Mango Lavva takes a savory turn in this salsa dish – serve with plantain fries, crudités, or your favorite chips. Spicy and slightly sweet, bookmark this one for your next party.
Mango Lavva Salsa
(Yields about 2 cups)
1⁄4 cup Mango Lavva
1 cup mango, diced small
1⁄4 cup red onion, diced small
1⁄2 cup tomato, diced small
1 clove garlic, minced
2 Tbs lime juice + zest
1⁄4 cup cilantro, packed + chopped
1⁄2 of a jalapeño, seeded + diced small (more or less depending on strength of jalapeño)
1⁄4 tsp salt (adjust to taste)
1⁄4 cup cucumber diced small
1⁄4 cup red bell pepper, diced small
(optional) Pinch of cayenne pepper, if you like a little more heat!
In a small mixing bowl, combine all ingredients.
Take 1/3 of the mixture and place in small food processor. Pulse until slightly pureed with some remaining texture.
Reincorporate pulsed mixture back into remaining portion of salsa and stir to combine.
2 large ripe plantains
1-2 Tbs melted coconut oil (enough to evenly coat the plantains)
Preheat oven to 400
Cut plantains into fries (about 3 inches in length and 1⁄2 an inch in thickness)
Toss plantains with coconut oil, start with small amount and add more until they are evenly coated. Toss oiled plantains with sea salt.
Using small amount of coconut oil, grease sheet pan to prevent sticking
Arrange plantains on greased sheet pan in single layer, and roast for 15-20 minutes, flipping halfway through
Serve with Mango Lavva Salsa – enjoy!