This post was originally published on February 6, 2009. It has been updated once since then for submission to Mango Moods 
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
1 half ripe mango
2 cloves garlic, minced
1 tablespoon minced cilantro or chadon beni (culantro)
1 tbsp.lime juice
freshly ground pepper
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 😉 )
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