Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce
Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Make the mango hot sauce: Heat the oil in a medium pan over low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMake the mango hot sauce: Heat the oil in a medium pan over low heat.
Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften.
Add the salt, vinegar, and ½ cup water.
Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth.
Stir in the orange juice and season with more salt to taste.
Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.).
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt.
Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil.
Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick.
Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes.
Using a slotted spoon, transfer to a paper towel–lined plate to drain.
Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.