Mangos add nutrition and golden sweetness to this tart and crunchy mango coleslaw.

Summer means carefree fun, eating outside and grilling your meals. From sausages and ribs to burgers and brisket.
I love a good coleslaw and serve it with our pulled pork sandwiches or brisket sandwiches. This year I decided to add some juicy mangos to the mix. It added just the right sweetness to the tangy salad and quickly became one of my family’s favorite summer sides!
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Ingredients needed
- Cabbage: You can’t have coleslaw without cabbage! You can use only green cabbage or mix in some purple for color. You can also use pre-shredded cabbage mixes to make prep work easier.
- Mango: You can use any mango, but in this recipe I used the smaller ataulfo variety. If using the larger varieties, start with half a mango, taste the slaw and see if you want to add more or not.
- Cider vinegar: My go-to vinegar to use in slaws is apple cider vinegar. I think it gives the best fruity-tangy flavor to any coleslaw. Another great option is sherry or champagne vinegar.
- Mayonnaise: Mayo gives your dressing creamy goodness. Choose a good quality mayo for best flavor.
- Extra virgin olive oil: To thin out the dressing but still give it body, I whisk in extra virgin olive oil. I also love the peppery tones it gives the dressing.
- Dijon mustard: This gives your slaw a little different tang and heat.
- Honey: To balance the acidity of the vinegar, I like to add honey. Some people use regular sugar, but I’m a honey fan.
- Salt and pepper
Step by step directions
- Make the dressing. In your serving dish, whisk together the cider vinegar, mayonnaise, olive oil, mustard, honey, salt and pepper until creamy and smooth.
- Add cabbage. Place shredded cabbage in your serving bowl and toss until thoroughly combined.
- Add mango. Gently mix in mango and chill until ready to serve.
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Expert tips and recipe FAQs
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. You can also prepare the salad 24 hours before serving it. Just mix the mango in right before serving.


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Mango Coleslaw
Ingredients
- ¼ cup cider vinegar
- 6 tablespoon mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 12 oz green cabbage shredded
- 1 Ataulfo mango skinned, seeded and cut into thin strips
Instructions
- In a blender combine cider vinegar, mayonnaise, olive oil, mustard, honey, salt and pepper until creamy and smooth.
- Place shredded cabbage in your serving bowl.
- Pour dressing over the cabbage and toss until thoroughly combined.
- Gently mix in mango.
- Chill until ready to serve.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!









Love your coleslaw recipe especially since I have never used mango in slaw before! I have shopped on line for over 10 years here in Australia. But I have all my supermarket requirements delivered home and carried into my kitchen. Have never had an ‘off’ product [they do want you to return!], there are a huge number of on line specials and, as long as the bill is over about $100 there is absolutely no cost. Oh, I can buy all my alcohol wants at the same time at huge discounts and any office, gardening etc supplies as well. A… Read more »
What a fantastic service! Wish we had something like that where I live – it would be great for my elderly parents to enjoy. I love that the fee is waived after 3 visits – who wouldn’t want to use it? Oh and the substitutions?! Amazing.
Your coleslaw looks great and I appreciate no sugar. I’m not a fan of coleslaw, mainly because it’s often too sugary.