Best 13 Coleslaw With Mango Recipes

MANGO SLAW

Steps:

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

EASY MANGO SLAW

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!

COLESLAW WITH MANGO

Steps:

• Shred whole cabbage fine.
• Scrape carrot and shred fine.
• Chop onion and pepper fine.
• Peel mango and dice fine.
• Combine onion, pepper, mango, yogurt, caraway seeds, vinegar and mustard; stir well.
• Stir in cabbage and carrot; season with salt and pepper.

COCONUT-MANGO SLAW

Steps:

• Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.

CARIBBEAN BURGERS WITH MANGO SLAW

Steps:

• For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve.
• Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish.
• For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter.
• Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat.
• To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side.

MANGO CILANTRO SLAW

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.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
• Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
• Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.

LIME AND MANGO COLESLAW

Steps:

• In small bowl, mix yogurt, sugar, vinegar and cumin.
• In 2-quart serving bowl, place coleslaw blend. Top with mango; spoon yogurt mixture over mango. Serve immediately, or cover tightly and refrigerate up to 8 hours. Before serving, toss salad lightly to mix.

TROPICAL MANGO COLESLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, lemon juice and honey until blended. Add to cabbage mixture; mix lightly.
• Sprinkle with nuts.

CARIBBEAN COLESLAW WITH ORANGE MANGO DRESSING

Steps:

• In a large bowl mix together the cabbage, 1 1/2 large mangoes, red bell pepper, green onions and cilantro.
• Gently toss to combine.
• In a blender or food processor combine the puree the ingredients for the orange mango dressing.
• Pour the dressing over the vegetables and toss to coat.

PEANUT-MANGO COLESLAW

Steps:

• Mix mayo and dressing in large bowl until blended.
• Add all remaining ingredients except nuts; mix lightly.
• Refrigerate 1 hour. Top with nuts.

BROILED THAI CHICKEN WITH MANGO COLESLAW

Steps:

• Preheat broiler to LOW.
• Pound chicken with your fists to flatten slightly.
• Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
• In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
• In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
• Add honey-lime mixture and mango to cabbage and toss getnly to mix.
• Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
• Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.

SPICY MANGO CITRUS SLAW

Steps:

• Combine the mooli, white cabbage, red pepper and mango in a large bowl. Add the sliced chilli and scatter with the chopped coriander.
• Pour the lime juice over and toss well so that all the vegetables are coated.