Mango chow
Mango chow is a spicy, tangy mango salad that is a popular snack across Trinidad and Tobago. It’s made with green, unripe mangoes that are sour and refreshing, and have a firmer texture than ripe mangoes.
Marie Mitchell says: 'I love how those from Trinidad and Tobago consider chow a snack. It's delicious, but fiery as it is with Scotch bonnet, it is definitely not for the faint-hearted. Many Caribbeans are exposed to chilli pepper from a young age, and, personally, I love it. If you’re not great with chilli, though, feel free to include less or none. I proudly sniff as I devour this.'
Ingredients
Metric
Imperial
- 6 garlic cloves
- 2 banana shallots, halved
- 1 Scotch bonnet chilli, or 2 (to taste), deseeded
- 2 green mangoes, peeled, stoned
- 10g of fresh coriander, leaves picked
- 1/2 tsp fine sea salt, plus extra to taste
- 1/4 tsp ground black pepper, plus extra to taste
- 40ml of lemon juice, or lime juice (about 1 lemon or lime)
- 1 tsp white wine vinegar
Method
Thinly slice the garlic cloves, shallots, Scotch bonnets and mangoes, and roughly chop or tear the coriander
- 6 garlic cloves
- 2 banana shallots, halved
- 1 Scotch bonnet chilli, or 2 (to taste), deseeded
- 2 green mangoes, peeled, stoned
- 10g of fresh coriander, leaves picked
Place these and all the remaining ingredients in a bowl and mix well with a spoon. Taste and adjust the salt and pepper, and citrus juice to your preference
- 1/2 tsp fine sea salt, plus extra to taste
- 1/4 tsp ground black pepper, plus extra to taste
- 40ml of lemon juice, or lime juice (about 1 lemon or lime)
- 1 tsp white wine vinegar
You can serve the chow immediately, but it’s best left to rest in the fridge for at least 1 hour first for the flavours to develop
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