Photo © YouTube/Really Easy Cooking
Trinis love their mango chow! As a child growing up in Trinidad we loved to make and eat mango chow. Of course one can use any variety of mango but my preference was for half-ripe rose mangoes. Just add some salt and that yellow market pepper (burns like hell/scotch bonnet) and a touch of Chandon benni leaf for flavor. We also used that tiny pepper we called "bird pepper". They were hot but the burning did not last as long as that yellow market pepper/scotch bonnet.
It was an amazing thing to see how quickly a bowl of mango chow would disappear (ahem, into our bellies). All chow is not the same. Today they are putting pepper and salt on all kinds of fruit and calling it 'chow' but there can only be one king of the chows and that is "Mango Chow".
So what was or is your experience with mango chow? Do you have a story? Drop us a line or simply use the comment feature to post your thoughts.
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From Foodie Nation: a mango chow guide
Ingredients
- 2 half-ripe / full Mangoes
- 1 firm-ripe Mango
- Salt
- Black Pepper
- Pepper Sauce
- ½ Scotch Bonnet Pepper
Method
Peel and cut mangoes into bite-size pieces. Add all other ingredients to the preferred taste of salty and spicy. Let marinate for 15 minutes and enjoy.