Mango Salsa with Baked Plantain Chips

This dish pairs juicy, sweet-tart mango salsa with crisp, salty baked plantain chips for a fresh and satisfying contrast. It is bright, colorful, and easy to make, with tropical sweetness, gentle heat, and a clean citrus finish.

Nutrition · per serving

180kcal

1.5gProtein

33gCarbs

6.5gFat

4.5gFiber

2 servings

Ingredients

10 items

Mango salsa

ripe mango, diced small250 g

red onion, finely diced40 g

fresh cilantro, finely chopped10 g

jalapeño, finely minced10 g

lime juice, freshly squeezed20 ml

lime zest1 tsp

sea salt3 g

Baked plantain chips

green plantain1 large (220 g unpeeled; about 150 g peeled)

coconut oil, melted15 g

sea salt2 g

Tips

•Choose a mango that is ripe but still slightly firm so the salsa stays bright and not mushy.
•For the crispest chips, slice the plantain as evenly and thinly as possible; a mandoline is helpful but not required.
•If you prefer milder heat, remove the jalapeño seeds and white membrane before mincing.
•The salsa is best fresh, but it can be chilled for up to 4 hours; the chips are best eaten the day they are made.

Steps

1
Preheat the oven to 220°C and line a large baking tray with parchment. Peel the plantain by trimming the ends, scoring the skin lengthwise, and lifting off the peel. Slice the plantain into very thin rounds, about 2 mm thick, so they bake evenly and crisp well.
1 large (220 g unpeeled; about 150 g peeled) green plantain
2
In a bowl, toss the plantain slices with the melted coconut oil and sea salt until lightly and evenly coated. Spread them on the tray in a single layer without overlapping; crowding will make them steam instead of crisp.
1 large (220 g unpeeled; about 150 g peeled) green plantain15 g coconut oil, melted2 g sea salt
3
Bake for 12 to 16 minutes, turning the slices after about 8 minutes, until the edges are golden and the centers are dry. Remove any chips that brown early. Let them cool on the tray for 5 minutes; they will crisp further as they cool.
1 large (220 g unpeeled; about 150 g peeled) green plantain15 g coconut oil, melted2 g sea salt
4
While the chips bake, make the salsa. Combine the diced mango, red onion, cilantro, jalapeño, lime juice, lime zest, and sea salt in a bowl. Toss gently so the mango stays chunky. Let it sit for 5 minutes so the flavors meld and the onion softens slightly in the lime juice.
250 g ripe mango, diced small40 g red onion, finely diced10 g fresh cilantro, finely chopped10 g jalapeño, finely minced20 ml lime juice, freshly squeezed1 tsp lime zest3 g sea salt
5
Taste the salsa and adjust by serving as is or with a little extra lime from your pantry if you want it brighter. Spoon the mango salsa into a serving bowl and serve immediately with the baked plantain chips.

Origin & History

Fruit salsas are popular across the Caribbean, where tropical produce such as mango is often paired with chile, onion, and lime for a balance of sweet, sharp, and spicy flavors. Plantains are also a staple throughout the region, commonly fried or baked as snacks and side dishes, making this pairing a natural Caribbean-style combination.

caribbean mango plantain paleo beginner baked snack

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Steps

Preheat the oven to 220°C and line a large baking tray with parchment. Peel the plantain by trimming the ends, scoring the skin lengthwise, and lifting off the peel. Slice the plantain into very thin rounds, about 2 mm thick, so they bake evenly and crisp well.

1 large (220 g unpeeled; about 150 g peeled) green plantain

In a bowl, toss the plantain slices with the melted coconut oil and sea salt until lightly and evenly coated. Spread them on the tray in a single layer without overlapping; crowding will make them steam instead of crisp.

1 large (220 g unpeeled; about 150 g peeled) green plantain15 g coconut oil, melted2 g sea salt

Bake for 12 to 16 minutes, turning the slices after about 8 minutes, until the edges are golden and the centers are dry. Remove any chips that brown early. Let them cool on the tray for 5 minutes; they will crisp further as they cool.

1 large (220 g unpeeled; about 150 g peeled) green plantain15 g coconut oil, melted2 g sea salt

While the chips bake, make the salsa. Combine the diced mango, red onion, cilantro, jalapeño, lime juice, lime zest, and sea salt in a bowl. Toss gently so the mango stays chunky. Let it sit for 5 minutes so the flavors meld and the onion softens slightly in the lime juice.

250 g ripe mango, diced small40 g red onion, finely diced10 g fresh cilantro, finely chopped10 g jalapeño, finely minced20 ml lime juice, freshly squeezed1 tsp lime zest3 g sea salt

Taste the salsa and adjust by serving as is or with a little extra lime from your pantry if you want it brighter. Spoon the mango salsa into a serving bowl and serve immediately with the baked plantain chips.

Origin & History