A fruity tropical side dish featuring mango, avocado and fried plantains.
Author:by Serena Ball, RD
Yield:4 side dish servings 1x
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
Place all salsa ingredients (mango through salt) in a bowl and mix very gently. Set aside.
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.