Pan-Seared Plantain with Mango and Cilantro

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Golden plantain slices caramelized until crisp, balanced with sweet mango and fresh cilantro for a vibrant tropical side dish. This Venezuelan vegetarian recipe, ready in about 25 minutes, pairs plantains, mango, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 (about 1.5 lbs) plantains
• 1 ripe mango
• 2 tbsp olive oil
• 1/4 cup cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel plantains and slice into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add plantain slices in a single layer, avoiding overcrowding, and cook for 4-5 minutes per side until golden brown and caramelized.
3. Step 3: Add diced mango, remaining 1 tbsp olive oil, salt, and black pepper. Cook for 2 minutes until mango softens slightly but retains shape.
4. Step 4: Remove from heat, stir in chopped cilantro, and serve immediately while plantains are crisp.