Ohhh yes — Mango Tango Slaw is that zesty, juicy little number that turns any plate into a party 
It’s sweet, crunchy, citrusy, and just the right amount of wild.
Mango Tango Slaw
A bright, tropical slaw that dances with sweet mango, zippy lime, crisp veggies, and a cheeky chili kick. Perfect for tacos, BBQs, or eating straight from the bowl.
Ingredients (serves 4):
- 2 cups shredded cabbage (green, red, or both)
- 1 ripe mango, peeled and julienned or diced
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced (or sub scallions for a milder bite)
- 1 small carrot, shredded
- Handful chopped cilantro or mint
- Optional: sliced jalapeño or red chili for heat
- Optional: toasted pepitas or crushed peanuts for crunch
Dressing:
- Juice of 1 lime
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey or maple syrup
- 1–2 tsp chili sauce (like sriracha) or a pinch of chili flakes
- 2 tbsp olive oil or neutral oil
- Salt & pepper to taste
Instructions:
- Mix the Slaw:
In a large bowl, toss cabbage, mango, pepper, onion, carrot, and herbs. Add jalapeño/chili if using. - Shake the Dressing:
In a jar or small bowl, whisk or shake together all dressing ingredients until emulsified. - Tango Time:
Pour dressing over slaw. Toss everything well. Let it sit for 10–15 minutes to soak up the flavor. - Serve It Up:
Top with seeds or nuts if desired. Serve chilled or room temp — amazing with tacos, grilled shrimp, burgers, or just a fork.
Caption Idea:
“Sweet. Tangy. Just a little spicy. This Mango Tango Slaw doesn’t just sit on the side — it dances on the plate. 
”
: Vibrant top-down shot with all the rainbow colors popping, lime wedge on the side, and flecks of chili and cilantro for flair.
Want a creamy version with yogurt or mayo? Or need to pair it with a taco recipe next?
