Mango Orange Chow

Name: Mango Orange Chow
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 cup sliced and quartered peeled seedless orange (roughly 1 to 2 oranges; see the first step for prepping instructions); 1 cup diced ripe mango; 1/4 cup roughly chopped cilantro leaves and stems; 1/2 Scotch bonnet pepper (or up to the whole pepper, if you can take heat), finely diced; 1 tablespoon fresh lemon juice; 1 teaspoon freshly cracked black pepper; Fine sea salt

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Chow is a staple snack food in Trinidad and Tobago, fundamental to every household. I laugh when people tell me that kids don't like spicy foods because in most food cultures that are near the equator this false idea doesn't even exist. As kids, we are born and raised eating spicy foods and this dish is one of the training grounds for that.

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Ingredients

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1 cup sliced and quartered peeled seedless orange (roughly 1 to 2 oranges; see the first step for prepping instructions)

1 cup diced ripe mango

1/4 cup roughly chopped cilantro leaves and stems

1/2 Scotch bonnet pepper (or up to the whole pepper, if you can take heat), finely diced

1 tablespoon fresh lemon juice

1 teaspoon freshly cracked black pepper

Fine sea salt

Directions

Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.