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12 servings, 1/2 cup each
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Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Substitute 3 cups shredded green cabbage and 2 cups shredded red cabbage for the packaged coleslaw blend.
Squeeze juice from 1 fresh lime over coleslaw just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was very tasty. The contrast of flavors between the coleslaw and the mango was nice. I used sunflower seeds instead of peanuts and it tasted great. It seems to taste even better the longer it sits.