Simple Mango Chow Recipes

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MANGO CHOW



Mango Chow image

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

1 green mango
1/2 teaspoon hot pepper sauce
1 dash salt, for flavor
1 dash black pepper, for flavor
1 dash garlic powder, for flavor

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 CHOW



Mango Chow image

This is probably the all-time favorite snack on Receta. It's quick to make, requires only five ingredients, and can be adapted to whatever fruit is in season. The recipe is meant to be only a general guideline: "Make it to your taste," the Trinis say. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace.

Provided by Food Network Canada

Categories     Caribbean,fruit,Healthy,lunch,side,snack,vegetarian

Number Of Ingredients 6

2 unripe or half-ripe mangoes, peeled and sliced (see tips)
¼ cup finely chopped chadon beni
¼ cup finely chopped cilantro
¼ to ½ Scotch bonnet or other finely chopped hot pepper (preferably red, for colour)
2 tsp coarse kosher or sea salt
½ lime

Steps:

  • Place mangoes in a serving bowl. Add some of each of the remaining ingredients and toss well.
  • Taste and adjust balance of hot/tart/salty/sweet by adding more of the ingredients as you please. Serve with toothpicks to accompany drinks.
  • Tip: While an authentic Trini chow uses completely unripe fruit, we like it with just a hint of sweetness and use mangoes that are about half ripe.
  • Tip: Try the same technique with cucumbers, wedges of mandarin orange (the Trinis use a similar fruit called "portugals" in season), pomme cytheres (also called golden apples) or any half-ripe crisp fruit such as pineapple, guavas, or even unripe peaches or tart green apples.

MANGO ORANGE CHOW



Mango Orange Chow image

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

1 cup sliced and quartered peeled seedless orange (roughly 1 to 2 oranges; see the first step for prepping instructions)
1 cup diced ripe mango
1/4 cup roughly chopped cilantro leaves and stems
1/2 Scotch bonnet pepper (or up to the whole pepper, if you can take heat), finely diced
1 tablespoon fresh lemon juice
1 teaspoon freshly cracked black pepper
Fine sea salt

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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