Prepare the green mangoes by peeling them completely and slicing the firm flesh away from the flat center pit. Cut the mango flesh into thin, bite-sized strips or cubes and place them into a large mixing bowl.

Finely mince the garlic cloves and the fresh culantro, which is also known as shado beni in the Caribbean. If you cannot find culantro at your local market, fresh cilantro makes an excellent and accessible substitute.

Carefully mince the scotch bonnet pepper, wearing kitchen gloves if necessary to protect your hands from the intense capsaicin heat. Add the minced garlic, culantro, and scotch bonnet pepper directly to the bowl with the sliced mangoes.

Drizzle the fresh lime juice over the mango mixture, then sprinkle in the salt and freshly cracked black pepper. Use a large spoon to toss all the ingredients thoroughly until every mango slice is evenly coated with the herbs and spices.

Cover the bowl and let the mango chow marinate in the refrigerator for at least 10 minutes before eating. This brief resting period allows the tart mango juices to draw out and blend beautifully with the spicy garlic and herb dressing.