Recipe byThe ZestyPlate Kitchen
Mango chow: a zingy Caribbean snack of mango tossed with lime, scotch bonnet, coriander and salt. Sweet, sour, spicy and seriously moreish.
Mango chow is a Caribbean street snack that comes together in the time it takes to chop a mango. The fruit gets tossed with lime, coriander, salt and a hit of scotch bonnet, landing right on the line between sweet, sour, salty and hot. It's hard to stop eating, and just as good on its own as it is next to something off the grill.
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Prep 10 min
Total 10 min
Easy
Scale:
- 1/2 Mango
- 1 chopped Spring Onions
- 1 Scotch Bonnet
- 2 tablespoons Coriander
- Zest and juice of 1 Lime
- To taste Salt
- To taste Pepper
Preparation
- Combine the mango, spring onion, scotch bonnet, coriander, lime zest and juice, salt and pepper in a bowl, and serve alongside just about anything.
Tips from the ZestyPlate Kitchen
- Pick a mango that's ripe but still a bit firm so the pieces keep their shape and give you a proper bite.
- Work the scotch bonnet in gradually to taste, as it brings both real heat and a fruity note.
- Let it stand for a few minutes so the flavours have a chance to come together.
- Be generous with the fresh lime and coriander; they're what make it taste so bright.
Frequently Asked Questions
Ripe-but-firm, or even a slightly green mango, works best. It holds its shape and the tartness plays nicely against the lime and chilli.
As hot as you make it. Scotch bonnet brings serious heat and fruitiness, so use a little for warmth, more for fire, or skip it entirely.
Eat it on its own as a snack, or serve it alongside grilled meat and fish, jerk dishes, or as a fresh, sharp condiment.
Yes. The same treatment works on green mango, pineapple or even cucumber for a similar sweet, sour and spicy chow.
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