Raw Green Mango Chow (recipe)

This post was originally published on February 6, 2009. It has been updated twice since then.

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 🙂 Traditionally the chunks are left relatively large (shown above) as in Step 1 and you can leave them at this size if you prefer. I also pulse them sometimes for use as a condiment, or to enjoy in more formal presentations as it is easily eaten with a spoon 🙂 (shown below).

Green Mango Chow

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Ingredients Method Notes

Ingredients

  

• 1 half ripe mango
• 2 cloves garlic minced
• 1 tablespoon minced cilantro or chadon beni culantro
• 1 tablespoon lime juice
• Salt
• freshly ground pepper
• red pepper flakes optional

Method

 

1. Peel mango and cut into chunks, for casual presentation
2. Place in a bowl and sprinkle with remaining ingredients.
3. If using as condiment (for formal presentation) 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!!

Notes

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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