In a blender, blend together culantro, water, garlic, and Jamaican hot pepper.
Note: The Jamaican hot pepper is short and red with major heat; use very little or omit if you do not like spicy foods.
Pour the blended mixture over the mango and refrigerate for 15 minutes before serving.
Can be eaten alone if you are brave, or with tortilla chips.
Notes
Do not confuse culantro with cilantro—they look very different. It is available at many Asian and Jamaican markets. If unavailable, substitute cilantro for a milder flavor. Recipe from Spice it up, June 24, 2013 (FOOD52.com).
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