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Easy, Delicious Miami Mango Coleslaw Recipe

This delectable, vacation-inspired, Easy, Delicious Miami Mango Coleslaw Recipe is full of all things HEALTHY! This is a lovely and uncomplicated recipe for a party or barbecue. It is paired with a Creamy Mango Lime Vinaigrette.

Miami Mango Tropical Mango Coleslaw Recipe

I grew up in Miami and travel there 3-4 times a year. My Mom is there, and my brother’s family and I LOVE warm weather. Miami is such a beautiful city with a diverse and exciting culinary scene. 

Not to mention the beautiful beaches!

Mangos have always been the love of our family. Growing up, we had a substantial 30-foot Mango tree in our backyard and banana trees, lemon, lime, and palm trees. We had an abundance of mangoes, and we made Mango Jam, Mango Pie, Mango Ice Cream, and this Mango Coleslaw Recipe! I vividly remember peeling a Mango in Mom’s kitchen and leaning over the sink to eat the fleshy, luxurious fruit with Mango juice dripping all over my face.

Mangos have a succulent taste that is incredibly addicting. Yum! They are also excellent in Smoothies and Breads.

According to Cooking Ingredients by Christine Ingram, over 2500 Mango varieties exist. Also, Mangoes are very nutritious!

“Ripe mangoes are rich in Vitamins, especially A and C, and are a good source of beta-carotene.” – Christine Ingram

TROPICAL MIAMI MANGO COLESLAW

Mango coleslaw combines mango, crisp cabbages, carrots, red onion, jicama, sweet mangoes, and a citrusy, creamy vinaigrette. This BRIGHT, healthy salad has all the delicious feels!

WHY YOU WILL LOVE THIS SALAD

  • It’s EASY to Make and VERY HEALTHY!
  • It’s Vegetarian or vegan, depending on the type of Mayo you add.
  • It’s deeply nutritious and rich in Vitamins A and C
  • It keeps well in the refrigerator for days!
  • It tastes INCREDIBLE and pairs with many other recipes.
  • It’s a Mediterranean Diet style recipe.
Mango, Cabbage and Carrots in a large white salad bowl

INGREDIENTS TO PURCHASE

  • Mango – buy fresh ripe Mangoes. Any Mango will work in this recipe.
  • Red Cabbage –  profoundly healthful and has that sweet crunch
  • White Cabbage – We eat a lot of cabbage here at Delectable Food Life
  • Shredded Carrots – Buy a bag of shredded carrots or shred in a Food Processor
  • Jicama – known as a Mexican Potato, is sweet and crunchy
  • Red Onion – You can also use Scallions if you prefer
  • Mayonnaise – Use either Vegan or Classic Mayo. I used Sir Kensington Mayonnaise. 
  • Olive Oil – buy the BEST!
  • White Wine Vinegar – adds brightness
  • Agave Nectar  or Honey
  • Lime Juice – the juice of fresh limes is so much better than bottled
Large bowl of Coleslaw Salad with Mango

Step 1 – HOW TO MAKE MIAMI MANGO SLAW

  • Score your Mango and peel away the outside. You can slice off the fruit and cut it into medium cubes. Cut over a dish and keep that delicious mango juice for the salad.
  • Slice the Red and Green cabbage very thin. Alternatively, you can use bagged sliced cabbage.
  • Shred your Carrots or use a bag of shredded Carrots.
  • Peel the Jicama and slice the Jicama into skinny strips.
  • Cut Red Onion into small dice.

Put all ingredients in a large bowl and prepare the dressing.

Step 2 – CREAMY MANGO LIME VINAIGRETTE

Blend all these ingredients in a high-speed blender until smooth!

  • 1/3 Cup Olive Oil
  • 1/2 Cup of Vegan or Regular Mayonnaise
  • 2 Tablespoons White Wine Vinegar
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon fresh cracked Pepper
  • Juice of 2 Limes
  • 2 tablespoon Agave Nectar or Honey
  • 1 Cup Mango

Step 3 – ASSEMBLE THE SALAD

Toss all ingredients together in a large bowl! Serve immediately or store in a tightly covered container in the refrigerator.

How to Serve Tropical Miami Mango Coleslaw

  • I love serving this with Grilled Citrus Marinated Salmon or Halibut.
  • This makes a perfect TACO Topping!
  • Serve with Cuban Black Beans and Rice. Now that’s Miami!
  • Great to bring to a Potluck or Barbecue as a side dish.

Variations on This Coleslaw

  • Use Scallions instead of Red Onion.
  • Omit the Red Cabbage.
  • Add chopped Macadamia Nuts for extra CRUNCH!
  • Add some sliced Avocado right before serving.

FAQ

  1. Mangoes were introduced to America in the early 20th Century
  2. Mango trees can reach 60 feet in height.
  3. An unripe mango will absolutely refuse to ripen any further when placed in a fridge, says Jeff Wasielewski, a tropical fruit expert at the University of Florida, Miami-Dade County. Instead, he recommends keeping an unripe mango at room temperature in a brown paper bag with other fruit to help speed its ripening. As they sit at room temperature, unripe mangoes will gradually become sweeter and softer — you’ll know they’re truly ripe by their fragrant, pineapple-like scent and slight “give” when squeezed.
  4. David Fairchild of beautiful Fairchild Gardens in Coral Gables, Florida, brought Mangoes to America. (If you have never been to Fairchild Gardens, it’s a Miami area MUST SEE!)
  5. Mango is a member of the Cashew family.

Other Delicious Salads on the Delectable Blog

Grilled Corn Avocado Salad with Lime Vinaigrette! – a fan favorite

Easy Canned Salmon Mediterranean Salmon – great for lunches or a summer meal!

Print

Tropical Miami Mango Coleslaw Recipe

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5 from 1 review

Delectable, vacation-inspired Tropical Miami Mango Coleslaw Recipe is full of all things HEALTHY and DELICIOUS! It’s an EASY Side Dish to bring to a Potluck or barbecue.

  • Author: Sherie Friedlander
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Cuisine: Mediterranean Diet
  • Diet: Vegan

Ingredients

Units Scale
  • 3 Mangos – buy fresh ripe Mangoes. Any Mango will work in this recipe.
  • 2 cups Red Cabbage – profoundly healthful and has that sweet crunch
  • 3 Cups White Cabbage – We eat a lot of cabbage here at Delectable Food Life
  • 1 cup Shredded Carrots – Buy a bag of shredded carrots or shred in a Food Processor
  • 2 Cups Jicama – known as a Mexican Potato, is sweet and crunchy
  • 1/2 cup Red Onion – You can also use Scallions if you prefer
  • 1/3 cup Olive Oil – buy the BEST!
  • 1/2 cup Vegan or Classic Mayonnaise (I used Sir Kensington)
  • 2 Tablespoons White Wine Vinegar – adds brightness
  • 2 Tablespoons Agave Nectar or Honey
  • 2 Tablespoons Lime Juice – the juice of fresh limes is so much better than bottled
  • Salt and Pepper

 

Instructions

Step 1 – HOW TO MAKE TROPICAL MIAMI MANGO SLAW

  • Score your Mango and peel away the outside. You can slice off the fruit and cut it into medium cubes. Cut over a dish and keep that delicious mango juice for the salad.
  • Slice the red and green cabbage very thin. Alternatively, you can use bagged sliced cabbage.
  • Shred your carrots or use a bag of shredded carrots.
  • Peel the Jicama and slice the Jicama into skinny strips.
  • Cut Red Onion into small dice.

Put all ingredients in a large bowl and prepare the dressing.

Step 2 – CREAMY MANGO LIME VINAIGRETTE

Blend all these ingredients in a high-speed blender until smooth!

  • 1/3 Cup Olive Oil
  • 1/2 Cup Mayonnaise
  • 2 Tablespoons White Wine Vinegar
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon fresh cracked Pepper
  • Juice of 2 Limes
  • 2 tablespoon Agave Nectar or Honey
  • 1 Cup Mango

Step 3 – ASSEMBLE THE SALAD

Toss all ingredients together in a large bowl! Serve immediately or store in a tightly covered container in the refrigerator.

 

Notes

This dish is perfect for a potluck or barbecue.

Make sure your mango is ripe to enjoy the full flavor of this salad. 

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