Mango peanut slaw recipe

Name: Mango peanut slaw
Yield: Serves 4 as a side
Ingredients: 2 firm mangoes, peeled; 1 large carrot, scrubbed and julienned; 50g spring onions, thinly sliced; ¼ red cabbage, finely shredded; 1 red chilli, deseeded if you like, finely chopped; 15g fresh coriander, leaves picked; 40g roasted salted peanuts, roughly chopped; 1 lime, ½ juiced, ½ cut into wedges; 1½ tbsp sweet chilli sauce; 1½ tbsp reduced-salt soy sauce; 4½ tbsp crunchy peanut butter

This mango and peanut slaw is big on tropical fruit flavours and interesting textures. Top with a homemade lime and sweet chilli dressing and you have a stunning side for barbecues or alfresco eating.

See method

Serves 4 as a side
Takes 25 mins
267 calories / serving

Shop your ingredients

Tesco Perfectly Ripe Mango
Aldi Price Match
2 firm mangoes, peeled
£0.94
£0.94/each
Tesco Carrots Loose
Aldi Price Match
1 large carrot, scrubbed and julienned
£0.11
£0.69/kg
Tesco Bunched Spring Onions 100G
50g spring onions, thinly sliced
£0.69
£6.90/kg
Tesco Red Cabbage Each
Aldi Price Match
¼ red cabbage, finely shredded
£0.89
£0.89/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded if you like, finely chopped
£0.51
£8.50/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander, leaves picked
£0.50
£16.67/kg
Stockwell & Co Roasted & Salted Peanuts 200G
Aldi Price Match
40g roasted salted peanuts, roughly chopped
£0.59
£2.95/kg
Tesco Limes Each
Aldi Price Match
1 lime, ½ juiced, ½ cut into wedges
£0.23
£0.23/each
Encona Thai Sweet Chilli Sauce 220Ml
£1.20 Clubcard Price
(£5.45/litre)
Offer valid for delivery from 29/09/2026 until 26/10/2026
1½ tbsp sweet chilli sauce
£1.70
£7.73/litre
Tesco Reduced Salt Soy Sauce 150Ml
1½ tbsp reduced-salt soy sauce
£0.55
£3.67/litre
Stockwell & Co Crunchy Peanut Butter 340G
Everyday Low Price
4½ tbsp crunchy peanut butter
£0.90
£2.65/kg

Method

Put all the dressing ingredients (besides the lime wedges) in a bowl with 3 tbsp boiling water and stir well to combine. Set aside.
Slice the bottom from each mango to give a firm base, then cut thin slices from a cheek until you reach the stone; repeat with each side. Cut the slices lengthways into 2mm strips, then add to a serving bowl with the carrot, spring onions, cabbage, chilli and most of the coriander. Toss to mix.
Add the peanut dressing to the slaw and toss to coat. Scatter over the peanuts and remaining coriander leaves. Serve with the lime wedges for squeezing over.