Trinidadians love mango chow and I am no different. This simple appetizer is great during hot evenings, with good company. It is seasoned green or half ripe mango with a little pepper (no cooking is required). Today we decided to add pommecythere (or golden apple) and cucumbers to the chow because we wanted to make a big bowl.
Now that mango is in season I make this often. The mango tree and pommecythere tree (spondias cytherea) is always at hand and laden, so I don’t have far to go, literally at arms reach, when I decide to make a chow. So if you have a salty, sour tooth like me instead of a sweet tooth try a little chow, you won’t regret it. If you’re not used to lots of pepper keep a glass of water at hand; it’s going to be hot!!
grated garlic and a little water ( for sauce)
Coming up next, a little about mangoes. See you soon.