Why You’ll Love This Recipe

Name: Mango Slaw
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired Fusion
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 tbsp lime juice; 2 tbsp honey or maple syrup; 1 tbsp sesame oil; Salt and pepper, to taste

I love how quick and easy this mango slaw is to throw together—just 15 minutes and no cooking involved. It’s naturally gluten-free, can be made vegan, and it strikes the perfect balance between sweet, sour, and savory. The mango adds a tropical twist while the cabbage and veggies give it a satisfying crunch. It’s light, refreshing, and totally customizable based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 lime juice
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
Salt and pepper to taste

Directions

In a large mixing bowl, I combine the diced mangoes, shredded cabbage, grated carrot, sliced bell pepper, red onion, and chopped cilantro. I give it a good toss to evenly mix everything.
In a smaller bowl, I whisk together the lime juice, honey (or maple syrup), sesame oil, salt, and pepper until the dressing is smooth and blended.
I pour the dressing over the mango and veggie mix, then gently toss it all together until everything is well coated.
I let the slaw rest for about 5–10 minutes to allow the flavors to meld and soften just slightly.
I serve it chilled or at room temperature, depending on what I’m pairing it with.

Servings and timing

This recipe serves 4 people and takes only 15 minutes to prepare. It’s a great last-minute side when I want something colorful and healthy without turning on the stove.

Variations

I sometimes add diced avocado for creaminess.
For some crunch, I toss in chopped cashews, peanuts, or sunflower seeds.
A pinch of chili flakes or sliced red chili gives it a spicy kick.
If I’m out of honey, I switch to maple syrup or agave with great results.
Red cabbage can replace green for a bolder color contrast.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. The slaw softens a bit over time but still tastes fresh. I don’t recommend freezing it or reheating—it’s best served cold or at room temp.

FAQs

Can I make mango slaw ahead of time?

Yes, I can prep it a few hours in advance and store it in the fridge. Just know that the veggies will soften slightly as they sit in the dressing.

Is this slaw vegan?

It is if I use maple syrup instead of honey. All the other ingredients are plant-based.

What type of mango works best?

I prefer using ripe but firm mangoes like Ataulfo or Kent so they hold their shape in the salad.

Can I add protein to make it a full meal?

Definitely. I like adding grilled shrimp, tofu, or shredded chicken to turn it into a light, balanced meal.

What dishes pair well with this slaw?

It goes great with grilled meats, fish tacos, rice bowls, or even as a topping for burgers or wraps.

Conclusion

Mango slaw is one of those simple dishes that always impresses. It’s fresh, colorful, and bursting with tropical flavor. I love how versatile it is, whether I’m serving it at a cookout or using it to brighten up a weekday meal. Every bite delivers crunch, sweetness, and zing—and it’s ready in minutes.