There’s something magical that happens when sweet, spicy, tangy, and creamy flavors all come together in one bite—and this Mango Jalapeño Slaw delivers exactly that. It’s a colorful, flavor-packed side that elevates everything from grilled meats to fish tacos, and it’s just as good by the forkful straight from the bowl.

Whether you’re hosting a summer cookout, topping off some crispy carnitas, or just looking for a fresh twist on your usual coleslaw, this recipe is one you’ll want in your rotation. Below, you’ll find the full recipe, tips for prepping mango and jalapeños like a pro, and a handful of ideas for how to serve it.

Why You’ll Love This Mango Jalapeño Slaw

This slaw brings together the cool crunch of cabbage with the tropical sweetness of ripe mango, the mild heat of jalapeños, and a creamy, zippy dressing with cilantro, lime, and garlic. The combination is refreshing but bold—perfect for warm weather meals and anything that comes off the grill.

Plus, it comes together quickly and can be made in advance, making it ideal for summer gatherings, weeknight dinners, or meal prep.

Ingredients

Here’s everything you’ll need:

• 1/2 cup diced mango

• 2 large jalapeños, seeded and chopped

• 2 tablespoons white wine vinegar

• 2 tablespoons sugar

• 1 tablespoon water

• 1 small shallot, minced

• 1 cup mayonnaise (we recommend our homemade mayonnaise recipe!)

• 1/2 cup chopped cilantro

• 2 garlic cloves, finely chopped

• 1 tablespoon fresh lime juice

• Salt and freshly ground pepper, to taste

• 7 cups shredded coleslaw mix (a combination of green cabbage, red cabbage, and carrots)

Step-by-Step Instructions

Make the Dressing

In a small bowl or jar, whisk together the white wine vinegar, sugar, and water until the sugar is mostly dissolved. Add the minced shallot, garlic, lime juice, and mayonnaise. Stir until well combined. Season with salt and pepper to taste.

Let this dressing sit for about 10 minutes so the flavors meld. The acidity from the vinegar and lime helps mellow the shallot and garlic, giving the dressing a nice bite without it overpowering the slaw.

Prep the Mango and Jalapeños

Before mixing everything together, it’s important to prep your fresh ingredients properly. Here’s how:

How to Dice a Mango:

Mangoes can be tricky due to their large, flat pit. Here’s a simple method:

1. Stand the mango on end and slice off the “cheeks” along either side of the pit.

2. Score the flesh of each cheek in a grid pattern, being careful not to cut through the skin.

3. Invert the skin, pushing the mango cubes outward.

4. Slice off the cubes with a paring knife.

You want small, uniform pieces for the slaw—aim for a dice that’s about 1/4 inch.

How to De-seed a Jalapeño:

1. Slice the jalapeño in half lengthwise.

2. Use a spoon or the tip of a knife to scrape out the seeds and white ribs, which carry most of the heat.

3. Chop the flesh finely. You can leave a few seeds in if you like more spice.

Tip: Always wash your hands after handling jalapeños—or better yet, wear gloves to avoid any accidental eye rubbing incidents!

Assemble the Slaw

In a large bowl, combine the coleslaw mix, diced mango, chopped jalapeños, and chopped cilantro. Pour the dressing over the top and toss until everything is well coated.

Let the slaw chill in the fridge for at least 20–30 minutes before serving. This allows the flavors to develop and the cabbage to soften slightly while staying crisp.

Serving Suggestions

This mango jalapeño slaw is incredibly versatile. Here are some delicious ways to serve it:

Fish Tacos or Shrimp Tacos

The sweet-spicy combo pairs beautifully with grilled or fried seafood. Use it as a taco topping with some avocado and a squeeze of lime. Try it with our zesty Shrimp Tacos.

Pulled Pork or BBQ Sandwiches

Pile it high on a brioche bun with pulled pork, brisket, or grilled chicken for a juicy, crunchy contrast.

Grilled Meats and Seafood

Serve it as a side dish with grilled salmon, jerk chicken, carne asada, or anything with smoky or charred flavors.

Veggie Bowls or Wraps

Add it to grain bowls, burritos, or lettuce wraps for a punch of texture and flavor. It also works great in a wrap with black beans and avocado.

Variations and Customizations

• Make it lighter: Swap out half the mayo for Greek yogurt for a tangier, lower-calorie option.

• Add crunch: Toss in some toasted pepitas or slivered almonds just before serving.

• Fruit swaps: Try using pineapple or papaya instead of mango for a different tropical vibe.

• Extra heat: Add a pinch of cayenne or some finely chopped serrano peppers if you like it hotter.

• Make it vegan: Use vegan mayo and skip the sugar (or replace it with maple syrup or agave).

Final Thoughts

This mango jalapeño slaw strikes a perfect balance—bright, creamy, spicy, and sweet. It’s a fresh and flavorful dish that goes beyond your average coleslaw and brings something truly special to the table.

Whether you’re hosting friends, cooking outdoors, or just jazzing up your weekday lunch, this slaw is sure to earn a spot in your regular recipe lineup.

Have leftovers? It keeps well in the fridge for up to 3 days—if you don’t eat it all first.