Trinidad & Tobago · Trinidadian
Green Mango Chow
Green mango tossed with garlic, culantro, salt and pepper — eaten standing up.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Course
- Snack
Ingredients
4 servings
- Garlic, minced3 cloves
- Culantro (chadon beni), chopped4 leaves
- Lime1
Preparation
- 1
Toss everything together with salt.
- 2
Let it sit 15 minutes so the mango softens slightly.
- 3
Serve cold.
Nutrition
Nutrition per serving · Calculated
- calories
- 88 kcal
- protein
- 1 g
- carbs
- 21 g
- fat
- 0.4 g
- fiber
- 2.4 g
- sugars
- 17 g
- sodium
- 290 mg
The ingredient behind this recipe
Mango
Caribbean PantrySummer measured in varieties: Julie, fil, Bombay, doudouce.
- Origin
- South Asia, naturalised across the Antilles
- Flavour
- Honeyed, resinous, floral with a bright acidity when green
- Calories / 100g
- 60 kcal
- Seasonality
- May to September
The story behind this ingredient
Each island keeps its own mango vocabulary. Green mango becomes chow and chutney; ripe mango becomes sorbet, jam and childhood memory.
This ingredient means something to them
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Meet the chefMore recipes with this ingredient
Caribbean Culinary Ecosystem