Best Plantain Chips With Mango Salsa Recipes

Plantain Chips With Mango Salsa image

Provided by Sommer Clary

Categories Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
1 scallion, thinly sliced
1 serrano chili, minced
3 tablespoons red onions, minced
1/2 cup cilantro
1/2 teaspoon garlic salt
1 lime, juice of
vegetable oil, for frying
2 plantains
kosher salt

Steps:

Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.

Nutrition Facts : Calories 170.5, Fat 0.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 44.6, Fiber 3.9, Sugar 26.3, Protein 1.8

Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

Provided by Sarah Kirnon

Yield 6 servings

Number Of Ingredients 19

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Steps:

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.

Quick Plantain and Mango Salsa Plate image

Provided by Food Network

Categories condiment

Time 15m

Yield 8 servings

Number Of Ingredients 8

1 mango, small diced
1 jalapeno, diced
3 tablespoons freshly chopped cilantro leaves
1 red pepper, diced
1/2 red onion, diced
3 cups vegetable oil
3 ripe plantains, peeled and sliced
Salt

Steps:

In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside.
In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to "plantain chip".