Easy Mango Slaw Recipes

ISLAND MANGO SLAW

Island Mango Slaw image

The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)
2 medium carrots, cut into thin 2-inch strips
1 small sweet yellow pepper, cut into thin 2-inch strips
1 small sweet red pepper, cut into thin 2-inch strips
1 small red onion, halved and thinly sliced
1/2 medium mango, peeled, cut into thin 2-inch strips
1/2 jalapeno pepper, seeded and finely chopped
DRESSING:
1/2 cup plain Greek yogurt
1/4 cup thawed orange juice concentrate
4 teaspoons lime juice
1/2 teaspoon olive oil
1/2 medium mango, peeled and coarsely chopped
2 teaspoons minced fresh gingerroot
1 teaspoon kosher salt
1/2 jalapeno pepper, seeded and coarsely chopped
1/4 teaspoon pepper

Steps:

In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.

Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MANGO SLAW

Mango Slaw image

There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

Provided by Millie Peartree

Categories salads and dressings, slaws, side dish

Time 5m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 (8-ounce) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon honey or agave syrup
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
Refrigerate for at least 1 hour. Serve cold.

MANGO CILANTRO SLAW

Mango Cilantro Slaw image

This is different twist on cabbage slaw. It's very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.

Provided by Randy Warner

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons white wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons mayonnaise
½ teaspoon celery seed
½ teaspoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
1 (10 ounce) package finely shredded cabbage
1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces
⅓ cup chopped cilantro
3 green onions, chopped

Steps:

Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 16.9 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 337.6 mg, Sugar 14.8 g

EASY MANGO SLAW

Easy Mango Slaw image

This easy mango slaw is the perfect accompanient to fish tacos, fish sandwiches and more! Make this homemade slaw recipe with just a few simple ingredients.

Provided by Tracy

Categories Salad Side Dish Topping

Number Of Ingredients 6

Ingredients

1 bag bag pre-shredded coleslaw (you also also cut cabbage )
½ mango - diced
¼ cup sugar
¼ cup olive oil
¼ cup red wine vinegar
¼ cup mayo (I use low-fat or fat free)

Steps:

Put the slaw in a medium mixing bowl
Add in the sugar, olive oil, vinegar, and mayo to the bowl with the slaw and mix well
Add in the diced mango
Gently stir
Cover and chill until ready for use
Enjoy!

HONEY GARLIC CHILE BURGERS WITH MANGO SLAW

Honey Garlic Chile Burgers with Mango Slaw image

My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 pound ground chicken
2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon chile-garlic paste, such as sambal
1 teaspoon freshly grated garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon avocado oil
2 tablespoons lime juice
2 tablespoons avocado oil or vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 small head napa cabbage, very thinly shredded
1/4 cup very thinly sliced red bell pepper
1/4 cup very thinly sliced mango
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
1 tablespoon thinly sliced scallions, white parts only
2 tablespoons mayonnaise
1 tablespoon chile garlic paste, such as sambal
1/2 teaspoon honey
4 potato rolls, for serving

Steps:

For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.

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