Tostones with Mango Salsa
Fried plantains are a staple starchy food throughout Central America, the Caribbean islands, and equatorial Africa. Botanically similar to bananas (which are sometimes called “dessert bananas” in other parts of the world to separate them from plantains), plantains are starchier and can have varying levels of sweetness. That sweetness can readily be determined by their firmness and color. For this recipe, select green plantains that are somewhat firm.
- This recipe is from our cookbook: Gather
- 1 cup 1 cup 1 cup Mango, peeled, finely diced
- 1/4 cup 1/4 cup 1/4 cup Red Onion
- 1/2 cup 1/2 cup 1/2 cup Green Bell Peppers
- 1/4 cup 1/4 cup 1/4 cup Tomato
- 1 clove 1 clove 1 clove Garlic, minced
- 1/8 cup 1/8 cup 1/8 cup Olive Oil, Extra Virgin
- 2 2 2 Lime, juice
- 2 tsp 2 tsp 2 tsp Salt, pink himalayan or sea salt
- 1/2 cup 1/2 cup 1/2 cup Lard
- 5 whole 5 whole 5 whole Plantain, green plantains
- Himalayan Pink Salt, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To make the mango salsa, peel the skin of the mango, and finely dice the meat. Finely dice the red onion. Remove the seeds from the green bell pepper and tomatoes, and finely dice them as well. In a medium-sized bowl, toss these ingredients together. Add the minced garlic, olive oil, lime juice, and salt. Stir to combine all ingredients, and chill until time to serve.
- Heat a cast iron skillet over medium-high heat. Add the lard to the skillet to heat for frying. Peel the plantains, and cut them into large 1-inch chunks. Place the plantain pieces in the skillet, and fry them on each side until golden brown.
- Remove the plantains from the skillet, and press down each plantain with a ramekin or flatbottomed bowl to create a small pancake. Fry the plantains again for 1 minute per side.
- Remove the plantains from the skillet, and sprinkle them with salt. Serve them topped with the mango salsa
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