Mango chow
Mango chow is Caribbean spicy mango salad: firm mango tossed with spring onion, Scotch bonnet, coriander, lime zest and juice. Dice the mango cold so it stays crisp, and wear gloves when chopping the pepper. Serve chilled next to grilled fish or roti.
At a glance
Time: about 10 min · 2 bowls · Difficulty: easy · ≈ 90 kcal
Mango chow is Caribbean spicy mango salad: firm mango tossed with spring onion, Scotch bonnet, coriander, lime zest and juice. Dice the mango cold so it stays crisp, and wear gloves when chopping the pepper. Serve chilled next to grilled fish or roti.
Ingredients
- 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
Steps
- Simply combine everything in a bowl and serve alongside just about anything.
Rate this recipe
Time and temperature
No cook · chill 10–20 min optional · toss just before serving
Nutrition
90 kcal · Protein 1 g · Fat 1 g · Carbs 20 g
1 small bowl (estimate)
Substitutes
- Scotch bonnet → milder jalapeño
- Green mango → firm ripe mango
- Coriander → mint
- Lime → lemon + pinch sugar
Storage
Covered fridge up to 1 day; chili heat builds overnight. Best same day.
FAQ
- How spicy should it be?
- Start with half a Scotch bonnet. Mango chow should tingle, not overwhelm the fruit.
- Green or ripe mango?
- Slightly firm or green mango keeps Caribbean spicy mango salad crunchy; overripe fruit turns mushy.
- Make ahead for a BBQ?
- Mix everything except salt; salt 15 minutes before serving so juice does not pool.
- No Scotch bonnet available?
- Use a milder chili and a drop of hot sauce to keep Mango chow bright.