After one taste of this mango chow I knew it would be something I’d be addicted to and making very often. On our last trip to the islands, my friend David introduced me to this version of the spicy mango pickle I grew up eating as a young fella on the islands. However, the Chinese preserved prunes (sweet and salted) gave it a unique color and to be completely honest.. a flavor unlike any “chow” I’ve had before. Luckily, my ‘foodie’ senses kicked in and I went though the recipe in my head… well my version.
Here’s my take on a recipe where the original I cannot own, but I did ask David and the Salisha (the person who made it for David) if they would mind if I gave it a crack… and share it with you all.
3 large green mangoes
3/4 teaspoon salt
3 jalapeno peppers
2 scotch bonnet peppers
8-10 bird pepper (bird’s eye)
4-6 cloves garlic
6 shado beni leaves (or 1/2 cup cilantro)
2 large limes (juice)
1 cup water
1 pack of Salted Prunes (check Chinese supermarkets)
Wash and peel the mangoes with a sharp pairing knife or potato peeler, then slice into stick-like pieces as in the pictures you see here on in the video below. Place the mangoes in a large bowl for mixing
Add the crushed garlic, salt, sliced Jalapenos and bird’s eye peppers, but first give then tiny cuts to release some of the flavor and heat of them.
Add the thinly sliced Shado Beni (Culantro) and remember you can also use chopped cilantro if you wish. I’d recommend wearing gloves and do wash your hands immediately after handling Scotch Bonnet peppers or any hot peppers as a matter o fact.
Top with the salted prunes and add any missing ingredients to the mix. Give it a good stir to really combine all the flavors.
I’d make two important recommendations at this point. 1. Store in a glass container in the fridge (up to 2 weeks). 2. Try to have it marinate for a couple hours before you dig in.
Do keep in mind that as it marinates it will change in color and will adopt some of the salty elements of the Salted Prunes. Be sure to shake it often and feel free to add more sliced green mangoes as you work your way though them. It will be fiery!
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2