Mango Chow

  • serves 0

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.

509 Ratings
Directions for: Mango Chow


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

½ lime


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.

See more: Caribbean, Fruit, Snack, Vegetarian, Healthy, Lunch, Side

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