The Best Mango Slaw for Fish Tacos
This delicious, vacation-inspired Mango Slaw is bright and crunchy, perfect for fish tacos or a healthy tropical coleslaw side dish. It is an easy, uncomplicated recipe for a party or barbecue. It is paired with a Creamy Mango Lime Vinaigrette.
Growing up in Miami, we had a substantial 30-foot mango tree in our backyard. 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. If you love slaw this is one of my favorite coleslaw recipes! We often serve this at our home on Taco Tuesdays with our Turkey Taco Recipe.
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
What’s Special About This Mango Slaw?
- It’s an easy coleslaw recipe!
- It’s Vegetarian or vegan, depending on the type of Mayo you add.
- It’s deeply nutritious and rich in Vitamins A and C
- Delicious served with halibut or mahi mahi!
Ingredients for Mango Slaw
Simple ingredients available at your local grocery store.
- Ripe Mango – buy fresh ripe Mangoes. Any Mango will work in this recipe.
- Red Cabbage – profoundly healthful and has that sweet crunch
- Green Cabbage
- 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.
- Extra Virgin Olive Oil – buy the BEST!
- White Wine Vinegar – adds brightness
- Agave Nectar or Honey
- Fresh Lime Juice – the juice of fresh limes is so much better than bottled
Step 1 – How to make Cabbage 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 Purple Cabbage and Green cabbage very thin. Alternatively, you can use bagged sliced cabbage.
- Shred the Carrots with a box grater or use a bag of shredded Carrots.
- Peel the Jicama and slice the Jicama into long strips.
- Cut Red Onion into small dice.
- Place all ingredients in a large bowl
Step 2 – Prepare the 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 tablespoons Agave Nectar or Honey
- 1 Cup Mango
Step 3 – Assemble the Mango Slaw
Toss all the slaw ingredients with the salad dressing together in a large bowl. Serve immediately or store in a tightly covered container in the refrigerator.
Serving Suggestions
- I love serving this with grilled citrus-marinated salmon or halibut.
- This makes a perfect fish taco topping served with corn tortillas and lime wedges
- Serve with Cuban Black Beans and Rice.
- A great recipe to bring to a Potluck or Barbecue as a side dish.
Variations on Mango Slaw
- 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 About Mangoes
Mangoes were introduced to America in the early 20th Century and canreach 60 feet in height. 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!) Mango is a member of the Cashew family.
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.
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PrintThe Best Mango Slaw for Fish Tacos
This delicious, vacation-inspired Mango Slaw is bright and crunchy, perfect for fish tacos or a healthy tropical coleslaw side dish. It is an easy, uncomplicated recipe for a party or barbecue. It is paired with a Creamy Mango Lime Vinaigrette.
- Prep Time: 20 Minutes
- Cook Time: 2 Minutes
- Total Time: 22 Minutes
- Yield: 8 1x
- Category: Lunch
- Method: Blender
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
- 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 – Prepare the Slaw Ingredients
- Score the 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 the Carrots or use a bag of shredded Carrots.
- Peel the Jicama and slice the Jicama into skinny strips.
- Cut the Red Onion into small dice.
- Place all ingredients in a large bowl
Step 2 – Make the Mango Lime Salad Dressing
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 tablespoons Agave Nectar or Honey
- 1 Cup Mango
Step 3 – Assemble the Mango Slaw
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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Bright and crunchy! We loved it!