Mango Chow is a traditional Trinidadian snack. You can use this technique with other fruit. Makes 6 snack size servings. This is a recipe from islands.com.
My dear friend and artist Mary Simpson who I met at a residency in Skowhegan, Maine taught me how to make this dish. I make it almost every week, either with mango or with pineapple. We like the pineapple version better, though the mango one is easier. And eat it sometimes as a snack with drinks or sometimes as a dessert! It's also great to take for a picnic.
- 1 mango, ripe
- 2 garlic cloves, finely chopped (I like to grate the garlic in the microplane)
- 1⁄4 cup finely chopped cilantro
- 1 lime, juice of
- 1⁄4 scotch bonnet pepper, finely chopped (this is just an approximation, you' ll want to adjust it to your heat tolerance) (I use the small thai or Indian green or red chilli)
- salt and black pepper
Peel the mango and cut into chunks (about 1 to 1 1/2 inch cubes).
Combine the mango chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and a liberal sprinkling of salt and black pepper.
Stir to mix thoroughly. (If on the road, combine everything in a plastic container, snap on the lid and give it a really good shaking. No spoon necessary).
Taste and add more lime juice, hot pepper and/or salt to suit your taste. The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and cilantro. Set aside for 20 minutes or so to allow the flavors to develop fully.