Mango Chow

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May 16, 2023

Mango Chow


An island treat in Trinidad, imagine yourself beachside with a beer and this spicy mango salad



Everybody eats mangos, but I wanted to know exactly how different cultures prepare their mangos. So, I put out a call for submission on the different ways mangos are eaten in the world, and I learned about mango chow from Ananta, who lives in Trinidad and Tobago. This mango dish is interesting since it is a spicy dish with many savory flavors. 

Ananta considers chow a savory fruit salad, and while she says it can be eaten with a variety of fruits, including plums and pineapples, the most popular version tends to be mangos. This dish has many umami flavors, and it is a wonderful mix of salty, sweet, and spicy. This Trini street food has many unique Caribbean flavors, including chadon beni leaves, also known as culantro leaves. Culantro leaves are similar to cilantro; however, they are stronger in flavor, bringing a sharp, slightly bitter taste to the dish. 

Chow is a fairly simple recipe, and you don’t need any specific kind of mango to make it. Just make sure that when you make your mango chow, you use mangos that are at the perfect stage of ripeness. If your mango is too green, it will be tough and extremely sour, but it will be too soft and soggy if your mango is overly ripe. The best mango to use is one that is only a few days out from being ripe. It should just be starting to get soft.

Other ingredients for mango chow include garlic, scotch bonnets or habaneros, and chadon beni. Once you mix all of your ingredients together, you simply sprinkle salt and black pepper, and your dish is complete!

This dish is meant to be really spicy, so Ananta says she likes to add lots of hot peppers, but when I made chow, I only added one since I don’t have a high spice tolerance. Mango chow is a really simple and fun way to enjoy a spicy fruit salad, and I am so glad I learned about this recipe.

Watch the Video


  • 3 half-ripe mangoes
  • 4 chadon beni (culantro) leaves
  • 3 cloves garlic
  • ½ lime
  • hot pepper to taste
  • black pepper to taste
  • salt to taste


  • Cut chadon beni (culantro) into fine pieces and set aside.
  • Peel and cut garlic into fine pieces and set aside.
  • Cut lime in half and remove the seeds from one half and set aside.
  • Cut hot pepper (to desired heat) into fine pieces and set aside.
  • In a bowl peel and cut mangos to desired thickness and size.
  • Add chadon beni, garlic and hot pepper to bowl.
  • Squeeze lime juice into bowl.
  • Add salt and black pepper to taste.
  • Mix well making sure to incorporate all ingredients.
  • Let the chow sit in refrigerator overnight (8-10hrs) before serving.


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