Mango Orange Chow Recipes
MANGO CHOW - A CARIBBEAN TREAT!
Sweet, salty, spicy, and herbaceous, this simple snack combines fresh mango with herbs and spices to create a perfectly seasoned bite of the Caribbean.
Provided by Kitrusy
Categories Snack
Time 25m
Number Of Ingredients 7
Steps:
- Peel your mango and slice it into strips, being sure to cut around the seed in the middle. Discard the seed.
- To the mango slices, add the finely grated garlic, salt, pepper sauce, cilantro/culantro (aka chadon beni), ketchup, and lime juice is using. Toss to coat everything in the seasoning and for the best results, cover and let it "marinate" for 15-60 minutes so the flavors can meld.
- Store your chow in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
Nutrition Facts : Calories 217 kcal, Carbohydrate 54 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 729 mg, Fiber 5 g, Sugar 48 g, UnsaturatedFat 2 g, ServingSize 1 serving
MANGO CHOW
Make and share this Mango Chow recipe from Food.com.
Provided by januarybride
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
- Mix and let fruit rest for 15 minutes (chilling is optional).
MANGO ORANGE CHOW
Chow is a staple snack food in Trinidad and Tobago, fundamental to every household. I laugh when people tell me that kids don't like spicy foods because in most food cultures that are near the equator this false idea doesn't even exist. As kids, we are born and raised eating spicy foods and this dish is one of the training grounds for that.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
- Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
- Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.
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