Caribbean-Inspired Spicy Mango Salsa on Crispy Plantain Chips

A flavorful caribbean snack perfect for standard eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

🍽 Servings: 4 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Caribbean

Allergens

Contains no common allergens unless specified.

Ingredients

2 ripe mangoes, peeled and diced 1 small red onion, finely chopped 1 jalapeño pepper, seeded and minced 1/4 cup fresh cilantro, finely chopped 1 tablespoon lime juice Salt and pepper, to taste 3 large green plantains Cooking oil (vegetable or coconut)

Instructions

In a medium bowl, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and let it rest for 30 minutes in the refrigerator to allow the flavors to meld together.
Preheat your oven to 400°F (205°C).
Peel the plantains, then use a sharp knife to thinly slice them into round chips.
In a large bowl, toss the plantain chips with enough oil to lightly coat them. Spread them out on a baking sheet lined with parchment paper in a single layer. Bake for 15 20 minutes or until they are golden brown and crispy, flipping the chips halfway through the cooking time.
Remove the plantain chips from the oven and let them cool slightly.
Arrange the cooled plantain chips on a serving plate and scoop spoonfuls of the spicy mango salsa atop each chip.
Serve immediately and enjoy!

Chef’s Insight

The combination of sweet mango, tangy lime, and spicy jalapeño creates a perfect balance of flavors in this recipe. Feel free to adjust the spiciness according to your preference. To get crispier plantain chips, you can double-fry them after they have cooled slightly from their first frying session.

Substitutions

For a less spicy salsa, use only half of the jalapeño or replace it with a milder pepper like bell pepper. If you don't have plantains, you can substitute tortilla chips for a quicker and easier option.

Alternative Preparations

To make this recipe gluten-free, ensure your cilantro doesn't come into contact with gluten-containing ingredients in the kitchen. For a vegan version, simply use plant-based oil for frying the plantain chips.

Alternative Methods

Instead of baking the plantain chips, you can deep-fry them until golden and crispy. Use caution when handling hot oil during this method.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Freshness of ingredients depends on their quality and storage conditions, but generally, mangoes last for 4-7 days in the refrigerator, while plantains can last for about a week at room temperature.

Plating Tips

Use a round or oval serving plate to create a visually appealing display of the plantain chips and salsa. For added visual interest, garnish with fresh cilantro leaves or a sprinkle of red pepper flakes.