An intriguing guacamole with some sweetness from mango, papaya and pineapple and less guilt.
This recipe would be a great addition to your appetisers, especially if you are trying to serve something vegan, healthy and gluten free!
If you are a guacamole purist then leave out the fruits and just go with nothing but coriander, lime juice and salt. But if you are one of those people who love spicy, sweet and creamy at the same time then go for it.
A little too bland? Add some garlic, jalapeno or spice. Want more sweetness? Then include more fruit. Don’t like any fruit in it? Leave it out completely. This recipe is totally flexible!
3 large avocado cut in half and stones removed
1/2 cup diced papaya
1/2-1cup diced pineapple
1/2-1- cup diced mango
1 clove of minced garlic
1/4 cup minced jalapenos or more if you like spicy
1/4 - 1/2 cup minced red onion
Juice of lime or lemon, adjust to taste
1/4 cup chopped coriander
1/4 -1/2 teaspoon cumin, optional
1 tablespoon extra virgin olive oil
Salt to taste
2-3 unripe plantains
Salt or garlic salt
Freshly ground pepper
Oil for deep-frying
Scoop avocado into a bowl.
Mash with a fork until you have a smooth and chunky texture, add lime.
Add pineapple, papaya and/or mango to another bowl, followed by garlic, onion, and coriander leaves and mix gently.
Add the fruit mixture to the mashed avocados. Lightly mix, adjust the seasonings.
Preheat the oven to 200°C. Line baking sheets with foil and coat with cooking spray.
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. If the plantains are straight from the fridge, you can run them through hot water, to help with peeling
Slice the plantains thinly with the help of slicer or mandolin for consistent results
Mix plantains with salt and paprika. Toss them together.
Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven
Store in a sealed container or serve immediately.
Heat up a large skillet or cast iron with oil up to ½ inch, heat up to medium-high until it's hot but not smoking.
Fry the plantain in batches, turning once, until slightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains absorb excess oil and become soggy)
Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Store in a sealed container or serve straight away.
Try it, share it, and enjoy it!
Calories: 223kcal (11%)| Carbohydrates: 30g (10%)| Protein: 2g (4%)| Fat: 12g (18%)| Saturated Fat: 1g (6%)| Sodium: 9mg| Potassium: 692mg (20%)| Fiber: 6g (25%)| Sugar: 13g (14%)| Vitamin A: 1120IU (22%)| Vitamin C: 41.4mg (50%)| Calcium: 14mg (1%)| Iron: 0.8mg (4%)