Fried Plantains with Mango Avocado Salsa

Mango Salsa & Fried Plantains

The very first thing I noticed in the yard of our friends’ Florida home was the beautiful mango tree! There were palm trees and pelicans along the dock and nice landscaping; but when we drove up for the first time, it was three ripening red mangoes clustered high in a tree that really caught my eye. Have you ever seen mangoes growing? I haven’t – growing up in Montana, I don’t think I ever even tasted a mango until my college days!

Our friends said the mangoes won’t be ripe for another month or so, but they were generous enough to let me take two home. I was most excited just to pick mangoes right off the tree. It’s not easy using one of those long pickers (see photo!) I’ll report back in a few weeks to let you know if they actually ripen; I’ve set them out on my counter next to some apples and bananas.

mango avocado salsa & fried plantains

Picking mangoes

So with the flavors of Florida on my mind, I created this recipe with several of the taste combinations we tried: mint, mango, Key Lime, Asian chilies.

Have you ever seen a mango tree? How do you like to eat mangoes?

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Fried Plantains with Mango Avocado Salsa

Mango Avocado Salsa

A fruity tropical side dish featuring mango, avocado and fried plantains.

  • Author: by Serena Ball, RD
  • Yield: 4 side dish servings 1x

Ingredients

Scale
  • 1 mango, peeled, pitted and chopped
  • 1 tomato, chopped
  • 1 avocado, peeled, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon grated Key Lime or orange peel
  • 1 tablespoon fresh Key Lime or orange juice
  • Sriracha chili sauce to taste
  • Kosher salt to taste
  • 2 teaspoons butter
  • 2 plantains (green, yellow or black in ripeness) peeled and sliced about 1/4-inch thick

Instructions

  1. Place all salsa ingredients (mango through salt) in a bowl and mix very gently. Set aside.
  2. Heat 1 teaspoon butter in large non-stick skillet, fry half plantain slices until golden on one side – about 3 minutes; flip and fry on the other side for about 2 minutes. Repeat with other teaspoon of butter and other half of plantain slices. Sprinkle with salt if desired and serve immediately with salsa.

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Mango Avocado Salsa

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

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