Mango Slaw (Atsarang Mangga)



20 min


20 min


2 cups

Mango Slaw (Atsarang Mangga)

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

In the Philippines, this dish is usually made with grated green papaya. We've decided to go with mango, as it is a little easier to find.


  • 1/3 cup apple-cider vinegar or cane vinegar
  • 1/4 cup granulated sugar
  • 1 tbsp ginger juice
  • 1/2 tsp salt
  • pinch cayenne pepper , (optional)
  • 1 1/2 cups thinly sliced firm (not overly ripe) mango , (about 1)
  • 1 small shallot
  • 1/2 cup thinly sliced red bell pepper
  • 1 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.

Nutrition (per ¼ cup)

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

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.