🌟Mouthwatering Vegan Caribbean Brunch: Tropical Mango-Avocado Salsa on Savory Plantain Hash Browns

Allergens

None

Ingredients

• 2 medium green plantains
• 1 ripe avocado
• 1 large mango
• 1/2 cup red onion
• 1/4 cup fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons coconut oil

Instructions

1. Peel and chop the plantains into 1/2 inch cubes.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the plantain chunks, cumin, and smoked paprika, stirring to coat evenly. Cook for about 10 minutes, or until the plantains are golden brown and crispy on the outside but still tender inside. Season with salt and pepper. Remove from skillet and set aside.
3. While the plantains cook, dice the mango, red onion, and cilantro. In a medium bowl, combine these ingredients with the lime juice and toss gently. Season with salt and pepper to taste.
4. To serve, arrange the plantain hash browns in a circular shape on your plate. Top with a generous scoop of the Tropical Mango Avocado Salsa.

Chef’s Insight

Use ripe but firm plantains and avocados to ensure the perfect texture.

Notes

Feel free to adjust the spice levels according to your preference.