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!

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Caribbean Mango Slaw


  • Author: Robyn
Scale

Ingredients

  • 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

Instructions

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!}


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Caribbean Mango Slaw | Photo & Recipe by Michelle Lara