Grilled Mango Salsa with Plantain Chips

Grilled Mango Salsa with Plantain Chips

(published in Chile Pepper Magazine)

Yield: 4 Servings * Zest Factor: Medium

The plantain chips and mango give an island twist to a standard salsa fresca. Great for snacking and amazing if paired with a cold Corona.


3 plantains, peeled and sliced on a diagonal, thin to win (a mandoline is the best tool for the job)

canola oil, for frying


1 ripe mango, peeled and cut into ¼ inch thick slices

1 teaspoon curry powder

2 medium (about 2 cups) vine tomatoes, diced

4 tablespoons minced red onion

4 tablespoons minced fresh jalapeno, seeds included

juice of 2 fresh limes

1 tablespoon olive oil

2 tablespoons habanero hot sauce

Fill a medium stock pot with canola oil and turn the heat to high for deep frying. Once the temperature reaches 350˚ then fry plantain chips in batches until golden brown and crunchy, remove from oil and place on a paper towel lined plate. Sprinkle with salt.

Season your mango slices with curry powder and salt. Grill about 1 minute per side on the hottest part of your grill. Remove, and allow to cool then dice. In a medium sized bowl, combine diced tomatoes with remaining ingredients. Stir and add mango to the bowl to finish. Stir once more to incorporate flavors. Serve with plantain chips.


2 thoughts on “Grilled Mango Salsa with Plantain Chips

  1. Pingback: black bean and corn pico de gallo « Cooking with Aurora

  2. Pingback: Grilled Halibut with Mango Salsa « Cooking with Aurora

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