Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.
Ingredients
4 Servings
6
4
3
2
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
Step 2
Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.
Leave a Review
Reviews (2)
Back to TopMay I pose a question to the chef? I live in central Mexico. I have access to platanos machos or platanos tabascos. Do you think these varieties would “perform” for this recipe? Gracias.
Anonymous
San Miguel de Allende
9/25/2020