Raw Green Mango Chow (recipe)

Green mango chow is a wonderful accompaniment to most meals. Light and yet spicy, it adds a tart sweetness when used as a condiment. Chows like these are best used by slightly under-ripe fruits. In this case I have used a green mango, however pineapples are sometimes used, and even though I’ve never seen it done locally, my recent readings on Vietnamese cuisine cos me to believe it should also work brilliantly with green papaya.
Assembly is quite simple. The recipe below is really quite loose and forgiving. Feel free to adapt it to your own preferences ![]()
Green Mango Chow
INGREDIENTS:
1 half ripe mango
2 cloves garlic, minced
1 tablespoon minced cilantro or chadon beni (culantro)
1 tbsp.lime juice
Salt
freshly ground pepper

METHOD:
1. Peel mango and cut into chunks.

2. Place in a bowl and sprinkle with remaining ingredients.
3. Pulse in a food processor until just combined.

4. Cover and chill overnight to allow flavors to penetrate the fruit (if you can wait that long
)
5. ENJOY!!
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oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.
also great with a good congo pepper
Yes I normally put a little diced scotch bonnet in mine as well, but didn’t know if that would bun people throat lol
Sounds intersting and like something I would make. I could handle the extra heat!
Thanks, I love these pickles, chows, chutneys, mother in laws, kuchellas etc. my family eats a green mango chutney from trinidad. (one made with green tomatos, brown sugar, vinegar and indian spices) with many dishes.
they are all great.
so i will mail u some austrian pastries if u post up tips on how to do the trinidad fish puffs… and perhaps an intensive study of the dal puri!
This looks fantastic. And I agree about adding a scotch bonnet.
Abigail’s last blog post..25 Things About Living In The Caribbean
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