Firm mango slices catch lime, Scotch bonnet and fresh cilantro in a sharp, juicy salad. Green onion adds a savory bite against the fruit.
The appeal of Mango Chow is the meeting of crisp fruit and assertive seasoning. Salt draws a little mango juice into the lime dressing, while a short rest lets the chili flavor spread through the bowl.
Choose a mango that yields only slightly when pressed. Very soft fruit breaks down as it is tossed; firmer slices keep their shape and give each bite a clean snap.
Method
Place mango slices and green onions in a bowl. Stir lime zest and juice with Scotch bonnet pepper, salt and black pepper in a small cup.
Pour the dressing over the mango and fold gently until the slices are coated. Add cilantro and toss once more.
Rest for so the fruit releases a little juice. Spoon the dressing from the bottom over the slices before serving.
Forkue tips
- Start with a small amount of Scotch bonnet and add more after the salad rests; its heat spreads as it sits.
Storing and reheating
Keep the mango chow refrigerated for up to 1 day. The fruit softens and releases more juice over time; spoon off excess liquid before serving leftovers.
Nutrition per serving, estimated
Mango Chow: FAQ
Can I use green mango?
Yes, green mango makes a sharper, crunchier chow. Slice it thinly and taste before adding all the lime juice.
What can replace Scotch bonnet?
Habanero gives similar fruity heat. A small jalapeno is milder and works if you want a gentler salad.
How do I store and reheat Mango Chow?
Keep the mango chow refrigerated for up to 1 day. The fruit softens and releases more juice over time; spoon off excess liquid before serving leftovers.
How long does Mango Chow take?
About 20 min in total: 20 min prep and 0 min cooking.
What do I need to make Mango Chow?
The key ingredients are mangoes, green onions, scotch bonnet pepper, cilantro and lime, plus pantry basics.
Any tips for Mango Chow?
Start with a small amount of Scotch bonnet and add more after the salad rests; its heat spreads as it sits.
