Some of you may be wondering what tostones are, and that’s okay! Tostones are basically twice fried plantains that are smashed. They are very easy to make, but they are oh-so-delicious. You can use green or yellow plantains, but you should know that the yellow ones will be a touch sweeter and easier to smash.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
For the Salsa
- 1 large mango, pitted and chopped
- 4 roma tomatoes, quartered
- 1/2 c red onion, diced
- 1/4 c tightly packed fresh cilantro
- Juice from 1 lime
- 1/2 tsp. sea salt
- 1 garlic clove, roughly chopped
- 1 jalapeno, seeded, ribbed and chopped
For the Tostones
- 2 large green-yellow plantains
- 1/2 c coconut oil
- 2 tsp. coarse sea salt
- Add all of the salsa ingredients to blender and blend until you get your desired consistency. Blend it for less time if you want it a little chunkier. Pour the salsa in a bowl and refrigerate while you make the plantains.
- Peel the plantains and slice off the ends. Slice the plantains into 2" thick rounds.
- Melt the coconut oil in a cast iron skillet over medium-high heat. Place the plantain chunks in the skillet and fry for about 3-5 minutes on each side.
- When you remove the plantains from the oil, set them on a paper towel-lined plate. Turn the heat off once you finish frying.
- On a sturdy surface, like a big cutting board, place the fried plantains between two sheets of parchment paper. Smash them with a saucepan or glass jar until they are about 1/2" thick.
- Turn the heat back on and return the smashed plantains to the pan to cook for an additional minute on each side.
- Remove them from the pan onto another paper towel-lined plate and season with seas salt. Let them cool.
- Serve with the mango salsa.