15-Minute Spicy Mango Slaw
This Spicy Mango Slaw has quickly become a favorite around here. It pairs perfectly with fish tacos (recipe coming soon!), pulled pork or grilled chicken.
It’s such a fun departure from the usual coleslaw that overruns every summer BBQ from here to Labor Day!
When I first made this Spicy Mango Slaw, it was because we were making fish tacos and we had mangoes about to go bad in the bottom of the fruit drawer. I’m notorious for picking up mangoes at the store and then promptly forgetting them in the bottom of the fruit drawer until it’s almost too late! So I salvaged what I could from the mangoes and mixed them up with some cabbage and jalapenos. And instantly fell in love.
Do you struggle with opening mangoes?! That giant seed in the middle is hard to get around and then the skin is nearly impossible to get off! I promise there’s a great trick. Let’s talk through it.
First, slice down long-ways on mango, on either side of the seed. I usually guesstimate cutting about a half-inch from either side of the middle of the mango (when holding it up tall). Then hold one half in your hand and slice a small slit between the skin and the mango flesh along the top curve of the mango. Slip a pint glass (or other tall glass cup) into the slit and push the mango so that the flesh falls into the cup and the skin is left separated in your hand. Repeat with the other mango half.
Then slice or dice! It’s as simple as that!
Once summer hits and the BBQ or patio party season is in full swing, you’re going to need a go-to salad to prep on a moments notice to bring with you to last minute get togethers! This Spicy Mango Slaw is perfect–it’s refreshing, a slight twist from the traditional coleslaw and it comes together in just a few minutes.
- 2 cups shredded cabbage
- 2 mangoes diced (about 1 cup)
- 1/4 cup red onion sliced thinly
- 1 small jalapeno sliced
- 1 tablespoon cilantro chopped
- 2 tablespoons white vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon mayo
- 1/2 lime juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a medium bowl, combine the shredded cabbage, diced mangoes, red onion, jalapeno and cilantro.
In a small bowl, mix together the white vinegar, olive oil, mayo, lime juice, salt and pepper. Mix well, then pour over the mango-cabbage mixture. Toss to combine and let rest for at least 10 minutes and up to 2 hours. Serve!