Step

• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

  00:15

  500 ˚F / 260 ˚C

• Step 2

  Remove the pit and skin from the mangoes in two pieces each. Coat with a light layer of the Leinenkugel's Summer Shandy rub.

  Ingredients

  • 2  Mangoes

  • 1 Teaspoon Traeger Leinenkugel's Summer Shandy Rub

• Step 3

  Place mangoes on the grill and cook for 5 minutes. Flip and cook for an additional 5 minutes. Remove from grill and slice into thin strips.

  00:10

  500 ˚F / 260 ˚C

• Step 4

  Place sliced mangoes in a medium bowl with cabbage and cilantro. Toss to combine. For the dressing: In a small bowl combine olive oil, fish sauce, lime juice, brown sugar, and lime zest. Pour over slaw and toss to coat.

  Ingredients

  • 1/2 Head shredded red cabbage

  • 1/2 Head shredded green cabbage

  • 2 Tablespoon extra-virgin olive oil

  • 1 Tablespoon fish sauce

  • 3 Tablespoon lime juice

  • 1 Tablespoon brown sugar

  • 1 Whole lime zest

  • 1/2 Cup cilantro, chopped

• Step 5

  Transfer slaw to serving bowl and garnish with additional chopped cilantro if desired. Enjoy!

  Ingredients

  • As Needed cilantro, chopped