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Mango Chow
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2
large unripe, firm, green-skinned mangoes, peeled and sliced lengthways into thick strips
Jump
Juice of 2 limes
Jump
1 tsp
salt
Jump
4
small garlic cloves, minced
Jump
½
of one red Scotch bonnet pepper, seeded and minced
Jump
¼ c
culantro or cilantro, roughly chopped
Jump

Highly adaptable and easily made, chow is a vibrant little snack that Trinidad and Tobago locals insist should be “made to your taste.” Adding less heat or amping up the aromatics is all a-okay. During the summer months, firm, almost-ripe stone fruit could be used in place of mango.

Directions

  1. Place the mangoes in a medium bowl. Add the lime juice, salt, garlic, Scotch bonnet pepper, and culantro. Toss to combine using a fork. Serve immediately.

Brigid Washington

Brigid Washington is a food writer and author of the cookbook: Coconut. Ginger. Shrimp. Rum: Caribbean Flavors For Every Season. She lives in Raleigh, North Carolina.