Mangoes are every where, and it’s not quite mango season yet! Mango season officially begins in the height of the rainy season in the months of July or August, and is a favourite time for many Trinis.

Trinidad has some of the world’s best varieties of mangoes, each with its own distinctive appearance, flavour and aroma, which are enjoyed green, half-ripe and ripe.

Ask any Trini about their favourite ways to enjoy green or half ripe mangoes and they would say emphatically, in a hot chow! Besides all the other quick traditional mango condiments like anchar and chutney, mango chows are a favourite among Trinis.

Chows are quick to make and can be prepared anywhere, even in schools and at the work place. Another popular place for making mango chows these days, are on the side walks, which many vendors have taken up doing lately.

Walk along Port-of-Spain or any busy shopping area, and you will be sure to find chow vendors with ready to eat chows, which give consumers choices of adding salt, pepper and even seasoning to their mangoes, which usually sells for about five dollars, for about eight slices.

One chow vendor, who usually sells on Charlotte Street said she makes sometimes over 0 a day selling chow. She said she has customers ranging from adults to children. The vendor said she prefers to use either long mangoes or julie mangoes for her chows, since it makes a better chow. She said although the calabash mango makes a lovely chow, long mangoes and julie mangoes are popular choices.

She said the secret to making a tasty chow, lies in the seasonings. She said hot bird peppers are best for making chows, although when she wants to turn up the heat a little, she opts for the congo pepper. She said to make a tasty chow, lots of grated garlic, olive oil, bird pepper, chadon benni and other herbs should be used to marinate the mangoes. She said while some people prefers chows with green mangoes, there are those that likes to enjoy chows with half ripe mangoes.

The vendor, who have been making chows since she was a child, said she has perfected the art over the years and prides herself in making the best mango chow in town. She said the recipe for mango chow is a personal choice because people tend to want to get creative and put different things to add flavour. She said sometimes she adds a little lime juice and vinegar to her chows and sometimes chive, rosemary and basil all of which she grows in her kitchen garden.

She said besides the fruit, many people go crazy over the juice from the mangoes, which marinates into a tasty rich sauce. “Sometimes when the sun is hot, I make a big bottle of chow and put in the sun to marinate for a couple hours, sometimes for a couple days. I think the sun brings out the juices in the mangoes. It’s something I did with my cousins in the country as a child growing up. I grew up on mango chows, it was a pastime that the children in the neighbourhood did especially around July/August time when we were on vacation from school and when mangoes are usually in abundance. The seasoned juice from the chow is always a hit, which is better than eating the actual mango itself,” she said.

Mangoes are rich in nutrients, including vitamin A C, and antioxidant vitamins. Even the mango’ skin stores beta-carotene and omega three and six polyunsaturated fatty acids as well as a good source of potassium and contains beta carotene.

They are high in fiber, but low in calories and are a good staple for your daily diet.