Ingredients with Measurements:
- 2 green plantains
- 1/4 cup vegetable oil
- 1 ripe mango, diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tostone press or heavy flat-bottomed object (such as a can or glass)
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the plantain slices to the skillet and cook for 2-3 minutes on each side, until lightly browned.
4. Remove the plantain slices from the skillet and place them on a cutting board.
5. Using a tostone press or heavy flat-bottomed object, flatten each plantain slice to about 1/4 inch thickness.
6. Return the flattened plantain slices to the skillet and cook for an additional 2-3 minutes on each side, until golden brown and crispy.
7. Remove the tostones from the skillet and place them on a paper towel-lined plate to drain excess oil.
Mango Salsa:
1. In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeno pepper, and cilantro.
2. Add the lime juice and season with salt and pepper to taste.
3. Mix well.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the tostones
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Fat: 11g
Carbohydrates: 35g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Yellow plantains can be used instead of green plantains.
- Red pepper flakes can be used instead of jalapeno pepper.
- Parsley can be used instead of cilantro.
Variations:
- Add diced avocado to the mango salsa for a creamier texture.
- Top the tostones with shredded chicken or beef for a heartier meal.
Tips and tricks:
- Use a sharp knife to peel the plantains.
- Make sure the skillet is hot before adding the plantain slices to prevent sticking.
- Don't overcrowd the skillet when cooking the tostones to ensure even browning.
Storage instructions:
Store the tostones and mango salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tostones in a preheated oven at 350°F for 5-7 minutes or until crispy. The mango salsa can be served cold.
Presentation ideas:
Arrange the tostones on a platter and top with the mango salsa. Garnish with additional cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
Troubleshooting advice:
- If the tostones are too hard to flatten, try cooking them for an additional minute on each side before flattening.
- If the tostones are too soft, try cooking them for an additional minute on each side after flattening.
Food safety advice:
- Make sure to wash all produce before using.
- Use a clean cutting board and knife to prevent cross-contamination.
Food history:
Tostones are a popular dish in many Latin American countries, particularly in the Caribbean. They are made by twice-frying green plantains and are often served as a side dish or snack.
Flavor profiles:
The tostones have a crispy texture and a slightly sweet flavor from the plantains. The mango salsa is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the tostones and mango salsa as an appetizer or side dish at your next party or gathering.
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