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Mango Coleslaw is light, easy to make and perfect as a summer side dish, on tacos or with avocado or grilled chicken added in. This salad is fresh, flavorful with a sweet with a hint of spice. Add it to tacos, burrito bowls or alongside your grilled meat.
If you have ever put a scoop of plain coleslaw on a fish taco and thought, “this needs something,” this is the recipe for you.
This Mango Coleslaw is sweet, a little spicy, and dressed in a tangy Greek yogurt lime dressing that is lighter than anything mayo-based. It takes 15 minutes to pull together, holds up well in the fridge, and somehow makes everything it touches taste like summer. I have been making versions of this since my kids were little, and it shows up at nearly every backyard cookout at our house.
The best part is how many ways you can use it. On tacos, yes. But also rice bowls, alongside grilled salmon, scooped onto a pulled chicken sandwich. Once you make it once you will be looking for excuses to make it again. You also might like this Malfouf Salad, Easy Mexican Coleslaw, Jalapeño Coleslaw Recipe, or this Easy Caribbean Coleslaw Recipe.
What Makes This Mango Coleslaw Worth Making
A lot of mango slaw recipes are really just basic coleslaw with some diced mango thrown in. This one is different in a few ways. The dressing uses Greek yogurt instead of mayo. That means you get a light, creamy coating that adds a little tang and protein without weighing the slaw down. It is just enough creaminess to hold everything together without making the cabbage soggy.
The flavor combination of sweet ripe mango, a squeeze of fresh lime, and just enough jalapeño heat hits in a way that plain coleslaw simply cannot. The jalapeño is optional but worth it. The heat cuts through the sweetness and makes the whole bowl taste more interesting. It is also genuinely fast. You can have this on the table in 15 minutes, and if you start with a bag of pre-shredded slaw mix, probably less.
Table of Contents
- Ingredients and a Note on Picking the Right Mango
- Ways to Modify this Coleslaw
- The One Step That Keeps Your Slaw from Getting Watery
- How to Make Mango Cabbage Slaw
- How to Use this Mango Coleslaw Recipe
- Storage Tips
- Recipe FAQ
- Other Salad Recipes to Try
- Mango Coleslaw (Ready in 15 Minutes, Perfect for Fish Tacos) Recipe
Ingredients and a Note on Picking the Right Mango
Here is what you need and what to pay attention to at the store:
- Cabbage: This recipe uses a combination of green and purple shredded cabbage. Purple adds color and a slightly peppery crunch. You can shred your own or grab a 12 to 14 ounce bag of pre-shredded coleslaw mix to save time. Both work great.
- Mango: Use one ripe but firm mango. To check for ripeness, give it a gentle squeeze near the stem. It should give just slightly, like a ripe peach, without feeling mushy. The skin should be mostly yellow to orange with some red blush. If it is rock solid and all green, give it another day or two on the counter. A mushy mango will disappear into the slaw rather than holding its shape in the bowl.
- Jalapeño: Seeds removed, thinly sliced. This is optional but I strongly encourage it. The heat from jalapeño plays really well against the sweetness of the mango. If you prefer mild, leave it out or swap in a few slices of pickled jalapeño for a more mellow heat.
- Cilantro: Fresh cilantro brings brightness and a little herbal quality that ties the whole slaw together. If you are in the cilantro-hating camp, fresh parsley works here too.
- Greek yogurt: Just one tablespoon in the dressing. It adds a light creaminess and tang without making this feel heavy. Full fat or 2% both work.
- Lime juice: Two fresh limes. Not the bottle. The fresh juice has a brightness the bottled stuff cannot replicate, and this dressing is simple enough that every ingredient counts.
Ways to Modify this Coleslaw
- Slaw Mix: Instead of just cabbage, mix in Brussels sprouts, kale, or shredded broccoli.
- Fruit: You can add bananas, pineapple or chopped apples for a touch of fruity sweetness.
- Vegetables: If you want more veggies try radish, celery, bell pepper or poblano.
- Herbs: You can swap the cilantro for other fresh herbs like fresh parsley, mint, dill, or basil.
- Nuts & Seeds: Try adding a crunchy element like toasted almonds, sunflower seeds, or pepitas.
The One Step That Keeps Your Slaw from Getting Watery
If you have ever made coleslaw and come back an hour later to find a puddle of water at the bottom of the bowl, this is why: cabbage releases moisture when it sits, especially once salt or an acidic dressing hits it. The fix is easy. Before you mix anything, toss your shredded cabbage with a small pinch of salt and let it sit for 20 to 30 minutes in a colander. Then pat it dry with a clean kitchen towel. This draws the excess moisture out of the cabbage before the dressing goes on, so your slaw stays crisp and the dressing coats rather than pools.
If you are making this slaw right before serving and eating it within an hour, you can skip this step. But if you are prepping ahead or bringing it to a cookout, this one step makes a real difference.
How to Make Mango Cabbage Slaw
Step 1: Combine Salad Ingredients: In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.
Step 2: Combine Dressing: In a mason jar or small bowl combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.
Step 3: Toss Slaw in Dressing: Gently pour the dressing over the coleslaw and toss until it is coated in the dressing. Add more fresh lime juice to your liking. Enjoy as a side salad, with avocado or chicken or on tacos.
How to Use this Mango Coleslaw Recipe
- add this slaw on top of tacos like these Blackened Fish Tacos, Easy Zucchini Tacos, Easy Ground Pork Tacos , shrimp tacos or these Easy Cod Fish Tacos
- rice bowls are a great way to use slaw alongside pico de gallo, carne asada and pickled red onions
- if you grilled meat or seafood this slaw is a great addition. Some favorites are this Hawaiian Grilled Salmon, Margarita Grilled Chicken, Grilled Huli Huli Chicken, Mediterranean Grilled Shrimp Skewers or this Easy Grilled Flank Steak with Chimichurri Sauce
Storage Tips
This slaw is best eaten within the first 24 hours when the cabbage is at its crispest. It will keep in an airtight container in the fridge for up to 5 days but will soften as it sits. If you are making it ahead, store the dressing separately and toss just before serving. That keeps everything crisp until you are ready to eat.
Recipe FAQ
Salt the shredded cabbage before mixing and let it sit for 20 to 30 minutes, then drain and pat dry. This pulls out excess moisture before the dressing goes on and keeps your slaw crisp rather than soupy.
Yes. You can use all olive oil for a fully oil-based dressing, or swap the Greek yogurt for a small spoonful of mayo. The yogurt version is tangier and lighter. Mayo will give you a slightly richer, more traditional coleslaw flavor.
Yes. You can prep all the ingredients a day ahead and store them separately. Mix the slaw and dressing together up to a few hours before serving for the best texture. If you dress it the night before, it will still taste great but the cabbage will be softer.
Fresh is strongly preferred here because frozen mango thaws soft and releases a lot of water. If fresh is not available, thaw frozen mango completely, pat it very dry, and dice it small.
Other Salad Recipes to Try
Salads
Summer Orzo Pasta Salad
Salads
Greek Chickpea Salad
Vegetarian
Mediterranean Chickpea Salad
Mediterranean
Easy Lebanese Salad
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Mango Coleslaw (Ready in 15 Minutes, Perfect for Fish Tacos)
Ingredients
For the coleslaw:
- 4 cups of shredded cabbage {or a 12 to 14 ounce bag of pre-shredded cabbage or coleslaw mix}
- 1 mango, thinly sliced {seed removed}
- 1 jalapeño, seeds removed, sliced
- 3 Tablespoons fresh cilantro, chopped
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Greek Yogurt
- 2 limes, juiced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Optional: spice of your choice: cumin, allspice or chili powder
Instructions
- In a large mixing bowl combine the cabbage, mango, cilantro and jalapeño and toss until combined.
- In a mason jar or salad dressing container combine the olive oil, Greek yogurt, lime juice, salt and pepper and shake or stir well.
- Gently pour the dressing over the coleslaw and toss until it is coated in the dressing.
- Enjoy as a side salad, with avocado or chicken or on tacos.
Notes
- This coleslaw is best when eating within 24 hours but can be kept up to 5 days in an airtight container. As the slaw sits in the fridge it does become a bit softer.
- You can just use mayo or just Greek yogurt. If you use Greek yogurt it will have a tangier flavor but more protein but mayo will be a subtle flavor.
- Feel free to add additional vegetables. I think adding spiralized vegetables could be fun: for example cucumber or zucchini.
- If you salt the cabbage first it will help with excess water! Toss it with a little salt, let it sit for 20-30 minutes, then drain and pat dry before adding the dressing.
- Yes! You can just use mayo or just Greek yogurt. If you use Greek yogurt it will have a tangier flavor but more protein but mayo will be a subtle flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!
I am so glad!