Ingredients with Measurements:
- 2 ripe plantains
- 1 mango, diced
- 1/2 cup shredded coconut
- 1/4 cup honey
- 1/4 cup lime juice
- 1/4 tsp salt
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. Peel the plantains and slice them thinly on a diagonal.
2. Heat the oil in the deep fryer or pot to 350°F.
3. Fry the plantain slices in batches until golden brown and crispy, about 2-3 minutes per batch.
4. Remove the plantain chips with tongs or a slotted spoon and place them on paper towels to drain excess oil.
5. In a small bowl, whisk together the honey, lime juice, and salt.
6. In a separate bowl, mix together the diced mango and shredded coconut.
7. Arrange the plantain chips on a serving platter and drizzle the honey-lime mixture over them.
8. Spoon the mango-coconut mixture over the plantain chips.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Oil temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 46g
- Protein: 2g
- Fiber: 3g
- Sugar: 30g
Substitutions for ingredients:
- Instead of plantains, you can use green bananas or yuca.
- Instead of mango, you can use pineapple or papaya.
- Instead of shredded coconut, you can use toasted coconut flakes.
Variations:
- Add a sprinkle of chili powder or cayenne pepper for a spicy kick.
- Use a different type of honey, such as clover or wildflower, for a different flavor.
- Add chopped cilantro or mint to the mango-coconut mixture for a fresh herb flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the plantain chips to ensure they are crispy.
- Don't overcrowd the fryer or pot with too many plantain slices at once, as this will lower the oil temperature and result in soggy chips.
- Use a mandoline or sharp knife to slice the plantains thinly and evenly.
- Serve the chifle immediately after assembling to prevent the plantain chips from getting soggy.
Storage instructions:
- The plantain chips can be stored in an airtight container at room temperature for up to 2 days.
- The mango-coconut mixture can be stored in the refrigerator for up to 1 day.
Reheating instructions:
- To reheat the plantain chips, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until crispy.
Presentation ideas:
- Arrange the chifle on a wooden board or platter for a rustic look.
- Garnish with fresh mint leaves or edible flowers for a pop of color.
Garnishes:
- Fresh mint leaves
- Edible flowers
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Serve with a tropical fruit salad or ceviche for a light and refreshing meal.
- Pair with a margarita or mojito for a fun and festive drink.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Fried plantains
Troubleshooting advice:
- If the plantain chips are not crispy, the oil may not be hot enough or the slices may be too thick.
- If the mango-coconut mixture is too sweet, add a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to handle the hot oil with caution and keep children and pets away from the fryer or pot.
- Wash all produce thoroughly before using.
Food history:
- Chifle is a traditional Ecuadorian snack made from fried plantain chips.
- Mango and coconut are popular tropical fruits that are often used in Latin American cuisine.
Flavor profiles:
- Sweet, tangy, and tropical
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
- Enjoy as a light and refreshing lunch or dinner.
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Region: Peruvian