Grilled Plantain and Mango Salsa with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired vegetarian (vegetarian) ready in about 23 minutes blends ripe, diced mango, diced avocado, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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, peeled and sliced into 1/2-inch thick rounds plantains
• 1 ripe, diced mango
• 1, diced avocado
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp cumin

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.