A lively twist on Latin-inspired appetizers, these crispy twice-fried plantain tostones paired with refreshing mango salsa and vibrant cilantro chimichurri deliver a bold mix of textures and flavors. Every element brings something unique to the plate: the golden, crunchy base of plantains, the juicy bursts of sweet and tangy mango, and the herbaceous punch of garlicky chimichurri. When combined, they create a dish that is both playful and refined, making it a standout appetizer suitable for both casual gatherings and sophisticated dinner parties.

Full Recipe:

Ingredients

• 2 plantains (about 1½ lb)

• ¼ cup coconut oil

• Sea salt

Mango Salsa

• 1 large champagne mango (about 1 lb), diced

• ¼ cup minced red onion or shallot

• ¼ cup finely diced red bell pepper

• 1 tsp minced jalapeño

• ¼ cup finely chopped cilantro

• 2 tbsp freshly squeezed lime juice

• Sea salt to taste

Cilantro Chimichurri

• 1 cup packed cilantro leaves (some stems fine)

• 5 small garlic cloves, minced

• ¼ cup diced onion

• ¼ cup fresh lime juice

• 2 tbsp water

• 1 tsp minced jalapeño

• ½ cup avocado oil

• ½–1 tsp sea salt to taste

Optional

• ½ cup crumbled feta or queso cheese

Directions

• Combine mango, onion or shallot, red bell pepper, jalapeño, cilantro, and lime juice to prepare the salsa. Season with salt and set aside.

• Blend cilantro, garlic, onion, lime juice, water, and jalapeño, then stream in avocado oil to make chimichurri. Blend until slightly creamy but textured. Season with salt.

• Heat coconut oil in a skillet. Peel plantains, slice into 1-inch rounds, and fry 2–3 minutes per side until lightly golden. Drain on paper towels.

• Smash each round to ¼-inch thickness with a flat surface, then fry again for 1–2 minutes per side until golden and crisp. Season with salt immediately.

• Top each tostone with mango salsa, drizzle chimichurri, and sprinkle cheese if using. Serve at once.

Nutrients

• Gluten-free

• Dairy-free (omit cheese if needed)

• Paleo-/Primal-friendly

• Vegetarian

• Clean-eating profile with minimally processed ingredients

• Perfect appetizer for sharing or snacking

Why This Recipe Stands Out

This appetizer shines because it layers vibrant flavors over a base that is both rustic and irresistible. The twice-fried technique used for plantains transforms them into golden, crispy discs with a soft interior, providing the perfect canvas for toppings. Mango salsa contributes bursts of juicy sweetness, balanced with subtle spice from jalapeño and refreshing citrus from lime juice. The cilantro chimichurri brings an herb-forward punch with garlic and onion, rounding out the flavor profile. When combined, the result is not only a treat for the taste buds but also visually stunning—bright yellow, green, and red tones make this dish as appealing to the eyes as it is to the palate. It stands out because it feels indulgent yet fresh, celebratory yet easy to make.

The Benefits of the Ingredients

Each ingredient plays a vital role in flavor, nutrition, and overall appeal. Plantains are hearty and provide complex carbohydrates that keep you energized, while frying transforms them into a crunchy treat. Mango, bursting with vitamin C and natural sweetness, not only balances the savory elements but also boosts immunity. Red onion and bell pepper provide antioxidants, while jalapeño offers just enough spice to enhance flavor without overpowering the dish. Cilantro contributes freshness and cleansing properties, while garlic and onion deepen the savory profile. Avocado oil, used in the chimichurri, adds richness and delivers heart-healthy fats that create a silky drizzle. Coconut oil, stable under high heat, is ideal for frying and lends a faint tropical note that ties everything together. Optional cheese brings a salty contrast that pairs beautifully with mango’s sweetness. Together, these ingredients create a dish that’s flavorful, nutritious, and well-balanced.

Cooking Tips

Achieving perfect tostones requires a few mindful techniques. The first fry should only turn the plantains golden, not deeply browned, since they will cook again. Smashing evenly is key—too thick, and they won’t crisp properly; too thin, and they may break apart. A thickness of about a quarter inch strikes the right balance. Make sure to fry the smashed plantains quickly on the second round to achieve a crispy outside while maintaining a tender center. Season them immediately after frying while they’re hot to lock in flavor. When assembling, add salsa and chimichurri just before serving so the tostones don’t lose their crunch. If making ahead, keep the toppings separate and fry the plantains shortly before serving. For variations, swap cilantro with parsley in the chimichurri or add extra chili if you prefer more heat. Cheese lovers can try crumbled feta or queso fresco, while vegans can keep it dairy-free for a lighter bite.

Serving Suggestions

This dish is versatile and fits into many occasions. As a party appetizer, arrange the tostones on a large platter for a colorful, eye-catching spread that guests can enjoy with their fingers. They pair beautifully with a chilled lager, fruity sangria, or a crisp sparkling water infused with lime. For a light lunch, serve them alongside a simple salad drizzled with extra chimichurri. They also work well as part of a brunch menu, providing a savory-sweet bite next to eggs or avocado toast. As a side dish, tostones pair wonderfully with grilled shrimp, chicken skewers, or marinated tofu, with extra chimichurri to drizzle over the main course. Leftovers don’t go to waste—chimichurri doubles as a marinade for roasted vegetables or meat, and mango salsa can brighten up tacos, rice bowls, or even sandwiches. Even the tostones can be reheated in the oven and paired with dips like guacamole or hummus. This flexibility ensures that no matter the occasion, the dish adapts seamlessly.

Conclusion

Tostones with mango salsa and cilantro chimichurri embody the perfect balance of crispiness, freshness, and vibrant flavor. Each component is simple on its own but transforms into something extraordinary when combined. The golden crunch of fried plantains offers comfort, while the juicy mango salsa delivers brightness and zest. Cilantro chimichurri ties everything together with its herbaceous, garlicky punch, creating a flavor explosion in every bite. With nutritious elements like vitamin-rich mango, antioxidant-packed herbs, and healthy fats from avocado oil, this appetizer is as wholesome as it is delicious. Perfect for entertaining or simply treating yourself, these tostones offer an elevated snack that’s fun, flavorful, and full of life. By preparing the components thoughtfully and serving them fresh, you create a dish that excites the senses and leaves a lasting impression. Whether served at a festive gathering, a casual weekend meal, or as a creative side, this recipe proves that simple ingredients can deliver extraordinary results.

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Pin Title
Tostones with Mango Salsa & Cilantro Chimichurri – Crunchy Latin-Style Plantain Appetizer

Pin Description
Golden twice-fried plantain tostones piled with sweet mango salsa and drizzled with vibrant cilantro chimichurri— a fresh, flavorful appetizer that’s gluten-free, vegetarian, and irresistibly crunchy. Perfect for parties or brunch!

Hashtags
#Tostones #MangoSalsa #AppetizerRecipe