I love serving this Vegan Mango Salsa with Plantain Chips at barbecues, picnics, and pool parties. It’s a crowd-pleaser that’s easy to make and always disappears quickly. The sweet and spicy flavors are irresistible, and it’s a great way to sneak in some extra fruits and veggies. Trust me, once you try this salsa, you’ll never go back to store-bought!
Number of Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: Vegan
Ingredients:
For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
For the Plantain Chips:
- 2 large green plantains, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
Equipment/Utensils Required:
- Baking sheet
- Mixing bowl
- Knife and cutting board
Preparation Steps:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the sliced plantains with olive oil, chili powder, garlic powder, and salt until well coated.
- Arrange the plantain slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the plantain chips are golden brown and crispy.
- While the plantain chips are baking, prepare the mango salsa. In a large mixing bowl, combine the diced mangoes, red bell pepper, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Stir until well combined.
- Once the plantain chips are done, remove them from the oven and let them cool slightly.
- Serve the mango salsa with the plantain chips and enjoy!
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin C: 70%
- Vitamin A: 30%
- Folate: 15%
- Potassium: 20%
- Magnesium: 10%
Vegan Mango Salsa with Plantain Chips
I love serving this Vegan Mango Salsa with Plantain Chips at barbecues, picnics, and pool parties. It's a crowd-pleaser that's easy to make and always disappears quickly. The sweet and spicy flavors are irresistible, and it's a great way to sneak in some extra fruits and veggies. Trust me, once you try this salsa, you'll never go back to store-bought!
Ingredients
For the Mango Salsa:
- 2 ripe mangoes peeled and diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 jalapeno pepper seeded and minced
- 1/4 cup fresh cilantro chopped
- Juice of 2 limes
- Salt and pepper to taste
For the Plantain Chips:
- 2 large green plantains peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the sliced plantains with olive oil, chili powder, garlic powder, and salt until well coated.
- Arrange the plantain slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the plantain chips are golden brown and crispy.
- While the plantain chips are baking, prepare the mango salsa. In a large mixing bowl, combine the diced mangoes, red bell pepper, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Stir until well combined.
- Once the plantain chips are done, remove them from the oven and let them cool slightly.
- Serve the mango salsa with the plantain chips and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 2g
- Vitamin C: 70%
- Vitamin A: 30%
- Folate: 15%
- Potassium: 20%
- Magnesium: 10%
