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 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!!
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
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.
oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.
also great with a good congo pepper
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
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!
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!
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
This looks fantastic. And I agree about adding a scotch bonnet.
Abigail’s last blog post..25 Things About Living In The Caribbean
CHOW IS SUPPOSE TO BE HOT. PEOPLE THERE PUT MORE THAN ONE PEPPER IN THEIR CHOW. THAT IS THE TRINI DEFINITION OF CHOW.
Personal preference TriniLata. Personal preference.
CHOW IS SUPPOSE TO BE HOT. PEOPLE THERE PUT MORE THAN ONE PEPPER IN THEIR CHOW. THAT IS THE TRINI DEFINITION OF CHOW.
Personal preference TriniLata. Personal preference.