Sides · Caribbean

Mango Chow

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 25, 2026

This bright Caribbean-style relish comes together in five minutes and wakes up whatever it lands next to. Juicy mango, punchy scotch bonnet, and plenty of lime make a sweet-spicy-tangy topper for grilled meats, fish, or a simple bowl of rice. It is the kind of quick side that makes a plate feel special without any real effort.

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Mango Chow

Why you'll love this

  • Ready in about 10 minutes with no cooking.
  • Sweet, spicy, and tangy all at once.
  • Dresses up plain grilled meat, fish, or rice instantly.
  • Naturally vegan and gluten-free.

EveryDayMeal recipe

Mango Chow

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 1/2 (about 1 cup) ripe mango, peeled and diced
  • 1 scallion, chopped
  • 1 (or less to taste) scotch bonnet chile, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, zest and juice
  • to taste salt
  • to taste black pepper

Equipment

  • Cutting board
  • Sharp knife
  • Medium mixing bowl
  • Zester or fine grater

Instructions

  1. Peel and dice the mango into small, bite-size pieces so every forkful gets a little sweetness, then add it to a medium bowl.
  2. Add the chopped scallion, minced scotch bonnet, and chopped cilantro. Start with less chile than you think you want, since scotch bonnets are fiery, and you can always add more.
  3. Zest the lime directly over the bowl, then squeeze in all the juice. The acid balances the heat and keeps the mango tasting fresh and lively.
  4. Season with a pinch of salt and a few grinds of black pepper, then toss everything together gently so the mango stays intact.
  5. Taste and adjust: add more lime for brightness, more chile for heat, or more salt to pull it all together. Serve right away alongside just about anything.

Tips from the kitchen

  • Wear gloves when handling scotch bonnet, and never touch your eyes afterward. The heat lingers on your fingers.
  • Use a mango that gives slightly when pressed but is not mushy, so you get sweetness and clean dice.
  • Make it just before serving for the brightest flavor and best texture.

Estimated nutrition per serving: 35 cal · 1g protein · 9g carbs

Make it your own

  • Swap the scotch bonnet for a jalapeno if you want milder heat.
  • Add diced cucumber or green apple for extra crunch.
  • Stir in a pinch of ground cumin for a warmer, earthier note.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. The mango softens over time, so give it a stir and a fresh squeeze of lime before serving again.

Good to know

How spicy is scotch bonnet?
Very. It is one of the hottest common chiles, so start with a small amount, taste, and add more only if you want serious heat.
Can I use frozen mango?
Yes, thaw it first and pat it dry. The texture will be a bit softer than fresh, but the flavor still works.
What do I serve this with?
It is great with grilled chicken, pork, fish, or shrimp, and it also brightens up plain rice, tacos, or beans.
Can I make it ahead?
You can prep the ingredients a few hours early, but combine and dress it close to serving so the mango stays firm and the flavors stay bright.

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