Enjoy these little crispy Tostones topped with mango salsa dripping with sweet juices, zesty cilantro chimichurri, and of course it’s all topped off with the salt tang of crumbled feta cheese, (or queso duro if you can find it)!



Mango Salsa:

1 large champagne mango, 1 pound
1/4 cup minced red onion or shallot
1/4 cup finely diced red bell pepper
1 Teaspoon minced jalapeno
1/4 cup finely chopped cilantro
2 Tablespoons freshly squeezed lime juice
Sea salt to taste

Creamy Cilantro Chimichurri:

1 cup packed cilantro leaves, some stems is fine
5 small cloves garlic, minced
1/4 cup onion, diced
1/4 cup freshly squeezed lime juice
2 Tablespoons water
1 Teaspoon minced jalapeno
1/2 cup avocado oil
1/2-1 Teaspoon sea salt, to taste
Optional 1/2 cup crumbled feta or queso cheese for topping



Peel the mango, (I use a sharp vegetable peeler) and cut the fruit away from the pit. Cube the mango and stir the cubes together with the rest of the salsa ingredients. Salt to taste, and set the salsa aside.

Make the chimichurri by adding everything but the oil into a blender. Secure the lid and blend starting on low, add the oil in a thin steady stream increasing the speed as you go to medium. Blend until the chimichurri is creamy and emulsified but with bits of cilantro still remaining. Adjust the salt to your taste and set aside.

Now top the Tostones with your newly made salsa and enjoy!





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