Raw Green Mango Chow (recipe)

This post was originally published on February 6, 2009. It has been updated once since then for submission to Mango Moods

Earlier this month I asked Trinigourmet readers on Facebook and Twitter what their favourite way to enjoy mango was. The runaway winner? Mango Chow!

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, pommecythere and plums are also often used. Even though I’ve never seen it done locally, my recent readings on Vietnamese cuisine case me to believe it should also work brilliantly with green papaya and many readers in temperate climates have said that firm green apples are also a good substitute.

Assembly is quite simple. The recipe below is really quite loose and forgiving. Feel free to adapt it to your own preferences :) Traditionally the chunks are left relatively large as in Step 1 and you can leave them at this size if you prefer. I have pulsed them in this case for use as a condiment, or to enjoy in a formal presentation as it is easily eaten with a spoon :)

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!!

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :)

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Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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  • http://chennette.net Chennette

    oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.

  • http://chennette.net Chennette

    oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.

  • http://chennette.net Chennette

    also great with a good congo pepper :-D

  • http://chennette.net Chennette

    also great with a good congo pepper :-D

  • http://www.TriniGourmet.com Sarina

    Yes I normally put a little diced scotch bonnet in mine as well, but didn’t know if that would bun people throat lol :D

  • http://www.TriniGourmet.com Sarina

    Yes I normally put a little diced scotch bonnet in mine as well, but didn’t know if that would bun people throat lol :D

  • http://www.cococooks.blogspot.com courtney

    Sounds intersting and like something I would make. I could handle the extra heat!

  • http://www.cococooks.blogspot.com courtney

    Sounds intersting and like something I would make. I could handle the extra heat!

  • Sebastian

    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! :)

  • Sebastian

    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! :)

  • http://www.abigailblake.com/sugarapple Abigail

    This looks fantastic. And I agree about adding a scotch bonnet.

    Abigail’s last blog post..25 Things About Living In The Caribbean

  • http://www.abigailblake.com/sugarapple Abigail

    This looks fantastic. And I agree about adding a scotch bonnet.

    Abigail’s last blog post..25 Things About Living In The Caribbean

  • TriniLata

    CHOW IS SUPPOSE TO BE HOT. PEOPLE THERE PUT MORE THAN ONE PEPPER IN THEIR CHOW. THAT IS THE TRINI DEFINITION OF CHOW.

    • http://intensedebate.com/people/Trinigourmet Trinigourmet

      Personal preference TriniLata. Personal preference.

  • TriniLata

    CHOW IS SUPPOSE TO BE HOT. PEOPLE THERE PUT MORE THAN ONE PEPPER IN THEIR CHOW. THAT IS THE TRINI DEFINITION OF CHOW.

    • http://intensedebate.com/people/Trinigourmet Trinigourmet

      Personal preference TriniLata. Personal preference.


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