Mango chow – the pleasure and the pain.
One 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.
I enjoy adding a dash of vinegar to my chow, it adds the perfect tang.
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!
Thanks!
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.
Shadow Beni or Culantro which is totally different from Cilantro
for extra spicy taste squeeze an orange in it
as i read this my mouth watered
Chris, I like using fresh pineapple (cut in big chunks) when mango is out of season. It tastes just as good! Ruth
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.
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.
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
cane chow u is a idiot
i luv chow i eat it every day i am so in luv with chow . trini ppl cud eat a chow <3 <3 <3
A true trinbagonian can make chow with any fruit…. Its mango season and I just mash up some mango…Yum!!!!!!!!!!!!!!!
Cane chow is seriously delicious
Jen, i was just looking to see if any one mentioned cane chow…..it is the most mind boggling experience yet. Absolutely delicous!
Mango, pineapple & cucumbers is a great combo
Pineapple chow great
u guys left out pomerac, cashew and pommecythere chow, now my mouth is watering
thank you for the great pics..
Do you have a receipe for the red (dyed) colored pepper mango. I miss this alot.
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.
we have a new craze in trini now called boil corn chow
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…….
Cucmbers taste good like this also
I've made chow with green apples…..it's a huge hit at work gatherings. Everyone from all cultures love it.
ally doyle was here! me from barbados and me friend is a real island trini ya man!!!!
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! 😀
How do you make the Pineapple chow???
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.
Apple chow is d bomb.
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!
Friends in Siparia tell me Pineapple is the best. I've only had mango so far and it's one of my 2 favorite Trini foods (second only to doubles!)
@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!
Chris I love your recipes..You can also add a dash of sugar to your recipe and see the difference….Also you can use virtually any kind of fruit…some unusual fruits that i've tasted are tomato, pawpaw, chennette, guava, apple, five fingers, mammmy apple and they all taste weird but in a delicious way:)
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