Tostones With Mango Salsa

Name: Tostones With Mango Salsa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 large green plantains; 60 ml coconut oil; Sea salt, to taste; 1 large ripe mango; 4 tbsp finely minced red onion or shallot; 4 tbsp finely diced red bell pepper; 1 tsp finely minced jalapeño; 4 tbsp finely chopped fresh coriander; 2 tbsp freshly squeezed lime juice; Sea salt, to taste; 25 g fresh coriander leaves; 5 small garlic cloves, minced; 50 g diced white onion; 1 tbsp freshly squeezed lime juice; 2 tbsp water; 1 tsp minced jalapeño; 120 ml avocado oil; 0.5 tsp sea salt, to taste; 50 g feta-style cheese, crumbled

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Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Canapés

Description

These crisp, golden plantain bites are the perfect vehicle for fresh and punchy toppings. Twice-fried for maximum crunch, the tostones are topped with juicy mango salsa and a drizzle of creamy cilantro chimichurri. This dish delivers contrast in every bite—hot and cold, sweet and savoury, creamy and crisp.

Ingredients

Tostones:

2 large green plantains ((approx. 680g total))
60 ml coconut oil ((plus more if needed))
Sea salt, to taste

Mango Salsa:

1 large ripe mango ((about 450g))
4 tbsp finely minced red onion or shallot
4 tbsp finely diced red bell pepper
1 tsp finely minced jalapeño ((adjust to taste))
4 tbsp finely chopped fresh coriander
2 tbsp freshly squeezed lime juice
Sea salt, to taste

Creamy Cilantro Chimichurri:

25 g fresh coriander leaves ((some tender stems fine))
5 small garlic cloves, minced
50 g diced white onion
1 tbsp freshly squeezed lime juice
2 tbsp water
1 tsp minced jalapeño
120 ml avocado oil
0.5 tsp sea salt, to taste

Optional:

50 g feta-style cheese, crumbled

Instructions

Begin by preparing the mango salsa. In a bowl, combine the mango, red onion, red pepper, jalapeño, coriander, and lime juice. Season with salt to taste and set aside.
For the chimichurri, add all ingredients except the oil to a blender. Blend on low speed while slowly streaming in the oil. Increase the speed gradually to medium until the mixture is emulsified and creamy, with flecks of coriander still visible. Adjust salt to taste and set aside.
To prepare the tostones, preheat a large skillet (preferably cast iron) over medium heat.
Make a lengthwise slit in each plantain peel and remove the skin carefully. Slice the plantains into 2.5 cm thick rounds.
Add coconut oil to the hot skillet. Working in batches, fry the plantain slices for 2–3 minutes on each side until lightly golden. Remove with tongs and drain on kitchen paper.
Flatten the fried plantain slices using the base of a flat plate or spatula to about 0.5 cm thick.
Return the flattened discs to the pan and fry again for 1–2 minutes per side until crisp and deeply golden. Repeat with remaining plantains, adding more oil as needed. Season with sea salt while hot.
To serve, top each tostone with 1–2 tablespoons of mango salsa. Drizzle generously with cilantro chimichurri and, if desired, scatter over crumbled feta.
Serve immediately while warm and crisp.

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Tostones With Mango Salsa