Plantain Chips With Chilli Mango Dip

Total Time
25mins
Prep 25 mins
Cook 0 mins

Posted for RSC#8

Ingredients Nutrition

Directions

  1. To make the dip: Heat the sunflower oil in a saucepan then add the diced mango, white wine, cardomom pods, white wine vinegar and balsamic vinegar; cook for about 4 minutes then add ginger and garlic and continue to cook until the mango is soft enough to mash lightly.
  2. Remove from heat; when cool remove cardomom pods then add the sour cream, diced chilli and cilantro; mix well together and set aside while you prepare the plantains.
  3. Chips: peel the plantains and cut into diagonally slanted slices.
  4. Pour sunflower oil to a depth of 1 ½ inches into a large pan and place over a medium heat until hot; fry the plantain ‘chips’ (in batches) for about 3 minutes, turning them until brown.
  5. Drain the chips on kitchen paper, keeping cooked chips warm while the next batch is cooking.
  6. Serve hot chips with dip.

Reviews

(2)
Most Helpful

This is the first time I've cooked plantains and I liked them. I used my new deep-fat fryer for frying them. My two friends and I enjoyed this dish as an appetizer on the sofa together with a mango daiquiri. We first forgot to add the cilantro because the girl who was responsible for this recipe (I hosted a vegetarian cooking evening) doesn't like it. The dip certainly is improved by the addition of the fresh coriander. We loved the mango in the dip, but would use less sour cream next time to even taste more of the mango. We would also add a hotter chilli. Thank you for convincing me to cook plantains and good luck in the contest!

tigerduck March 09, 2006

Wow, this dip just tastes like summer to me. The blend of mango, corriander (cilantro) and chilli is a real winner.... I imagine it would be equally good with seafood and chicken as well as chips. I used large potatoes, suitable for frying as plantain isn't available in my neck of the woods. A very yummy recipe indeed.

Kate in Katoomba March 01, 2006

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