Try adding in diced avocado and/or cherry tomatoes to your salsa for an extra twist.
Enjoy the tostones as a crowd-pleasing snack or appetizer to a Mexican dinner.
Start with the salsa. Peel the mango, remove the put and cut the fruit in small cubes. Prepare the remaining salsa ingredients and mix with mango. Season with salt and set the salsa aside.
For the tostones, preheat a iron skillet. Make one slit down the length of each plantain skin, trying not to cut into the plantains. Cut each plantain into 2 cm . Add the coconut oil to the preheated skillet and add as many plantain slices as you can fit into the pan. Fry for 2-3 minutes per side adjusting the heat if they start to brown too much. They should be golden and just slightly browned. Remove the slices from the pan usings tongs or a slotted spoon, and leave the slices to drain on a paper towel lined plate. Repeat with the remaining slices. Using a flat surface, smash the fried plantains flat into 1/2 cm thick discs.
Fry the flattened plantains again, about 1-2 minutes per side until they're golden brown and crispy. Repeat until all the plantains have been fried, flattened, and fried again, adding additional coconut oil if necessary. Sprinkle a small amount of sea salt over the tostones as they come out of the pan, so that the salt will stick.
Top each tostone (plantain chip) with 1-2 tbsp Mango Salsa, drizzle with salsa verde, and top with the crumbled queso fresco. Serve and enjoy immediately!
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