This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!

We love to top salmon burgers and grilled fish tacos with it!

Mango slaw served in a black bowl with tongs.

Why You’ll Love This Recipe

  • Versatile: This mango slaw, truth be told, can be eaten as a salad or use as a topping for tacos and burgers.
  • Delicious: There’s a delicious balance of sweet and tangy, crunchy and juicy which makes everything taste better!
  • Oil free: That’s right. It doesn’t need any oil, but if you want to add a bit of avocado oil, that might be nice!
  • Quick and easy recipe: 15 minutes and only 5 ingredients is all you need to make this coleslaw recipe! You can also use store-bought slaw!
  • Healthy: This slaw is vegan, dairy-free and gluten-free making it an easy, worry-free crowd pleaser!

Ingredients for Mango Slaw

To make this mango coleslaw, you need just 5 simple ingredients.

Green cabbage, mango, basil, white wine vinegar, salt.
  • Cabbage: Your choice of any color finely shredded cabbage like green cabbage, red cabbage or a mix of both.
  • Mango: Pitted and diced ripe mango like Tommy Atkins mango or champagne mango.
  • Basil: Can also use fresh cilantro, fresh mint, green onions or fresh parsley.
  • Vinegar: I used white wine vinegar rather than apple cider vinegar. You can also use red wine vinegar or white vinegar.
  • Salt: Just a bit to balance the sweetness of the mango and to help break down the cabbage.

How to Make Mango Slaw

Here is quick overview how to make this mango slaw in one bowl in 15 minutes. The hardest part is to shred cabbage and chop mango. See Tips below how to save time on these steps as well.

Shredded cabbage, diced mango and chopped cilantro in black bowl.
  • Prep: Shred cabbage using sharp knife into thin strands. I cut cabbage in half and then “shave off” one half while easily holding onto it. Or use a mandoline. Chop mango as per instructions below or use your tried and true method.
  • Combine slaw ingredients: In a large bowl, add cabbage, mango, basil, vinegar and salt.
  • Gently toss: As you toss the salad, shredded cabbage will start releasing its natural juices which meet sweet mango juice and vinegar on the way. Therefore, no need for oil. Voila, a mango cabbage slaw ready to enjoy in minutes!

What Is the Best Cabbage to Use?

There are 4 types of cabbage you can find in most grocery stores.

  • Green cabbage is what I use and is commonly used for salads and stir fries.
  • You can also use savoy cabbage. It is light, not dense and has rigid leaves. I often make savoy cabbage salad with it.
  • Napa cabbage is Asian cabbage and is bitter and peppery. It’s usually used to make kimchi and I would save it for that use.
  • Red cabbage or purple cabbage is a cousin of green cabbage and is dense with bright magenta color. It adds nice pop of color to salads.

Recipe Tip

To make beautiful mango slaw, use a combination of green cabbage and red cabbage.

How to Choose and Cut Mango

According to Mango.org, it’s all about touching when it comes to picking mango. When choosing mango for salad, be sure to pick mango that’s firm to the touch with some softness. You don’t want too soft mango because it will become mushy in a salad. You also shouldn’t pick very firm mango because it will not add that necessary sweetness we desire in a mango coleslaw.

  • Ignore the color of mango as it is not an indicator of its ripeness.
  • Touch the mango. You need somewhat firm fruit for the salad.
  • Use your experience with peaches and avocados to help you easily choose ripe mango.
  • Size doesn’t matter.
  • Sometimes ripe mango will have a fruity aroma at its stem.

Mangos have very large pits, so sometimes it’s difficult to navigate around it. Neatly, anyway! Here is how I dice mango:

Chopped mango and mango pits on a cutting board with paring knife.
  • I like to peel it first with a vegetable peeler.
  • Then using a paring knife, I neatly cut away around large flat pit into large chunks.
  • Then all you have to do is chop it into bite-size pieces.

Tips for Best Results

  • Shred cabbage thinly: For more pleasing texture, I recommend to use thinly shredded cabbage. If you are not experienced with shredding method using sharp chef’s knife, I highly recommend to invest in a mandoline.
  • Buy coleslaw mix: If you are short on time, you can buy 1 pound of pre-shredded coleslaw mix. It’s OK that it has carrots, they will add more sweetness to the salad.
  • Use the right ripeness mango: For more pleasing texture and level of sweetness, be sure to not pick overly ripe mango or very underripe mango.
  • Buy chopped mango: Many grocery stores carry pre-chopped mango in plastic containers in their refrigerated deli section.
  • Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Variations

  • If you want to try swapping mangos for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
  • If you don’t love either basil or cilantro, by all means, toss in your favorite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
  • Add thinly sliced red bell peppers for some crunch and a pop of color.
  • To make spicy slaw, add thinly sliced jalapenos or serrano peppers. Throw in some red pepper flakes.
  • Use fresh lime juice instead of vinegar.
Salmon burgers served with mango slaw.

What to Serve With Mango Slaw?

This mango slaw goes great as a side dish with so many main dishes:

How to Store

Store: If you have any mango slaw leftovers, keep it in an airtight container or jar for up to 2 days in the refrigerator.

Freeze: I don’t recommend to freeze it because cabbage will become soggy and watery once thawed. I know some recipes online recommend to freeze it but I am against it. The slaw will be limp without any crunch whatsoever.

Instead I recommend to make it ahead of time! Here is how.

Can I Make It Ahead of Time?

Absolutely! You can shred your cabbage, chop your herbs, and dice your mango. Combine them in a bowl, cover with plastic wrap and refrigerate for up to 36 hours. Hold off on adding the vinegar and salt until just before serving. If not, you run the risk of everything becoming soggy and the cabbage will lose its crisp texture.

FAQs

What are health benefits of cabbage?

According to Healthline, health benefits of cabbage include high nutrients content, anti-inflammatory properties, high levels of vitamins C and K and soluble fiber. Cabbage belongs to cruciferous group of vegetables like kale, broccoli and brussels sprouts, so it has cancer-fighting properties.

What are health benefits of mango?

According to Healthline, mango is a king of fruit and is very low in calories compared to what it has to offer. Health benefits of mango include diabetes prevention, heart health support, improved digestion and eyesight.

Can I use frozen mango?

I don’t recommend to use frozen mango because it is usually not and will become mushy once thawed.

How do I stop my coleslaw from getting watery?

Salt your coleslaw right before serving. You can also salt coleslaw on its own and then make salad with it, so when it’s sitting for prolonged period of time, it won’t release much water.

To do so, place shredded cabbage in a bowl, sprinkle with a bit of salt and toss with your hands. Then repeat process one more time. Let it sit in the fridge for an hour, drain and proceed making mango coleslaw as per recipe, salting to taste at the end.

How many people does this serve?

Depending on how you’re using it, it could serve up to 4 people or used as a side for up to 10 burgers. Easily double or triple the recipe if you’re serving a larger crowd.

More Mango Recipes to Try

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You may also love to browse over 50 healthy salad recipes!

mango slaw recipe

Mango Slaw

This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!
5 from 6 votes
Servings 8 servings
Calories 30
Diet Vegan
Prep Time 15 minutes
Total Time 15 minutes

Equipment

Ingredients 
 

  • 1 pound green cabbage thinly shredded
  • 1 large ripe mango pitted & diced
  • 3 tablespoons basil or cilantro finely chopped
  • 1 tablespoon any light colored vinegar
  • 1/2 teaspoon salt

Instructions 

Notes

  • Store: Refrigerate in an airtight container for up to 2 days.
  • Double the recipe if serving more than 4 people: Enough as a side for up to 10 burgers.
  • Use a ripe mango for a more pleasing texture and level of sweetness.
  • If you want to try swapping mango for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
  • If you don’t love either basil or cilantro, by all means, toss in your favourite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
  • Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Nutrition

Serving: 0.5cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 156mg | Fiber: 2g | Sugar: 5g
Course: Salad
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. Hi Olena hope your day is a good one! If a person can’t have mango was wondering if another fruit might work for this slaw?

  2. 5 stars
    *Olena NOT Okena! Oops! Sorry… “fat finger” text – and not proof reading b4 sending! Appologies!
    Also, Mango slaw was a hit & now looking at the next recipe… Avocado Tuna Salad!! Like I mentioned b4… we love salads. Our “winter” weather (Texas) has been a mild one thus far & I’m craving salads w/ lighter meals! (Think I’m rushing in the Spring/Summer)!

  3. 5 stars
    Made this today… just bought Mango yesterday & I already had Cabbage in fridge just waiting for this recipe!! πŸ™‚ My husband & I BOTH loved it!! We are salad lovers – either alone or with chicken or fish!
    Thank-you Olena for such simple, healthy but wonderful recipes! My husband ALWAYS knows when I fix something from your site! πŸ™‚

  4. 5 stars
    This was sooooo good. I took it to a dinner and ended up with ham. Went well. The slaw appeared to have a dressing and all were shocked when I told them it was slaw, chopped mango and parsley.

  5. I want to make this but am not feeling the basil and unfortunately I’m not a cilantro fan (taste like dish soap to me). What can I use in the place of basil or cilantro?

      1. 5 stars
        This was very good. Though we did over shred the cabbage and cut the mango too small. Another winning recipe!

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