Categorized | Bits and Bites, Vegetarian

Mango chow – the pleasure and the pain.

Posted on 11 April 2009
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hot-mango-chowOne of my favorite snacks when mango was in season as a kid on the islands was mango chow. Even today, whenever we meet at family gatherings, there’s usually a bowl of chow in the midst.  I can still recall eating away at this piping-hot combination of tart fruit, garlic and herbs… balanced with the wonderful juice of a fresh squeezed lime or lemon. I guess you were thinking sweet and savory when you think “snack”.

Seems everyone I’ve met over the years makes this a bit different, but you can’t go wrong with my take on mango chow.

You’ll need…

1 green mango (near to ripe is best)

1/4 teaspoon of salt

dash of black pepper (optional)

1 tablespoon shado beni hot sauce (or 1/4 cup  cilantro or 1/8 cup of shado beni – finely chopped)

2-3 cloves of garlic (depends how much you like garlic)

1 lime or lemon

1-2 habanero peppers (or your favorite hot pepper)

1 shallot (optional)

green-mango-chow
Let’s get started. In a bowl, place the salt, sliced pepper, garlic and shallots. For a stronger flavor, instead of slicing the pepper and garlic, crush it with the salt using a pestle.

trini-mango-chow

Wash and peel the mango using a pairing knife or potato peeler. Then slice into wedges and place in the bowl. Remember that the mango will have a hard core (seed) so you won’t be able to slice all the way through. Now add the shado beni hot sauce if you have some stored, or add the fresh shado beni / cilantro.

peeled-mango

mango-chow

Basically the only ingredient you should have left is the lime or lemon. Squeeze the lime into the mixture you have in the bowl and toss around using a spoon. Sometimes we’re tempted to use our hands, but remember that you used those hot peppers so it may leave your hand burning if you do.

Taste for salt at this point and add as necessary. Depending on how tart the mango is, you may require some more salt. You have 2 options now.. dig in or cover with plastic wrap and let it marinate in the fridge for a couple hrs. If you decide to have it marinate, be sure to toss it around every 30 minutes or so for best results.

caribbean-mango-snack

hot-mango-chow

Do you use another fruit for making chow? Maybe your recipe is totally different! Leave us your comments…please.

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14 Responses to “Mango chow – the pleasure and the pain.”

  1. raquel says:
    April 11, 2009 at 1:37 pm

    delicious! i love mangoes!!! i’m not sure i can leave it in the refrigerator for a couple of hour—i will probably eat it all up as soon as it is mixed! thanks for sharing!!!

    raquel’s last blog post..Yia Yia’s Rice Pudding by Nick

    Reply
  2. Chris De La Rosa says:
    April 21, 2009 at 8:28 pm

    @Raquet.

    I do agree mangoes are superb. I don;t eat much any more. I think I may have had too many as a kid… PLUS the ones we get here in Canada, really cannot compare to what I grew up on.

    The best mango I’ve had in the last 10 years or so, was a stranger in a market in Cuba gave me a piece of the one he was eating. Absolutely Amazing!

    Reply
  3. arlene says:
    May 26, 2009 at 3:21 pm

    I think you can make chow with any type of fruit eg plums,paw paw, guava etc,
    trins use almost anything we get in season!

    Reply
  4. kavi says:
    June 9, 2009 at 10:51 am

    I’ve heard about apple chow, still undecided on trying it, but nothing absolutely nothing can beat a mango or plum chow…..I’ve even had watermelon chow, it was real good.

    Reply
  5. Giszy says:
    July 25, 2009 at 6:25 pm

    PINEAPPLE CHOW!!! Yummmm Yummmm…..I just started school in Trinidad a year ago and I made Pineapple and Mango chow for my family. They LOVED it!!!! =] but yeah….pineapple is bess! :D

    Reply
  6. trini in LA says:
    November 23, 2009 at 4:09 pm

    I’ve made chow with green apples…..it’s a huge hit at work gatherings. Everyone from all cultures love it.

    Reply
  7. Grenada says:
    July 21, 2010 at 9:29 pm

    Cucmbers taste good like this also

    Reply
  8. Denise says:
    September 1, 2010 at 2:53 pm

    I was a chow fanatic as a child.The best chow I've eaten is soursop chow… but it is made with sugar and pepper! Everyone I've introduced it to, loved it! Trust me when i say it is delicious! Second choice was "half ripe" Julie mango with salt and pepper! Chennet is good also with salt and pepper. This is bringing back so much memories…….

    Reply
  9. pato50 says:
    September 4, 2010 at 6:41 am

    we have a new craze in trini now called boil corn chow

    Reply
  10. Cynicroute says:
    September 7, 2010 at 10:57 pm

    I make mine quite different. I use salt, black pepper, vinegar, cilantro/shadon beni, worcestershire, pepper sauce (Tabasco can substitute). I like to marinade for as long as i can, but i usually dive right in.

    Reply
  11. Victor Rahim says:
    December 4, 2010 at 12:27 am

    Do you have a receipe for the red (dyed) colored pepper mango. I miss this alot.

    Reply
  12. shana says:
    March 30, 2011 at 4:10 pm

    thank you for the great pics..

    Reply
  13. sherry says:
    June 17, 2011 at 12:26 pm

    u guys left out pomerac, cashew and pommecythere chow, now my mouth is watering

    Reply

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