Mango Slaw

By Millie Peartree

Updated July 15, 2022

Mango Slaw
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes, plus chilling
Rating
4(2,893)
Comments
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There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What’s a better combination? You also don’t have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

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Ingredients

Yield:3 cups
  • 1(8-ounce) bag coleslaw (about 3 cups)
  • 2large, slightly firm mangoes (about 1¾ pounds), peeled, pitted and thinly sliced (about 2 cups)
  • ½cup chopped fresh cilantro
  • 2tablespoons freshly squeezed lime juice
  • 1tablespoon honey or agave syrup
  • ¼teaspoon celery salt
  • ¼teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

179 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 195 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.

  2. Step 2

    Refrigerate for at least 1 hour. Serve cold.

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Ratings

4 out of 5
2,893 user ratings
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Comments

Jean Blackburn

Love this. But as a 4th generation mango grower, I must disagree with the addition of sweetener. Mangos never need sweetener. Now enjoy your slaw.

Jennifer

Do your own cabbage, it's fine. The nice thing is the addition of the Mango, and the brisk lime/cilantro dressing. I added a bit of rice wine vinegar and a dash of cayenne. Let it sit for a few hours in the fridge...perfect and s nice twist!

weetie

Where’s the waste when you buy a head of cabbage and shred it? No plastic bag for the trash.

Leah Bolger

I add julienned red bell pepper, julienned carrots and pre-cooked shrimp and have it as a meal rather than a side dish.

DLA

Instead of I coleslaw, julienne jicama and red bell pepper, and taste before adding any agave nectar.

Debi

Yum! This is mango-forward, which we all enjoyed, but may not be for everyone. Was perfect w guava ribs (also NYT) as others suggested. Was worried my mangoes were not ripe enough, but they were fine & using box grater, as other suggested, also was clutch. You definitely want your mangoes slightly green -- just barely soft.

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