Skip to Content

Fried Plantains with Mango Avocado Salsa

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?

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mango Avocado Salsa

Fried Plantains with Mango Avocado Salsa

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


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


  • 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


  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.

Mango Avocado Salsa