Fried Green Plantains and Mango Avocado Salsa

Whenever I think about summer gatherings, one dish that always comes to mind is Fried Green Plantains and Mango Avocado Salsa. This vibrant dish not only captures the essence of tropical flavors but also brings a sense of joy and nostalgia. I remember spending afternoons at my friend’s house, where her family would whip up this delightful snack. The aroma of sizzling plantains would fill the air, mingling with laughter and the sound of waves crashing nearby. There’s something special about sharing food that creates memories, and this dish definitely does just that. The combination of crispy fried plantains with the refreshing mango avocado salsa makes for a perfect appetizer or snack. You can serve it at barbecues, picnics, or even a cozy night at home. Each bite transports you to a sunny paradise, even on the cloudiest days. This recipe is not just about the food; it’s about bringing people together and enjoying lively conversations over delicious flavors. So grab your ingredients and let’s dive into making this unforgettable dish!

Fried Green Plantains and Mango Avocado Salsa Shopping List

The ingredients for Fried Green Plantains and Mango Avocado Salsa are not only fresh and vibrant but they also complement each other beautifully. The star of this dish, the green plantains, adds a crunchy texture that contrasts perfectly with the creamy mango and avocado salsa. Together, they create a harmonious balance that awakens your palate. Let’s explore the key players in this delightful recipe.

• Coconut Oil – 4 cups: This oil is perfect for frying, offering a subtle sweetness and depth of flavor. It helps achieve that perfect crispy texture.
• Green Plantains – 4 (around 2 pounds): The backbone of this dish. The green plantains are starchy and rich, transforming into crispy plantain chips when fried.
• Diamond Crystal Kosher Salt: Essential for seasoning, bringing out the natural flavors of the ingredients.
• Diced Ripe Mango – 2 cups (about 2 mangos): Adds sweetness and juiciness, enhancing the overall flavor profile of the salsa.
• Diced Hass Avocado – 1 cup (1 medium avocado): Creamy and rich, avocado makes the salsa more luxurious.
• Finely Diced Red Onion – ½ cup: Offers a sharpness that cuts through the richness of the avocado.
• Minced Fresh Cilantro – ¼ cup: A fresh herb that brightens the flavors and adds a pop of color.
• Extra Virgin Olive Oil – 2 tablespoons: Adds depth and richness to the salsa.
• Freshly Ground Black Pepper: A pinch for seasoning, enhancing the overall taste.
• Red Pepper Flakes – ¼ teaspoon: For a hint of heat, giving the salsa a little kick.
• Juice from 1 Lime: Balances the sweetness with acidity, bringing all the flavors together.

Instructions for Fried Green Plantains and Mango Avocado Salsa

To make Fried Green Plantains and Mango Avocado Salsa, we’ll start with the plantains. The process is straightforward, and each step is essential for achieving that perfect crunch. Follow along as we transform these green gems into a delightful treat.

1. First, let’s make the fried plantains. Begin by heating your fat of choice, preferably coconut oil, in a large Dutch oven over medium heat until it reaches 325°F. This temperature is crucial; it ensures the plantains fry to perfection.
2. While the oil heats up, take the green plantains and cut off both ends. Be sure to use super-green plantains, which will give you the best results. If you can only find ripe ones, ask your produce vendor for green ones from the back.
3. Next, with a sharp knife, cut a shallow line down the length of each plantain. It’s important not to cut into the fruit itself. Once that’s done, slice each plantain into three even pieces, about 2 inches long. I prefer larger pieces, but feel free to cut them smaller if you like.
4. When the oil is ready, carefully lower the plantains into the bubbling fat. You should see immediate bubbling around them, which indicates they are frying correctly. Fry the pieces for around 3 to 5 minutes, turning them occasionally until they turn a lovely golden yellow.
5. Once fried, transfer the plantains to a paper towel-lined baking sheet to drain any excess oil. Here’s where the magic begins: take each fried plantain and place it between two pieces of parchment paper.
6. Smash each plantain with a meat pounder, tortilla press, or any flat, heavy object to create a thin patty, about ¼ inch thick. Repeat this process until all plantain pieces are flattened.
7. Be cautious; if the patties are too thin, they might crumble when fried again. You want them to be thin enough to ensure a nice crunch but not too fragile.
8. Now, bring the temperature of the oil up to 350°F. Fry the flattened plantains in batches, about two to three at a time, for another 5 to 7 minutes until they’re crispy. Avoid overcrowding the pan, as this can lower the oil’s temperature.
9. These crunchy delights are ready when they sound hard and hollow when flicked. Carefully remove them from the oil and let them cool on a metal rack, repeating with the remaining batches.
10. Sprinkle the fried green plantains with coarse salt while they’re still hot and set them aside as you prepare the salsa.
11. For the salsa, start by dicing two ripe mangos. I like to peel them first and cut around the flat seed in the center. Don’t forget to save some flesh to snack on!
12. In a bowl, combine the diced mango, cubed avocado, finely diced red onion, minced cilantro, olive oil, freshly ground black pepper, kosher salt, red pepper flakes, and lime juice. Toss everything together gently, ensuring all ingredients are well mixed. Adjust the seasoning as necessary.
13. Serve the Fried Green Plantains and Mango Avocado Salsa immediately for the best flavor and texture. Enjoy!

Recipe Variations about Fried Green Plantains and Mango Avocado Salsa

There are many fun ways to enjoy variations of Fried Green Plantains and Mango Avocado Salsa. Let’s explore some ideas to customize this delicious recipe.

• Spicy Options: If you love heat, add chopped jalapeños or serrano peppers to the mango avocado salsa for an extra kick!
• Herby Twist: For a fresh twist, incorporate fresh basil or mint into the salsa for a different flavor profile.
• Fruit Variations: Try mixing in diced pineapple or papaya with the mango for an exciting tropical flair.
• Fried Plantain Chips: Instead of smashing the plantains, slice them thinly before frying to create crispy plantain chips that can be enjoyed with the salsa.
• Make it a Meal: Serve the fried plantains and salsa alongside grilled shrimp or chicken for a complete meal.

Serving This Fried Green Plantains and Mango Avocado Salsa

When it comes to serving Fried Green Plantains and Mango Avocado Salsa, the options are endless! This dish brings a burst of color and flavor to any table. Here are some ideas to elevate your dining experience:

• Perfect Appetizer: Serve the fried plantains as an appetizer at your next gathering, allowing guests to dip and enjoy the fresh salsa.
• Casual Lunch: Pair the plantains and salsa with a light salad for a refreshing lunch on a warm day. The combination is light yet satisfying.
• Tropical Dinner: Create a tropical-themed dinner by serving the fried plantains and salsa alongside grilled fish or chicken, perfectly complementing the flavors.
• Picnic Treat: Bring this dish to your next picnic. It’s easy to pack and great to share, making it a crowd-pleaser.
• Storage Tips: Store leftovers in an airtight container in the fridge, but keep the salsa separate from the plantains to maintain their crispiness.
• Seasonal Pairing: This is a fantastic dish for summer gatherings, but it can also be enjoyed year-round, making it a versatile recipe.

FAQ

Conclusion

The beauty of Fried Green Plantains and Mango Avocado Salsa lies in its vibrant flavors and the joy it brings to gatherings. Whether you’re enjoying it as an appetizer or a side dish, it’s sure to impress your guests. I encourage you to try making this dish and experience the delightful combination of crispy plantains and refreshing salsa for yourself. It’s a dish that captures the essence of summer and creates wonderful memories around the table!

Fried Green Plantains and Mango Avocado Salsa

Experience the vibrant flavors of summer with this delicious Fried Green Plantains and Mango Avocado Salsa. Crispy, savory plantains paired with a fresh mango and avocado salsa make for an irresistible snack or appetizer that everyone will love. Enjoy a taste of the tropics tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizers, Side Dishes

Cuisine Caribbean

Servings 6 servings

Calories 300 kcal

Equipment

• Skillet
• Frying Pan
• Oven
• Peeler
• Chef's Knife
• Cutting Board

Ingredients

  

• 4 cups Coconut Oil
• 4 Green Plantains about 2 pounds
• Diamond Crystal Kosher Salt
• 2 cups Diced Ripe Mango about 2 mangos
• 1 cup Diced Hass Avocado 1 medium avocado
• ½ cup Finely Diced Red Onion
• ¼ cup Minced Fresh Cilantro
• 2 tablespoons Extra Virgin Olive Oil
• Freshly Ground Black Pepper
• big pinch Diamond Crystal Kosher Salt
• ¼ teaspoon Red Pepper Flakes
• Juice from 1 Lime

Instructions

 

• First, let’s make the fried plantains. Begin by heating your fat of choice, preferably coconut oil, in a large Dutch oven over medium heat until it reaches 325°F. This temperature is crucial; it ensures the plantains fry to perfection.
• While the oil heats up, take the green plantains and cut off both ends. Be sure to use super-green plantains, which will give you the best results. If you can only find ripe ones, ask your produce vendor for green ones from the back.
• Next, with a sharp knife, cut a shallow line down the length of each plantain. It’s important not to cut into the fruit itself. Once that’s done, slice each plantain into three even pieces, about 2 inches long. I prefer larger pieces, but feel free to cut them smaller if you like.
• When the oil is ready, carefully lower the plantains into the bubbling fat. You should see immediate bubbling around them, which indicates they are frying correctly. Fry the pieces for around 3 to 5 minutes, turning them occasionally until they turn a lovely golden yellow.
• Once fried, transfer the plantains to a paper towel-lined baking sheet to drain any excess oil. Here’s where the magic begins: take each fried plantain and place it between two pieces of parchment paper.
• Smash each plantain with a meat pounder, tortilla press, or any flat, heavy object to create a thin patty, about ¼ inch thick. Repeat this process until all plantain pieces are flattened.
• Be cautious; if the patties are too thin, they might crumble when fried again. You want them to be thin enough to ensure a nice crunch but not too fragile.
• Now, bring the temperature of the oil up to 350°F. Fry the flattened plantains in batches, about two to three at a time, for another 5 to 7 minutes until they’re crispy. Avoid overcrowding the pan, as this can lower the oil's temperature.
• These crunchy delights are ready when they sound hard and hollow when flicked. Carefully remove them from the oil and let them cool on a metal rack, repeating with the remaining batches.
• Sprinkle the fried green plantains with coarse salt while they’re still hot and set them aside as you prepare the salsa.
• For the salsa, start by dicing two ripe mangos. I like to peel them first and cut around the flat seed in the center. Don’t forget to save some flesh to snack on!
• In a bowl, combine the diced mango, cubed avocado, finely diced red onion, minced cilantro, olive oil, freshly ground black pepper, kosher salt, red pepper flakes, and lime juice. Toss everything together gently, ensuring all ingredients are well mixed. Adjust the seasoning as necessary.
• Serve the Fried Green Plantains and Mango Avocado Salsa immediately for the best flavor and texture. Enjoy!

Keyword Caribbean Appetizer, Fried Green Plantains, Mango Avocado Salsa, Tropical Snack

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!