Categorized |Bits and Bites, Vegetarian

Mango chow – the pleasure and the pain.

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)

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.


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.



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.



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

Print Friendly
FavoriteLoadingAdd to My Favorite Recipes

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

  1. Keshav Dial says:

    I enjoy adding a dash of vinegar to my chow, it adds the perfect tang.

  2. A. Douglas says:

    I love this stuff. I’m Cruzan and grew up on a different recipe without the pepper, but I’m now hooked on yours. Just made a batch for my family visiting from St. Croix and they love it!

  3. Risa says:

    As a Trini chow was a staple for me back home in Trinidad and even here in Toronto we make it at least once a week. Whatever fruit we can get, we make chow, mango, pommecythere, guava, cucumber, orange, mandarin even green apple. My cousin back in Trinidad told me the new rage is boil corn chow (lol). I make mine almost identical to yours except I add a little squeeze of yellow mustard to mine, it gives it an extra zing. Thanks again Chris, I really love your site and am working my way through all your recipes.

  4. Jamaica says:

    Shadow Beni or Culantro which is totally different from Cilantro

  5. chris says:

    for extra spicy taste squeeze an orange in it

  6. selena says:

    as i read this my mouth watered

  7. Ruth says:

    Chris, I like using fresh pineapple (cut in big chunks) when mango is out of season. It tastes just as good! Ruth

  8. Frosty says:

    I just made 5 finger chow with the chadon beni, garlic, salt and hot pepper – it was totally delicious. Was thinking the sweet / tart flavour would probably make it a great topping on a fish sandwich or bake and shark.

  9. Jan says:

    Mango chow is my favouite! but I like my mango a little more on the (sour) tart side. I have made chow with pommerac, pommecythere, pineapple, chennet – pretty much whatever is available at the time. I even introduced my nieces and nephews in the UK to apple chow – they loved it. On my return to T&T introduced it to my sister-in-law. Huge hit! Now I am seeing pineapple and apple chow actually being sold in the supermarkets.

  10. Pablo spice says:

    Hi Christ was itruduced to u by a good trini friend I cooked your chicken soup it was awesome I luv the way your site is set out it so easy to follow and I also made ketchula my wife is Indian and she said it is so spot on so Christ keep up the great work that's bigin up the carrib

    By Pablo spice

    Uk england

  11. giselle says:

    cane chow u is a idiot

  12. cherelle says:

    i luv chow i eat it every day i am so in luv with chow . trini ppl cud eat a chow <3 <3 <3

  13. Brianna says:

    A true trinbagonian can make chow with any fruit…. Its mango season and I just mash up some mango…Yum!!!!!!!!!!!!!!!


  1. […] flowering trees, and one or two fruit trees made play time exciting. We ate guava and cherry ‘chow‘ until we were sick of it and drank juice made from the freshly picked limes from the tree […]

Leave a Reply



  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe