Mango Slaw

This post may contain affiliate links.

I suppose I’m on a bit of a mango- kick since my last post involved mangos too.  Oh heck, who am I kidding?  I’m always on a mango- kick.  Mangos are big in our house.  As long as they are ripe and juicy, we slice them up and gobble them up quite often around here.  They are also terrific when sliced up and tossed with a little shredded cabbage to create a simple Mango Slaw.

Easy Mango Slaw recipe by

The dressing is slightly sweet- sweetened only with mango nectar and combined with rice vinegar and a small amount of oil.  The fresh mango lends more sweetness to the slaw.

If it were up to me though, I’d double the mango and make it full o’ mangos.  If you’re a mango fanatic, you may consider doing that.

Easy Mango Slaw recipe by

Mangos are a funny fruit though.  Like many fruits, they must be ripe in order to really be effectively wonderful- they should give slightly to a gentle squeeze and have a sweet scent to them near the stem.  I always buy mangos a couple of days ahead of when I need to use them in a recipe and let them sit on the counter to fully ripen.

And it’s really helpful if you have some knowledge about how to properly cut a mango.  Cookin’ Canuck wrote up a great tutorial on how to cut a mango- so check that out!

Easy Mango Slaw recipe by
We totally enjoyed our mango slaw on its own.  But we also enjoyed it as a condiment on these Balsamic- Mango Marinated Chicken Sandwiches with Avocado and Mango Slaw.  The chicken recipe was featured in my last post.  All of it put together in a sandwich with a little smear of mayo was pretty darn amazing.

And good news all around for everyone on this slaw recipe:  It happens to be dairy-free and gluten-free, and I’ve included nutritional information and Weight Watcher’s Points in the recipe below!

Happy Memorial Day weekend!  May your weather be warm and may you get a chance to bust out those grills!

Mango Slaw

Yield: 6 servings

Prep Time: 15 minutes

  • 1/3 cup rice vinegar
  • 1/3 cup mango nectar (see *Tips below)
  • 1 tablespoon canola or vegetable oil (don't use olive oil)
  • 1 small head of cabbage, finely shredded (10 to 12 cups)
  • 1 large mango, peeled, pitted and chopped or cut into matchsticks
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh cilantro for garnish, optional
  1. In a small bowl, whisk together the vinegar, mango nectar and oil.
  2. Place the cabbage and mango in a large bowl. Drizzle the dressing over the top and toss to combine. Add salt and pepper, to taste. Cover and refrigerate up to 4 hours before serving. Toss again just before serving to reincorporate the dressing that has sunk to the bottom of the bowl. Garnish with cilantro, if desired.
  • Mango Nectar can be found in your market's juice aisle- Kern's is the brand that I use. It comes in a can (like a soda can).
  • Nutritional Information per serving (Serving size: 2 cups) Calories: 100, Fat: 2.8g, Saturated Fat: .4g, Sugar: 10.4g, Fiber: 3.7g, Protein: 2.2g, Cholesterol: 0mg, Carbohydrates: 19g
  • Weight Watchers POINTS per 2-cup serving:  Freestyle SmartPoints: 1, Points Plus Program: 3 Old Points Program: 1
SOURCE: (very loosely based on Mango Slaw seen in Everyday Food June 2012)

Here are a few more slaw recipes you might enjoy:

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Barry wrote:

    I was wondering why you would say don’t use olive oil in the ingredients and then it says “whisk together the vinegar, mango nectar and olive oil” in the directions. A good quality extra virgin olive oil would be great in this recipe…just don’t overdo it!

    • Lori Lange wrote:

      oops, shouldn’t have called out olive oil, so that was an error- fixed! I don’t care for olive oil in a sweet, Asain sort of dressing like this because I feel like the flavor is too strong. If you prefer it, then go for it!

  • Annalise wrote:

    I love this vegan coleslaw recipe. The mango in it is so refreshing. It has become a family favorite. Thank you!

  • Deb wrote:

    I made the Mango Slaw for Memorial Day, serving it alongside spicy chicken sliders on homemade buns. It was a hit! I added some thinly sliced red onion and finely chopped cilantro, salt & pepper. The slaw was refreshing and full of flavor without the usual overly rich, traditional slaw dressing. This recipe is a “keeper”!

  • Sanjeeta kk wrote:

    And mango slaw it is today on my menu, for a die hard mango maniac. Lovely!

  • Delishhh wrote:

    Love mango and i have just been trying it out with some food, i make this awesome Mango gazpacho that is fantastic. Great recipe!

  • Georgia @ The Comfort of Cooking wrote:

    Love the look of your mango slaw on those chicken sandwiches, Lori! You’ve got me drooling over here! Wonderful, fresh springtime recipe. Thanks for sharing!

  • Michelle wrote:

    I made the mango slaw tonight. I thought it was pretty good . . I think it would be GREAT with fish tacos! I think i’m going to do that with the left overs!

  • Ashley@BakerByNature wrote:

    I can’t wait till my mangos are ripe enough to make this!

  • Cookin’ Canuck wrote:

    I love the idea of piling this slaw onto a bun with your marinated chicken! Thank you for the link to my How to post.

  • Chung-Ah | Damn Delicious wrote:

    I’m a huge mango lover so this slaw is just screaming my name. And that sandwich with the slaw looks AH-MAZING!