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Island Mango Slaw

Name: Island Mango Slaw
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
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

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Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

12 servings

Updated: Aug. 11, 2023

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

Island Mango Slaw Recipe photo by Taste of Home

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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

Directions

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.

Mango Slaw Tips

How do you cut a mango?

It’s easy to peel a mango without a slicer if you know the correct technique! Start by holding the mango upright and slicing off the two sides, avoiding the large pit in the center. Score the flesh of each half in a crisscross pattern without cutting through the skin. Finally, push the skin-side out and use a knife or spoon to separate the mango cubes from the skin.

How do you serve mango slaw?

Mango slaw adds a tropical flair to any number of dishes. Add it as a topping for fish tacos and rice bowls, or serve it alongside rich coconut curries, noodle dishes or other tropical recipes. It’s a fantastic side dish for lightening up rich grilled meats or roasted vegetables. Plus, there are a ton of mango health benefits, making this slaw a great addition to any meal.

How long does mango slaw last in the fridge?

Mango slaw lasts about 3 days in the refrigerator. Store it in an airtight container and drain out any excess liquid before serving.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

3/4 cup: 66 calories, 1g fat (1g saturated fat), 3mg cholesterol, 188mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.