Spicy Trinidadian Mango Chow Recipe

Place the cumin seeds in a small skillet over medium-low heat and toast for about 2 to 3 minutes until they become fragrant and slightly darkened.

Carefully crush the toasted cumin seeds using a mortar and pestle or the flat side of a chef's knife to release their essential oils.

In a large glass mixing bowl, combine the prepared green mango pieces, minced garlic, chopped culantro, and minced scotch bonnet pepper.

Drizzle the fresh lime juice over the mixture, then sprinkle the crushed cumin, sea salt, and black pepper evenly over the top.

Toss all the ingredients thoroughly with a large spoon to ensure every piece of mango is well coated, then cover and chill in the refrigerator for 10 minutes before serving.