Last Updated April 25th, 2024 at 10:51 am by Lisa

Vibrant Mango Slaw: Your Ultimate Summer Side Dish

Discover the delightful taste of summer with this incredibly fresh and vibrant Mango Slaw. Featuring crisp green cabbage, crunchy jicama, and a luscious, sweet-tangy lime vinaigrette bursting with the juicy flavor of ripe mangos, this salad is a perfect tropical escape for your taste buds. It’s a healthy, clean, and utterly refreshing side dish that will elevate any meal, especially during warm weather gatherings.

Inspired by a popular store-bought version, this homemade Mango Slaw recipe allows you to create a large batch with wholesome, fresh ingredients, ensuring a guilt-free and satisfying culinary experience. Mangos instantly transport you to sun-drenched tropical islands, balmy beaches, and relaxing vacations. Embrace these delightful flavors and serve this versatile slaw in countless delicious ways.

Crafting the Perfect Mango Slaw: A Step-by-Step Guide

The secret to an exceptional mango slaw lies in selecting the finest, ripest mangos. Their sweet, succulent flesh is the heart of this dish, lending its signature tropical essence to both the slaw mix and the vinaigrette. If you’re new to working with mangos, don’t worry! We’ll guide you on how to pick a ripe mango and easily prepare it for your salad.

Exquisite Lime Mango Vinaigrette: The Flavor Powerhouse

This homemade dressing is the star that binds all the flavors together. Its sweet and tangy profile, with a hint of spice, perfectly complements the fresh vegetables and fruit. Made from fresh mangos and zesty lime, it’s a departure from heavy, creamy dressings, offering a lighter, more refreshing alternative.

Ingredients for Lime Mango Vinaigrette:

• 1 cup diced ripe mango (ensure it’s sweet and fragrant for the best flavor)
• 2 limes, both zest and fresh juice (adds a bright, citrusy punch)
• ¼ cup fresh orange juice (enhances the fruitiness and sweetness)
• 2 tablespoons honey (for natural sweetness, adjust to your preference)
• 1 teaspoon grated fresh ginger (provides a warm, aromatic zing)
• ¼ cup extra virgin olive oil (for a smooth texture and healthy fats)
• 1 teaspoon of sea salt (or kosher salt, to balance flavors)
• ¼ teaspoon chile powder (adds a subtle warmth and depth; adjust to taste)
• 2 tablespoons finely chopped fresh cilantro (for a fresh, herbaceous finish)

The Refreshing Mango Slaw Mix: Crunchy and Sweet

The combination of crisp green cabbage, earthy jicama, and sweet mango creates a delightful textural contrast and a symphony of flavors that truly defines this slaw. Each component plays a crucial role in making this a truly unforgettable side dish.

Ingredients for Mango Slaw Mix:

• 2 cups diced mangos (ripe and juicy for maximum sweetness)
• ½ green cabbage, thinly sliced (yields about 6 cups; provides a fresh, crunchy base. Feel free to use napa cabbage or even vibrant purple cabbage for a colorful twist)
• ¼ jicama, peeled and grated (yields about 3 cups; adds a unique crispness and a subtly sweet, nutty flavor)
• Additional chopped cilantro for garnish and an extra squeeze of lime (for a final touch of freshness and brightness)

Step-by-Step Instructions: Preparing Your Tropical Mango Slaw

Making this refreshing salad is straightforward, and the results are truly rewarding. Follow these simple steps to bring your vibrant Mango Slaw to life.

Preparing the Zesty Lime-Mango Vinaigrette

1. In a blender or food processor, combine the 1 cup diced mango, the zest and juice of 2 limes, ¼ cup orange juice, 2 tablespoons honey, 1 teaspoon grated ginger, ¼ cup extra virgin olive oil, 1 teaspoon sea salt, and ¼ teaspoon chile powder. Blend until the mixture is completely smooth and creamy. For an extra kick, a tiny pinch of cayenne pepper can be substituted for the chile powder.
2. Transfer the finished vinaigrette into a small mason jar or an airtight container. It can be stored in the refrigerator for up to a week, ready to brighten any meal. You’ll yield approximately 1 cup of this delicious dressing from this recipe.
3. Just before serving, finely chop 2 tablespoons of fresh cilantro and stir it into the dressing. Avoid blending the cilantro with the other ingredients initially, as this can turn your beautiful orange dressing green!

Assembling the Crunchy Mango Jicama Slaw

1. Begin by preparing the jicama. Use a sturdy vegetable peeler to remove its tough outer skin. Once peeled, grate the jicama using a food processor with a grating attachment or a standard box grater. Aim for about 3 cups of grated jicama.
2. Next, prepare your mangos. If you have a mango cutter, use it to quickly and safely separate the fruit from the pit. Otherwise, use a sharp chef’s knife to carefully slice the mango cheeks from the pit. Then, dice the mango flesh into small, uniform cubes, aiming for 2 cups.
3. Prepare the cabbage by thinly slicing half a green cabbage. This can be done efficiently with a food processor using the slicing disc, or meticulously by hand with a sharp chef’s knife. You’ll need about 6 cups of thinly sliced cabbage.
4. In a large mixing bowl, gently combine the thinly sliced green cabbage, grated jicama, and diced mango.
5. Pour the prepared Lime-Mango Vinaigrette over the slaw mixture. Toss everything together until all the ingredients are evenly coated. Garnish with additional chopped cilantro and a final squeeze of fresh lime juice just before serving for an extra burst of flavor.

Creative Variations to Customize Your Mango Slaw

This Mango Slaw recipe is wonderfully adaptable, allowing you to tailor it to your personal preferences or what you have on hand. Don’t be afraid to experiment!

• For a creamier texture in your dressing, consider whisking in a spoonful of Greek yogurt. This will add a luscious richness without overwhelming the tropical flavors.
• While green cabbage is classic, feel free to experiment with other cabbage varieties. Red or purple cabbage will add a beautiful pop of color and a slightly different flavor profile, while napa cabbage offers a more delicate crunch.
• If cilantro isn’t your favorite, or you’re looking for a different aromatic twist, swap it for other fresh herbs like invigorating mint, fragrant basil, or earthy parsley.
• Short on time? You can easily use a bag of pre-shredded coleslaw mix from the grocery store. Simply add your freshly prepared jicama and mango for a quick and convenient option.
• While mangos are undoubtedly the star, you can get creative with other tropical fruits. Pineapple or papaya would make fantastic substitutes, bringing their own unique sweetness and texture to the slaw. Imagine the burst of flavor from grilled pineapple chunks!

Mastering the Art of Cutting a Mango

Preparing a mango can seem intimidating at first, but with the right technique, it becomes a breeze. Knowing how to efficiently cut a mango will save you time and maximize the amount of delicious fruit you get from each one. There are two primary methods for easily cutting a mango:

1. Using a sharp chef’s knife: This is the most common method, though it can be a bit tricky for beginners. The goal is to slice down each side of the large, flat pit. You’ll want to make your cuts as close to the pit as possible to preserve the maximum amount of fruit. Once the cheeks are removed, score the flesh in a crosshatch pattern without cutting through the skin, then invert the skin to pop out the cubes. Carefully slice any remaining fruit from around the pit.

2. Employing a specialized mango splitter: This handy gadget offers both safety and efficiency. It features sharp stainless steel blades designed to cleanly slice through the mango, separating the fruit from the pit in one swift motion. This method leaves very little fruit behind on the large flat seed, ensuring minimal waste. It’s an excellent tool for those who frequently enjoy mangos.

Once you’ve removed the mango fruit from its pit, you have the flexibility to slice it into thin strips, uniform cubes, or long pieces, depending on your recipe’s needs or your personal preference. For this slaw, diced cubes are ideal.

Frequently Asked Questions About Mango Slaw and Mangos

Explore More Refreshing Summer Salads

If you loved this Mango Slaw, you’re in for a treat with these other fantastic summer salad recipes that are perfect for any occasion, from poolside parties to picnics in the park:

How fun and refreshing is this Watermelon Mint Feta Salad? I’ve served this at numerous poolside parties, and guests always adore serving themselves from the creative carved-out watermelon bowl. Chilled and utterly delightful, it’s an ideal choice for a hot summer BBQ, a beach day, or your next pool party.

One of my all-time favorite family vegetarian recipes for a summer salad is this vibrant Broccoli Grape Salad. My Aunt and Dad always made this, and it’s truly amazing with its combination of crisp green apples, crunchy broccoli florets, and sweet tri-color grapes. This fresh, clean salad is tossed in a light, 3-ingredient creamy orange dressing. It’s a healthy side that packs well for beach trips or picnics in the park, as it holds up beautifully.

For a classic with a twist, try our Coleslaw Recipe (No Mayo). This simple coleslaw with an easy vinegar dressing, completely free of mayonnaise, is fantastic piled high on pulled pork sandwiches, served alongside grilled hamburgers, or as a fresh accompaniment to BBQ chicken. It’s one of the cleanest coleslaw recipes you’ll find, making it a perfect light summer side dish for all your outdoor entertaining.

If you’ve never experienced a frozen salad, prepare to be amazed by this delightful option on a sweltering summer day. Make a uniquely refreshing Frozen Iceberg Wedge Salad. You’ll be astonished by how incredible it tastes with a creamy pistachio avocado dressing. It’s a wonderfully cooling cookout side, especially paired with hot grilled steaks, chicken, or shish kabobs.

Mango Slaw Recipe

⭐⭐⭐⭐⭐ (Rate this recipe!)

Mango Slaw features shredded green cabbage, crisp jicama, and a tangy lime vinaigrette made with juicy sweet mangos. A perfect summer salad for any occasion.

Prep Time:
20 minutes

Total Time:
20 minutes

Servings:
8

Calories:
153 kcal

Author:
Lisa Hatfield

Equipment

• Vitamix Blender (or any powerful blender/food processor)
• Box Grater (or food processor with grating attachment)
• Mango Splitter (optional, but highly recommended for ease)

Ingredients

Lime Mango Vinaigrette

• 1 cup diced Mango
• 2 limes, zested and juiced
• ¼ cup fresh orange juice
• 2 tablespoons honey
• 1 teaspoon grated ginger
• ¼ cup olive oil (extra virgin)
• 1 teaspoon sea salt
• ¼ teaspoon chile powder
• 2 tablespoons finely chopped cilantro

Mango Jicama Slaw

• 2 cups diced mango
• ½ green cabbage, thinly sliced (about 6 cups)
• ¼ Jicama, peeled and grated (about 3 cups)
• Chopped cilantro for garnish

Instructions

Lime-Mango Vinaigrette

1. In a blender or food processor, combine 1 cup mango, lime juice and zest, orange juice, honey, ginger, olive oil, salt, and chile powder (or a tiny pinch of cayenne). Blend until completely smooth.
2. Store the dressing in a small mason jar in the fridge for up to a week. This recipe yields about 1 cup of dressing.
3. Before serving, stir in 2 tablespoons of freshly chopped cilantro. (Avoid blending cilantro with the other ingredients initially, as it can turn the dressing green).

Mango Jicama Slaw

1. Peel and grate ¼ of the jicama. You can use a vegetable peeler for the skin, then a food processor or box grater for shredding.
2. Using a mango cutter or a sharp knife, dice the mangos into small cubes (2 cups).
3. Slice ½ green cabbage thinly. A food processor or a chef’s knife works well for this.
4. In a large bowl, combine the thinly sliced green cabbage, grated jicama, and diced mango.
5. Pour the prepared dressing over the slaw mixture and toss to coat. Garnish with additional chopped cilantro and an extra squeeze of lime if desired.

Notes

• Mangos: 1 large mango typically yields about 2 cups of diced fruit. A regular-sized mango yields approximately 1¼ cups diced.
• Dressing Storage: The vinaigrette can be stored in the refrigerator for up to a week. Remember to shake it well before each use.
• Variations:
  • Add a little Greek yogurt to the dressing for a creamier consistency.
  • Experiment with other cabbage types such as red/purple cabbage or napa cabbage.
  • Substitute cilantro with fresh mint, basil, or parsley for a different flavor profile.
  • For convenience, use a bag of pre-shredded coleslaw mix and simply add your jicama and mango.
  • Consider swapping mangos for other tropical fruits like pineapple or papaya for an equally delicious twist.

Nutrition Facts (per serving)

Calories: 153 kcal |
Carbohydrates: 23g |
Protein: 1g |
Fat: 7g |
Saturated Fat: 1g |
Sodium: 304mg |
Potassium: 298mg |
Fiber: 5g |
Sugar: 16g |
Vitamin A: 785IU |
Vitamin C: 60.8mg |
Calcium: 42mg |
Iron: 0.8mg

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