Mango Slaw (Atsarang Mangga)

Prep 20 min
Total 20 min
Makes 2 cups



1/3 cup
apple-cider vinegar or cane vinegar
1 tbsp
1/2 tsp
cayenne pepper, (optional)
1 1/2 cups
thinly sliced firm (not overly ripe) mango, (about 1)
small shallot
1/2 cup
thinly sliced red bell pepper
garlic clove, sliced
1/4 cup
peeled and thinly sliced carrot


1. Combine vinegar with sugar, ginger juice, salt and cayenne in a small saucepan over medium-high. Cook, stirring often, until sugar is dissolved, about 1 min. Let cool slightly.

2. Pack a 2-cup jar with mango, shallot, pepper, garlic and car- rot. Pour vinegar mixture into jar. Top with enough water to completely submerge mango and veggies. Let cool to room temperature, then cover with lid and refrigerate at least 1 day before serving. It will keep well up to 5 days.

Kitchen Tip:
To make ginger juice, grate 1 1⁄2 tbsp ginger, then squeeze out juice over a fine-mesh sieve.

Did you know?
You can also swap out mango for grated green papaya.


Calories 48, Carbohydrates 12 g, Fibre 1 g, Sodium 107 mg.
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