- 2 unripe or half-ripe mangoes, peeled and sliced (see Tips, below)
- ¼ cup finely chopped chadon beni or cilantro (50 ml)
- ¼ to ½ Scotch bonnet or other finely chopped hot pepper (preferably red, for color)
- 2 tsp coarse kosher or sea salt (10 ml)
- ½ lime
1. Place mangoes in a serving bowl. Add some of each of the remaining ingredients and toss well.
2. Taste and adjust balance of hot/tart/salty/sweet by adding more of the ingredients as you please. Serve with toothpicks to accompany drinks.
Makes 4 to 6 snack-size servings.
• While an authentic Trini chow uses completely unripe fruit, I like it with just a hint of sweetness and use mangoes that are about half ripe.
• 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.