Dessert

Mango Slaw Recipe

ByRafael Mansero February 22, 2026February 22, 2026

Introduction

This refreshing Mango Slaw combines sweet, tangy, and crunchy elements into a vibrant side dish perfect for warm days or whenever you need a burst of fresh flavor. With ripe mangoes, crisp cabbage, and a zesty lime dressing, it pairs wonderfully with grilled meats or as a light snack.

A large white bowl filled with a colorful salad made of three visible layers: the bottom layer has thin purple cabbage strips, the middle layer shows thin white onion slices, and the top layer features bright yellow mango strips scattered with small red chili pieces and green cilantro leaves mixed throughout, giving a fresh look. The bowl sits on a white marbled surface with two green lime wedges in the background and a wooden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces ripe mangoes, peeled and diced
2 cups green cabbage, finely shredded
1 large carrot, grated
1 piece red bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste

Instructions

Step 1: In a large mixing bowl, combine the diced mangoes, shredded cabbage, grated carrot, sliced red bell pepper, sliced red onion, and chopped cilantro. Toss well to mix all the vegetables and fruit evenly.
Step 2: In a separate small bowl, whisk together the lime juice, honey (or maple syrup), sesame oil, salt, and pepper until well combined.
Step 3: Pour the dressing over the mango and vegetable mixture. Toss gently to coat everything evenly with the dressing.
Step 4: Let the slaw sit for about 5-10 minutes to allow the flavors to meld before serving.
Step 5: Serve chilled or at room temperature as a side dish with your favorite main course.

Tips & Variations

Add diced avocado, chopped nuts, or a sprinkle of chili flakes to customize the slaw and enhance its flavor and texture.
For a crunchier texture, serve the slaw immediately after tossing with the dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To retain the best texture and flavor, give the slaw a gentle toss before serving again. It can be enjoyed cold or at room temperature.

How to Serve

A bowl filled with a colorful mango salad featuring three main layers: bright yellow mango strips on top, mixed with thin purple cabbage strips and white onion slices beneath, all evenly scattered with green chopped herbs and small bits of red chili pepper. A fresh lime wedge rests on the edge of the bowl, adding a bright green contrast. The texture shows crisp and fresh vegetables with a glossy, lightly dressed appearance, all presented in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mangoes for this recipe?

Frozen mangoes can work in a pinch, but fresh mangoes provide the best texture and flavor for this slaw. If using frozen, thaw and drain any excess liquid to avoid a watery salad.

Is there a substitute for sesame oil?

If you don’t have sesame oil, you can use a mild olive oil or avocado oil. While the flavor will be different, it still adds richness to the dressing.