Grilled Plantain and Mango Salsa with Avocado

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Sweet plantains charred on the grill, topped with a vibrant mix of mango, avocado, and cilantro for a tropical side dish. This Venezuelan vegetarian recipe, ready in about 23 minutes, pairs plantains, mango, and avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large plantains, peeled and sliced into 1/2-inch thick rounds
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp cumin

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Instructions

1. Step 1: Preheat grill to medium-high heat. Brush plantain slices with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp cumin. Grill for 3-4 minutes per side until golden brown and tender.
2. Step 2: In a medium bowl, combine diced mango, diced avocado, finely diced red onion, and chopped cilantro. Add 2 tbsp lime juice and 1/4 tsp salt, then gently toss until evenly coated.
3. Step 3: Serve grilled plantain slices topped with the mango-avocado salsa.