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Mango Chow

Mango Chow

This is probably the all-time favorite snack on Receta. It’s quick to make, requires only five ingredients, and can be adapted to whatever fruit is in season. The recipe is meant to be only a general guideline: “Make it to your taste,” the Trinis say. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace.

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Ingredients

2
unripe or half-ripe mangoes, peeled and sliced (see tips)
¼
cup finely chopped chadon beni
¼
cup finely chopped cilantro
¼
to ½ Scotch bonnet or other finely chopped hot pepper (preferably red, for colour)
2
tsp coarse kosher or sea salt
½
lime
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Directions

Step 1

Place mangoes in a serving bowl. Add some of each of the remaining ingredients and toss well.

Step 2

Taste and adjust balance of hot/tart/salty/sweet by adding more of the ingredients as you please. Serve with toothpicks to accompany drinks.

Step 3

Tip: While an authentic Trini chow uses completely unripe fruit, we like it with just a hint of sweetness and use mangoes that are about half ripe.

Step 4

Tip: Try the same technique with cucumbers, wedges of mandarin orange (the Trinis use a similar fruit called “portugals” in season), pomme cytheres (also called golden apples) or any half-ripe crisp fruit such as pineapple, guavas, or even unripe peaches or tart green apples.

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