3 Julie Mangoes (Half Ripe)
4 Chadon Beni Leaves (Culantro)
3 Garlic Cloves
Hot Pepper (to taste)
Black Pepper (to taste)
Salt (to taste)
Wash all ingredients.
Cut Chadon Beni into fine pieces and set aside.
Peel and cut Garlic into fine pieces and set aside.
Cut Lime in half and remove the seeds from one half and set aside.
Cut Hot Pepper (to desired heat) into fine pieces and set aside.
In a bowl peel and cut Mangoes to desired thickness and size.
Add Chadon Beni, Garlic and Hot Pepper to bowl.
Squeeze Lime juice into bowl.
Add Salt and Black Pepper to taste.
Mix well making sure to incorporate all ingredients.
Let the chow sit in refrigerator overnight. (8-10hrs)