Native Expression Mango-Chili Salsa with Crispy Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, authentic salsa featuring sweet mango and spicy chili, served alongside caramelized plantains for a dish that embodies 'native expression' through bold, balanced flavors. This latin american-inspired vegetarian ready in about 40 minutes blends large, peeled and diced ripe mango, finely diced red bell pepper, 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 290 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

• 1 large, peeled and diced ripe mango
• 1/2, finely diced red bell pepper
• 1/4, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, finely minced red chili
• 2 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 2 medium, sliced 1/4 inch thick ripe plantains
• 1 tsp brown sugar
• 1/4 tsp cinnamon

Instructions

1. Step 1: In a medium bowl, combine diced mango, red bell pepper, red onion, fresh cilantro, minced red chili, lime juice, and olive oil. Gently toss until all ingredients are evenly distributed. Cover and refrigerate for 20 minutes to allow flavors to meld.
2. Step 2: Heat a non-stick skillet over medium heat. Add plantain slices in a single layer, cooking for 3-4 minutes per side until golden brown and caramelized. Sprinkle with brown sugar and cinnamon during the last minute of cooking, stirring gently to coat.
3. Step 3: Check plantains by lifting a slice—edges should be crisp and golden. Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
4. Step 4: Taste the salsa and adjust seasoning if needed (add more lime juice for brightness or chili for heat). Serve immediately alongside warm, crispy plantains.
5. Step 5: Arrange the plantain slices on a plate, spoon salsa over them, and garnish with a small cilantro sprig to mirror the 'authentic' presentation of native dishes.