The dressing is slightly sweet- sweetened only with mango nectar and combined with rice vinegar and a small amount of oil. The fresh mango lends more sweetness to the slaw. If it were up to me though, I’d double the mango and make it full o’ mangos. If you’re a mango fanatic, you may consider doing that.
Mangos are a funny fruit though. Like many fruits, they must be ripe in order to really be effectively wonderful- they should give slightly to a gentle squeeze and have a sweet scent to them near the stem. I always buy mangos a couple of days ahead of when I need to use them in a recipe and let them sit on the counter to fully ripen. And it’s really helpful if you have some knowledge about how to properly cut a mango. Cookin’ Canuck wrote up a great tutorial on how to cut a mango- so check that out! We totally enjoyed our mango slaw on its own. But we also enjoyed it as a condiment on these Balsamic- Mango Marinated Chicken Sandwiches with Avocado and Mango Slaw. The chicken recipe was featured in my last post. All of it put together in a sandwich with a little smear of mayo was pretty darn amazing. And good news all around for everyone on this slaw recipe: It happens to be dairy-free and gluten-free, and I’ve included nutritional information and Weight Watcher’s Points in the recipe below! Happy Memorial Day weekend! May your weather be warm and may you get a chance to bust out those grills! If you like this slaw, then you might also like this Copycat Chick-fil-A Cole Slaw and my Cilantro Slaw too.
