Mango season is officially here in South Florida and while I don’t have a mango tree I have plenty of friends that do, and lucky for me they are happy to share their harvest.

It’s been a sweltering summer and the thought of cooking a huge meal is exhausting. We’ve been grilling mostly but need a few new side dishes to add to our rotation. Guacamole is usually our go-to when we’re eating tacos, but last week there were no ripe avocados in sight {can you imagine?!}. I always enjoy the fresh cabbage slaw that our local taco truck adds so figured I can create something with mangoes in it.

After a few searches online I saw that mango slaw was actually a real thing and I got to improvising and developed the recipe for this easy-to-make yet versatile dish. Seriously we’ve been making this so much it’s now a staple in our house!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caribbean Mango Slaw

  • Author: Robyn


  • 1/2 a red cabbage
  • 23 ripe mangoes {diced or thinly sliced}
  • 1 cup of chopped cilantro
  • juice of 1 lime
  • juice of 1 grapefruit
  • juice + zest of 1 navel or blood orange
  • 1 jalapeno sliced {add more seeds if you want some extra heat}
  • 1/4 cup of white wine vinegar
  • salt + pepper to taste
  • a few dashes of garlic powder


Wash and then grate the red cabbage, place in a large bowl. Add the rest of the ingredients and make sure to taste make salt + pepper adjustments as needed. Refrigerate for at least 30 minutes so the flavors can develop. This slaw is great on tacos or as a side {or even on it's own as a quick snack!}


Caribbean Mango Slaw | Photo & Recipe by Michelle Lara


Mango Cobbler on the Grill

Redneck Tacos