2 unripe or half-ripe mangoes, peeled and sliced (see tips)
¼ cup finely chopped chadon beni
¼ cup finely chopped cilantro
1/4 to 1/2 Scotch bonnet or other finely chopped hot pepper (preferably red, for colour)
2 tsp coarse kosher or sea salt
1. Place mangoes in a serving bowl. Add some of each of the remaining ingredients and toss well.
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.
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.
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.