Sautéed Caribbean Plantains with Spicy Mango Salsa

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Sweet and tender ripe plantains are pan-fried to golden perfection and served with a vibrant, spicy mango salsa that balances sweetness with heat. This Caribbean-inspired recipe, ready in about 25 minutes, turns ripe plantains, vegetable oil, ripe mango into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 ripe plantains
• 2 tbsp vegetable oil
• 1 medium, diced ripe mango
• 1/2 cup, finely chopped red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño pepper
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Peel 2 large ripe plantains and slice them diagonally into 1/2-inch thick pieces. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.
2. Step 2: Add the plantain slices in a single layer and sauté for 3-4 minutes on each side until golden brown and caramelized, turning carefully with a spatula. Remove and drain on paper towels.
3. Step 3: In a mixing bowl, combine 1 diced medium ripe mango, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño pepper (seeded to reduce heat), 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to mix.
4. Step 4: Serve the warm plantains topped with the spicy mango salsa for a refreshing contrast of flavors and textures.