Angela's Tropical Delight

Angela and I have been friends since high school. Back in the day we were inseparable...to the point where we could (and did) finish one another's sentences and saying what was on the other's mind.
These days, we live 1090 miles apart and only see each other about once every half decade or so, but that doesn't stop us from combining brain waves to finish thoughts and create new things.
This past week Angela was in the area for a business meeting. She came a couple of days early so we could hang out. The first night we dined at a famous Cuban restaurant where we had maduros (fried ripe plantains).
"Wouldn't this be great with mangoes?" she asked.
"And onions," I added.
"Ohhhhhhhhh," we said together.
So, we finished our meal, wandered around the tourist destination's "downtown" for a few more hours before I headed home. The next morning, I set to  work on the new plantain dish so I could bring it with me later that day to see what Angela thought of the dish she had invented.
This dish tastes amazing, yet it takes just a few minutes to make.
Angela's Plantains
2 ripe plantains, thickly sliced
1 ripe mango, cut into tiny pieces
1/2 of a red onion
1 tablespoon of olive oil and 1 tablespoon of melted butter (or butter substitute)
  • Cilantro for garnish
  • Mix the olive oil and butter in a fry pan over medium-high heat.
  • Add  the plantains and then the mango. Fry for about 5 minutes without stirring. Flip the plantains, fry for another minute.
  • Add the onions. Fry for about two more minutes, stirring all the while.
  • Put a serving on your plate, garnish with cilantro. 
  • Serve hot or warm.


Vegetarian (can be vegan by using butter substitute).

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