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Mango Slaw

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Mango Slaw: It's a side dish that's perfect for Summer!

It’s a well known fact that nothing complements a nice plate of pulled pork like a healthy serving of coleslaw! Well, at least that’s the way it is around the Whitaker household. Now Ally will debate me on if we should go with creamy coleslaw, which is my favorite, or her choice of a mustard based slaw. Everyone seems to have a favorite.

Summer is in full swing and that means another version of coleslaw may be an option. With the higher temps during the day Ally and I seem to lean towards shorter barbecue smoking sessions and quicker grilling times. Especially when I’m just cooking for two, the heat becomes a factor on the pleasure scale.

This means we lean towards items such as seafood and chicken instead of always cooking pork or beef. That’s where a new version of coleslaw may be a nice addition to your recipe collection. Here’s a nice version of a coleslaw with an Asian feel and the taste of Mango as well.

Mango Slaw

The good news is, and I’ve said this before, is that you can change things up for your own taste buds. Ally suggested using Mandarin oranges as if you didn't have a mango. She was right, the little slices of citrus flavor really added a nice twist the second time we made this side dish. There is one secret, try to make this ahead of time and allow it to chill covered for a bit so the flavor can really enhance.


  • 1 mango, peeled, pitted and sliced
  • 3 cup sliced cabbage
  • 1 cup shredded red cabbage
  • 1/3 cup Red bell pepper thin sliced
  • 1/3 cup Green bell pepper thin sliced
  • 1/3 cup Red onion, thin sliced
  • 1-2 tablespoons lime juice – more per your taste
  • 2-1/2 tablespoons Rice wine vinegar
  • 1-1/2 tablespoons sesame oil
  • Several dashes of ground ginger
  • Drizzle of honey
  • Dash of salt
  • 1 tablespoon fresh cilantro
  • 1 tablespoon fresh parsley
  • Toasted almonds or sunflower seeds
  • Dash of sweetener or sugar - optional


Toss everything in a bowl besides the cilantro and parsley and nuts. Cover and chill for at least thirty minutes. Toss with cilantro and parsley before serving. Add a dash or two of sweetener for added flavor.

Additional Tips:

This recipe really pops with flavor if you allow it to rest for 30 minutes, an hour and even overnight. If leaving overnight to rest consider not adding the mangos, parsley, sunflower seeds or almonds until about 30 minutes before serving.

- Originally published in Kick Stand Up Magazine

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.