Trinidad Mango chow is a refreshing, savory and spicy fruit salad.

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On the islands, chow is a healthy snack, enjoyed year-round as a respite from the heat.

Not only is it delicious, it is nutritious and energizing.

Chow is made with any type of fruit, see my original chow recipe here and my pineapple chow recipe here.

Seasoning is simple with hot pepper, garlic and culantro(bandhania or shao beni). You can find culantro in Caribbean, West Indian, Spanish, or Asian markets and grocers.

Add chow to your summer snack rotation and thank me later.

Ingredients you will need to make Trinidad Mango Chow:

mangoes, semi-ripe or ripe, peeled, sliced, seed removed and chopped
culantro (cilantro is a good substitute)
garlic
hot pepper, to taste
Himalayan salt, or to taste
black pepper, to taste, optional

How to make Trinidad Chow:

1. Rinse, peel and cut the mango into small pieces, placing them in a bowl(seeds are used as well).
2. Finely chop the culantro, garlic and hot pepper with a knife, mini food processor or mortar and pestle until finely chopped.
3. Combine the minced seasonings, salt and black pepper if using, into the fruit thoroughly.
4. Taste test to assess if additional spiciness or salt is needed.
5. Marinating is optional.