Spicy Mango Avocado Salsa with Baked Plantain Chips

A vibrant and flavorful dairy-free appetizer combining sweet mango, creamy avocado, spicy jalapeño, and crispy baked plantain chips.

Prep Time

20 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.47/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1largeRipe Mango(diced)

£1.40

2mediumAvocado(diced)

£2.00

0.3cupRed Onion(finely chopped)

£0.15

0.3cupRed Bell Pepper(finely diced)

£0.25

1smallJalapeño(seeded and finely minced (adjust to taste))

£0.30

2tablespoonsCilantro(chopped)

£0.35

2tablespoonsLime Juice(freshly squeezed)

£0.20

0.3teaspoonSea Salt(or to taste)

£0.01

0.1teaspoonBlack Pepper(or to taste)

£0.01

2largeGreen Plantains(firm and green)

£1.00

2tablespoonsOlive Oil

£0.15

0.5teaspoonGarlic Powder

£0.05

Total Cost

£5.87

£1.47 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Peel the plantains and slice them very thinly (about 1/8 inch thick) using a mandoline or a sharp knife.
3.
In a bowl, toss the plantain slices with olive oil, garlic powder, salt, and pepper. Make sure they are evenly coated.
4.
Arrange the plantain slices in a single layer on a baking sheet. Do not overcrowd.
5.
Bake for 20-25 minutes, or until the plantain chips are golden brown and crispy. Flip halfway through to ensure even cooking. Watch carefully as they can burn quickly.
6.
While the plantain chips are baking, prepare the mango avocado salsa. In a mixing bowl, combine the diced mango, avocado, red onion, red bell pepper, jalapeño, and cilantro.
7.
Add the lime juice, salt, and pepper to the salsa. Gently stir to combine.
8.
Taste and adjust seasonings as needed. You may want to add more lime juice or jalapeño depending on your preference.
9.
Once the plantain chips are baked, let them cool slightly before serving. Serve the plantain chips with the mango avocado salsa.

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My Notes

Nutrition Information

Nutrition per serving (265g)

425 kcal / 1778 kJ

Carbs

53g

20% of RDA

Fat

25g

36% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

25 g

28% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, you can add a pinch of cumin or chili powder to the plantain chips before baking.

If you don't have time to bake the plantain chips, you can use store-bought plantain chips. Be sure to choose a variety that is unsweetened and free of dairy.

The salsa can be made ahead of time and stored in the refrigerator for up to 24 hours. The avocado may brown slightly, so squeeze a little extra lime juice over the top to help prevent oxidation.

Adjust the amount of jalapeño to control the spiciness of the salsa. Removing the seeds and membranes of the jalapeño will reduce the heat.

Cooking Equipment

Oven

Mixing Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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