this slaw genuinely beautiful in the bowl.
Cabbage is the perfect crunchy base, it holds up well under the dressing without going limp.
Carrot adds natural sweetness and extra color. Red bell pepper contributes a fresh, mildly sweet crunch.
Lime juice is the flavor wake-up call that brightens every single ingredient.
Sesame oil adds a nutty, silky depth to the dressing. And cilantro ties the whole bowl together in the most wonderful way.
Essential Tools and Equipment
- Large mixing bowl
- Whisk or fork
- Sharp knife and cutting board
- Box grater (for the carrot)
- Small bowl (for the dressing)
How To Make Mango Slaw
Step 1: Prep All Your Ingredients
Dice the mango, shred the cabbage, grate the carrot, slice the bell pepper and red onion, and chop the cilantro. Having everything ready before you start makes assembly a breeze!
Step 2: Build the Slaw Base
In a large mixing bowl, combine the cabbage, grated carrot, red bell pepper, and red onion. Toss to combine.
Step 3: Add the Mango
Gently fold in the diced mango. Don’t stir too aggressively — you want to keep those beautiful mango cubes intact for texture and visual appeal!
Step 4: Make the Dressing
In a small bowl, whisk together the lime juice, honey (or maple syrup), sesame oil, salt, pepper, and chili flakes. Taste it — this dressing should be bright, tangy, and slightly sweet with a hint of heat.
Step 5: Dress and Season
Pour the dressing over the slaw and toss gently to coat every piece evenly. Fold in the fresh cilantro last to keep it vibrant and fresh.
Step 6: Rest and Serve
Let the slaw rest for 5–10 minutes before serving. This brief rest allows the flavors to come together beautifully. Serve chilled or at room temperature!
You Must Know
You Must Know: Don’t dress the slaw until just before serving. The salt in the dressing draws moisture from the cabbage over time, which can make the slaw watery if it sits too long. Dress right before you serve!
Personal Secret: Toss the shredded cabbage with a tiny pinch of salt and a squeeze of lime juice about 30 minutes before assembling. This quick pickle method tenderizes the cabbage slightly, giving it that ideal tender-crisp texture that holds up beautifully under the dressing.
Pro Tips & Cooking Hacks
- Choose mangoes that are ripe but still slightly firm — they’ll hold their shape better when diced.
- Toast chili flakes briefly in a dry pan for a deeper, more fragrant heat.
- Add a handful of chopped cashews or peanuts right before serving for extra crunch.
- Pre-chop and store all components separately in the fridge for up to 2 days for lightning-fast assembly.
Flavor Variations & Suggestions
- Tropical Twist: Add diced fresh pineapple alongside the mango for extra tropical sweetness.
- Spicy Mango Slaw: Double the chili flakes and add a drizzle of sriracha to the dressing.
- Creamy Version: Stir a tablespoon of mayonnaise or Greek yogurt into the dressing for a creamy-tangy spin.
- Asian-Inspired: Add thinly sliced cucumber, edamame, and a splash of rice wine vinegar.
Make-Ahead Options
Chop all vegetables and fruit up to 2 days ahead and store in separate airtight containers.
Mix the dressing in a jar and refrigerate.
Assemble right before serving for the best texture and freshness.
Recipe Notes & Tips
This slaw is wonderfully versatile — it works as a side, a taco topper, a sandwich filling, or even folded into noodles with a splash of sesame oil for a completely different meal.
Don’t be afraid to make a big batch at the start of the week!
Serving Suggestions
Serve alongside grilled chicken, fish tacos, pulled pork sliders, or black bean wraps. It also makes a wonderful topping for burgers or tucked into warm wraps with avocado slices.
Keep a bowl of extra cilantro and lime wedges on the table for everyone to customize!
How to Store Your Mango Slaw
- Fridge: Store dressed slaw in an airtight container for up to 2 days. Give it a good toss and a fresh squeeze of lime before serving.
- Tip: For crunchier leftovers, store the dressing separately and add fresh just before eating.
Allergy Information
- Tree Nuts: If adding cashews or peanuts, note these are common allergens. Omit for a nut-free version.
- This recipe is naturally dairy-free, gluten-free, egg-free, and can be made fully vegan with maple syrup instead of honey.
Questions I Get Asked A Lot
Can I make this slaw ahead of time?
Yes! Prep all the components up to 2 days in advance and store separately. Combine and dress right before serving so everything stays crisp and vibrant.
How do I keep the mango slaw from getting soggy?
Drain any excess juice from the mango before adding it. Don’t overdress the slaw — you want a light, even coating. Store in an airtight container in the fridge to minimize moisture buildup.
What protein pairs best with this slaw?
This slaw is incredible with grilled shrimp, chicken thighs, blackened salmon, pulled pork, or black beans for a plant-based pairing. The sweet-tangy flavors complement almost any protein beautifully.
Is this slaw spicy?
With just a pinch of chili flakes, it’s very mild — a gentle warmth most people enjoy. Leave the chili flakes out entirely for zero heat, or add more for a real kick!
Can I swap ingredients freely?
Absolutely! Swap red bell pepper for orange or yellow. Replace red onion with thinly sliced shallots. Add diced cucumber, jicama, or apple. The key is keeping that sweet-tangy-crunchy balance!
💬 Tried this recipe? Leave a comment and rating below! I especially love hearing what dishes you paired it with!
