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This Mango Coleslaw is a fresh, bright twist on the classic slaw we all know. It’s got crunchy cabbage, sweet strips of juicy mango, and a tangy lime-vinegar dressing that makes every bite pop. Plus, there’s a hint of heat from cayenne if you want to kick things up a notch. It’s light, healthy, and the perfect side dish for summer barbecues, tacos, or even alongside simple grilled chicken.
We love how easy this is to throw together with just a bag of coleslaw mix and a couple of ripe mangoes. The sweet-salty-tangy balance is seriously addictive, and letting it chill for a bit in the fridge makes all the flavors come together beautifully.
Be sure to try out classic Coleslaw or Apple Cranberry Coleslaw next!
Why you’ll this mango coleslaw
- Bright, fresh flavors
- Crunchy, colorful, and crowd-pleasing
- Pairs well with grilled meats, seafood, or tofu
- Naturally light and lower in fat
Helpful Tips
- Pick mangoes that aren’t super ripe so they don’t get mushy in the slaw.
- If you’d like, add a handful of sliced green onions or thin red onion for extra bite.
- Let the salted coleslaw sit just 5 minutes — any longer and it might turn soggy.
- Chill it for at least an hour so the flavors blend nicely.
How to make mango coleslaw
- Salt the coleslaw mix for 5 minutes, then rinse and gently squeeze out the moisture so it stays crunchy and your dressing doesn’t get watery.
- Toss in the mango, cilantro, lime juice, vinegar, celery salt, black pepper, and a dash of cayenne. Mix it all up.
- Cover and refrigerate for at least an hour, then serve it cold and enjoy!
Substitutions and variations
- Swap cilantro for fresh mint
- Use red cabbage or green cabbage instead of bagged mix
- Add a spoonful of Greek yogurt for a creamier dressing
- Toss in some chopped nuts or seeds for crunch
What to serve with it
We love pairing this mango coleslaw with:
- Grilled shrimp
- BBQ chicken
- Tacos (fish tacos are amazing with this!)
- Pulled pork sandwiches
Leftovers and storage
This coleslaw is best eaten fresh but will keep in an airtight container in the fridge for up to 2 days. We don’t recommend freezing it since the veggies will lose their crunch.
❓FAQs
Yes, but let it thaw completely and pat it dry with a paper towel so it doesn’t water down the coleslaw. Fresh, slightly firm mango is best for texture.
Not really — the cayenne just adds a gentle kick. If you prefer no spice, feel free to leave it out.
If you give this mango coleslaw a try, we’d love it if you could leave a quick rating and let us know how it turned out — it really helps us and other readers too! 🌟
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Mango Coleslaw
Ingredients
- 1 bag coleslaw mix, 8 ounces, about 3 cups
- 2 large slightly firm mangoes, peeled and cut into thin strips (about 2 cups)
- ½ cup fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar, or apple cider vinegar
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- A dash of cayenne pepper, optional, for a little kick
Instructions
- Place the coleslaw mix in a large bowl or colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let it sit for 5 minutes (no more). Give it a quick rinse, then gently squeeze out the excess moisture — don’t crush the vegetables. This quick salting step lightly pickles the coleslaw and helps keep your dressing from getting watery.
- Add the mango, cilantro, lime juice, vinegar, celery salt, black pepper, and cayenne to the bowl. Toss gently until everything is well mixed.
- Cover and refrigerate for at least 1 hour before serving. Enjoy chilled.Note: This method makes a light, low-fat base that pairs perfectly with lots of different proteins, like grilled chicken, shrimp, or tofu.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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