For the Blender Mango Salsa
- 1 large mango, chopped
- 4 roma tomatoes, quartered
- 1/2 cup diced red onion
- 1/4 cup tightly packed fresh cilantro
- Juice from 1 lime
- 1/2 teaspoon sea salt
- 1 garlic clove, roughly chopped
- 1 jalapeno, seeded, ribbed and chopped
For the Tostones
- 2 large green-yellow plantains
- 1/2 cup coconut oil
- 2 teaspoons coarse sea salt
- First, prepare the salsa. Combine all ingredients in a high-powered blender or food processor and give it a good stir with a spatula. (Don’t skip the stir – that makes sure the ingredients blend more evenly.)
- Pulse in 1 second increments, stirring with a spatula in between, until the salsa is blended to your liking. It won’t be as chunky as, say, pico de gallo, but you can still end up with a chunkier salsa if that’s what you’re after. Pour the salsa into a jar or container and refrigerate while you make the tostones.
- To make the tostones, first peel and cut the plantains. Slice off the tips of the plantains. Cut a slit vertically through the outer peel of each plantain. Slice the plantains into 2” discs and pull off the peel (it should be easy because of the vertical cut you made).
- Melt the coconut oil in a cast iron pan or other deep skillet over medium-high heat. To test if the oil is hot enough, wet your fingers and flick a bit of water into the oil. If the water sizzles immediately, the oil is ready! Place plantain chunks into the oil and fry for 3-5 minutes on each side. Remove plantains to a paper towel-lined plate. Place the fried plantains between two sheets of parchment paper. Using the bottom of a glass, smash the plantain chunks until they are about 1/2 inch thick. Return the smashed plantains to the oil and fry for an additional 1-2 minutes on each side. Remove to the paper towel-lined plate, sprinkle with sea salt, and let cool.
- Once the tostones have cooled, serve with the blender mango salsa.
Keywords: Tostones with Blender Mango Salsa