Sweet juicy mangos, crispy crunchy cabbage, and a light vinegar give this Mango Slaw Recipe a sweet and tart combination that elevates everything from burgers, to tacos, to chicken and fish! This mango slaw recipe, truth be told, can be eaten as a salad!
I don’t know what it is about the mango that just brings a dish to life. Mango black bean salad, grilled fish tacos and mango salsa are three of my other favorite summertime recipes utilizing this juicy sweet fruit!
Table of contents
When I buy mangos I stock up. This mango slaw recipe is just one of many ways to enjoy mangos so it makes no sense to just buy one or two at a time. Chicken quinoa bowl and mango ice cream are some of the other drool-worthy ways to use up mangos.
This healthy mango cabbage slaw is made with crispy, crunchy cabbage, of course deliciously sweet juicy mango, the tang of a light vinegar, fresh basil, and salt. That’s it! It’s super easy, light, and refreshing and the perfect topping for my healthy salmon burgers, along with a side of my healthy potato salad. Heaven!
I used a light vinegar rather than apple cider vinegar for this cabbage and mango slaw, but of course, you do you. It doesn’t need any oil, but if you want to add a bit of avocado oil, that might be nice! There’s a delicious balance of sweet and tangy, crunchy and juicy which makes everything taste better!
You Need Just 5 Simple Ingredients
- Cabbage: Your choice of any colour finely shredded cabbage.
- Mango: Pitted and diced.
- Basil: Can also use cilantro or any preferred herb.
- Vinegar: Any light coloured vinegar will do.
- Salt: Just a bit to balance the sweetness of the mango and to help break down the cabbage a bit.
How to Cut a Mango
Mangos have very large pits, so sometimes it’s difficult to navigate around it. Neatly, anyway!
Once you figure out how to cut open a mango, the peeling, slicing, and dicing are a breeze. Check out Jessica’s step-by-step guide on how to properly cut a mango.
By the way, when you’re done cutting all of your mango, don’t forget to suck all of the remaining juicy mango off the seed! It’s very messy and not at all graceful but IT’S SO GOOD!
How to Make Mango Slaw Recipe
Below you’ll find detailed instructions. Just kidding! This doesn’t get any easier.
- 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 above or use your tried and true method.
- Combine 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!
Mango Cabbage Slaw Tips and Variations
- Use a ripe mango for a more pleasing texture and level of sweetness.
- Shred your cabbage using a mandolin, or a sharp chef’s knife.
- Have any leftover cabbage? Use it tomorrow for a quick and easy cabbage stir fry.
- 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 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.
What to Serve With Mango Cabbage Slaw
Much like my mango salsa, this mango slaw goes great with so many dishes besides the healthy salmon burgers!
How to store: If you have any mango slaw leftovers, keep it in an airtight glass container or jar for up to 2 days in the fridge.
FAQs
As with any flexible recipe, the choice is yours. Some of the more commonly used are savoy, green cabbage, Napa cabbage, even red cabbage. If you’re in a pinch, you can definitely go ahead and use pre-shredded coleslaw.
Definitely! If you want to add a bit of heat to it, you could add some chopped jalapeno or red pepper flakes. The balance of the spice and the tang from the vinegar, along with the sweet mango would really come together nicely.
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 more than that.
Absolutely. You can shred your cabbage, chop your herbs, and dice your mango and combine them in a bowl up to 36 hours ahead of time. 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.
More Coleslaw Recipes
5 Ingredient Mango Slaw
Ingredients
- 1 lb green cabbage finely shredded
- 1 large ripe mango pitted & diced
- 3 tbsp basil or cilantro finely chopped
- 1 tbsp any light coloured vinegar
- 1/2 tsp salt
Instructions
- In a large salad bowl, add cabbage, mango, basil, vinegar and salt.
- Gently toss to combine.
Store: Refrigerate in an airtight glass container for up to 2 days.
Make Ahead: Refrigerate covered without salt and vinegar for up to 24 – 36 hours in advance. Finish and toss right before serving.
Notes
- 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.
- Shred your cabbage using a mandolin, or a sharp chef’s knife.
- 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 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
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
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?
Hi Patti. I haven’t tested other fruit, but peaches or nectarines come to mind. Hope that helps.
*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)!
I fixed it, don’t worry, not a big deal. 🙂 Just got back from Mexico and ate a lot of salads after many meals and ended with desserts lol. who am i kidding?!
Made this today… just bought Mango yesterday & I already had Cabbage in fridge just waiting for this recipe!! 🙂 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! 🙂
Awe. Well, please say hello from me to your husband. 🙂 Thank you for all your wonderful reviews!!!!!!!
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.
Fantastic! Glad you enjoyed the recipe!
This looks like the perfect summer salad.
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?
Any other herbs you like.
This was very good. Though we did over shred the cabbage and cut the mango too small. Another winning recipe!
This looks so inviting and scrumptious! I’ll give this a go this weekend.