Best 6 Mango Cilantro Slaw Recipes

Attention, culinary enthusiasts! Are you looking for a vibrant and refreshing dish to tantalize your taste buds? Get ready to embark on a flavor adventure with our curated collection of the best mango cilantro slaw recipes. This delectable side dish, characterized by its crisp textures, zesty flavors, and vibrant colors, is perfect for any occasion. Whether you're planning a backyard barbecue, a potluck gathering, or simply seeking a healthy and satisfying meal, our carefully selected recipes will guide you in creating a dish that will impress and delight your palate. Dive into the world of culinary creativity and discover the art of combining sweet, tangy, and spicy elements to create a harmonious symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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

JICAMA-MANGO SLAW

Jicama-Mango Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield Yield:

Number Of Ingredients 0

Ingredients

Steps:

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
See all 50 Simple Salads

SHRIMP TACOS WITH MANGO SLAW

Shrimp Tacos With Mango Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
2 limes (1 juiced, 1 cut into wedges)
1/2 teaspoon sugar
3/4 cup fresh cilantro
3/4 pound medium shrimp, peeled, deveined and halved crosswise
1 14-ounce package coleslaw mix
1 mango, peeled and sliced into thin strips
1/2 small red onion, thinly sliced
Kosher salt
2 teaspoons vegetable oil
12 hard taco shells

Steps:

Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams

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.

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 WITH ROASTED GARLIC LIME DRESSING

Mango Slaw with Roasted Garlic Lime Dressing image

A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger from Elizabeth Stark of Brooklyn Supper.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

8 large cloves garlic, minced
1 tablespoon olive oil
1 pinch sea salt
¼ cup freshly squeezed lime juice
1 teaspoon grated ginger
1 teaspoon honey
½ teaspoon sea salt
¼ cup olive oil
1 small head Savoy cabbage, cored and cut into thin ribbons
2 medium (blank)s red bell peppers - cored, seeded, and thinly sliced
2 small red or green hot chilies - stemmed, seeded, thinly sliced
2 small mangoes, peeled and sliced into thin strips
½ cup chopped cilantro
1 sheet Reynolds Wrap® Aluminum Foil

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.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 181.2 mg, Sugar 10.1 g

Tips:

Use ripe mangoes for the best flavor. If your mangoes are not ripe, place them in a paper bag with an apple for a few days. The apple will release ethylene gas, which will help to ripen the mangoes.
You can use any type of cabbage for this slaw, but green cabbage or red cabbage are the most common.
If you don't have cilantro, you can substitute another herb, such as parsley or mint.
To make a vegan version of this slaw, omit the fish sauce and use a plant-based vinegar instead of rice vinegar.
This slaw is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Mango cilantro slaw is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. Whether you are looking for a healthy and refreshing side dish or a flavorful addition to your next taco night, this mango cilantro slaw is sure to please.