News Americas, NEW YORK, NY, Fri. July 14, 2017: It is summer and it’s the mango season. Mango is also my favorite fruit.
Mango can be eaten green, almost ripe (or “turn ” in Jamaican parlance) and ripe. Most time it is eaten ripe. Mango is also used in many dishes, salads, cakes, pies, ice cream and fruit drinks. Another way mango is used in Caribbean cuisine is as a chutney.
I love mango in the above forms but one of the popular ways it is also eaten in Caribbean is in a ‘chow,’ or a seasoned salad. Mango chow can be eaten with all kind of meats or as a snack.
Below is my recipe for Mango Chow.
INGREDIENTS
4 Half Ripe Beefy Mango (large Mexican Mango) peeled and cut in small wedges
1/2 Cup Lime Juice
2 Cloves Of Garlic Crushed
1/2 Cup Chopped Cilantro
Salt To Taste
1 Tsp Red Pepper Flakes
1 Tbsp Fresh Chopped Scallion
1 /2 Cup Yellow Raisins
1 Tbsp Olive Oil
Method.
Combine all the ingredients.
Allow to marinate in the fridge for 2 hours.
Serve chilled.
Bon Appetite
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfood scaribbean/
