This is the best slaw for fish tacos, or just about anything really! I love how this easy mango slaw recipe combines crisp cabbage and sweet mango with jalapeño, herbs, and a simple honey lime dressing.
It takes just 15 minutes and requires zero cooking. It’s got a great balance of sweetness, acidity, and heat, which makes it an especially great topping to serve with your main dishes.
Quick Look at the Recipe
- Prep Time: 15 minutes, Cook Time: 0 minutes
- Total Time: 15 minutes
- Method: No-cook
- Main Ingredients: Cabbage, mango, jalapeño, lime, chili lime seasoning
- Flavor Profile: Fresh, crunchy, sweet, tangy, lightly spicy
- Ideal for: Fish tacos, grilled proteins, seafood, rice bowls
Jump to:
What Type of Mango to Use
I don’t mean to make a big deal of it, but a really good mango makes a BIG difference in such a simple recipe! Some varieties are creamier and smoother, while others stay a little fibrous even when fully ripe.
For this mango slaw recipe, I use honey mangoes, also called Ataulfo mangoes. It’s the same type I recommend for my Watermelon Mango Salad and Mango Shrimp Salad. Try not to use “Tommy Atkins” mangoes because they are very fibrous.
Can I use frozen mango? Yes, but thaw it completely and pat it dry well first. I recommend frozen mango slices rather than cubes, since they’re easier to cut into strips that pair well with the sliced cabbage.
Ingredient Notes
- Cabbage: Thinly sliced, it gives the slaw its fresh, crisp crunch. I like to use only green cabbage here.
- Mango: Use a ripe but still-firm (ish) mango so you can cut it into strips or thin slices without it falling apart.
- Jalapeño, scallions, and cilantro: They all add fresh heat and fresh aromatic flavors. If you’d like, remove the seeds from the jalapenos for a milder mango slaw.
- Tajin seasoning: This is my favorite pre-made chili lime seasoning, which is basically a blend of chili peppers, salt, and dehydrated lime juice. Feel free to use your own here.
- Fresh lime juice and honey: Both the zest and juice of fresh lime are used. The honey adds extra sweetness and balance to the spicy ingredients.
Ingredient quantities can be found in the recipe card down below, as always.
Substitutions and Variations
- Cabbage: Purple cabbage, or a mix of green and purple, works well. A bagged slaw mix is an easy shortcut as well.
- Jalapeño: Leave it out for a mild version, or add more for extra heat. You can also use serrano peppers, which tend to be a spicier.
- Honey: Maple syrup is a good substitute. You don’t need much.
- Extra crunch: Thinly sliced radishes are a great addition!
How to Make Mango Slaw
- Combine. Add the cabbage, mango, jalapeño, scallions, and cilantro to a large bowl.
- Season. Zest 1 lime directly over the bowl, then add the juice of 1 or 2 limes to taste. Sprinkle in the Tajín (chili lime seasoning) and drizzle the honey, then season with salt and pepper.
- Toss and serve. Toss until everything is evenly coated, then taste and adjust the seasoning. Serve right away, or refrigerate for a few minutes to let the flavors come together.
Tips for Success
- Uniform cutting. Cut the cabbage into similar-sized thin strips for texture. The mango can be cut into strips or slices.
- Add the lime gradually. Start with one lime, toss, and taste before adding a second to adjust for how sweet the mango is.
- Taste before adding more honey. A really ripe mango may already provide a good amount of sweetness, so you may need less (or more) honey, depending on your preference.
- This slaw is best served immediately or within 20-30 minutes or so. If it sits for too long, it can get soggy.
Recipe FAQs
Mildly spicy with one jalapeño, though heat varies from pepper to pepper. Remove the seeds for less heat, use just half a jalapeño, or omit entirely.
Make sure your ingredients are patted dry before assembling, especially thawed frozen mango.
Yes, just leave it out if you’re not a fan of cilantro. You can also use Italian parsley or basil instead.
Prep Ahead and Storage
- Prep ahead: Slice the cabbage, jalapeño, and scallions up to a day ahead and refrigerate separately. For the freshest texture, cut the mango shortly before serving.
- Storage: Store leftovers in an airtight container in the fridge for 1-2 days. Best enjoyed fresh.
What to Serve with Mango Slaw
Fish or shrimp tacos: Aside from salmon tacos, they are also great on Baja Fish Tacos and these fried shrimp tacos.
More Tacos! This mango slaw is also delicious served with my Shredded Beef Tacos, Barbacoa Tacos, or Carne Asada Tacos.
Seafood: Try it with my fresh Salmon Burgers or add it to this delicious Grilled Shrimp Salad or Bang Bang Shrimp Rice Bowls.
More Slaw and Topping Recipes
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Mango Slaw (Great for Fish Tacos!)
Equipment
Ingredients
- 2 cups thinly sliced green cabbage - or a mix of green and purple cabbage
- 1 mango - ripe but slightly firm, cut into strips or slices
- 1 small jalapeño - diced and seeds removed
- 2 scallions - thinly sliced, both green and white parts
- ¼ cup fresh cilantro, chopped - loosely packed
- Juice of 1-2 limes - plus the zest
- ½ teaspoon chili lime seasoning - I use "Tajin", plus more to taste
- ½ tablespoon honey
- Salt and pepper - to taste
Instructions
- Combine slaw ingredients: In a large bowl, combine the sliced cabbage, sliced mango, jalapeño, scallions, and cilantro.
- Season: Add the zest of 1 lime, then the juice of 1 or 2 limes (to taste). Season with chili lime seasoning, honey, salt, and pepper.
- Combine: Toss until evenly combined. Taste and adjust as needed. Serve immediately, or refrigerate for 20-30 minutes to let the flavors come together. Enjoy!
Notes
- How to slice cabbage easily: Use a sharp knife, or a mandoline carefully for even slices. If making a large amount, use a food processor with the slicer attachment (and without the bottom blades).
- Best variety of mango: I really like honey mangos (aka ataulfo mango) because they are creamy and not fibrous. Another good one is Kent mango. Try not to use “Tommy Atkins” mangoes, as they can be very fibrous.
- How to pick a ripe mango: Look for a mango that feels slightly soft when pressed and smells sweet and fruity at the stem. For the best flavor, choose one that’s mostly yellow with orange or pink coloring and little to no green.
- Jalapeño: Serrano peppers or any other kind of peppers based on your preference.
- Cilantro: Parsley or basil.
- Scallions: Small-diced onions.
- Can I use frozen mango? Yes, fully thawed and patted dry well.
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