Tostones With Spicy Mango Salsa
[Vegan, Gluten-Free]

To Make the Salsa:

1. Combine all the salsa ingredients in a bowl, toss until evenly mixed, and let sit for at least 10 minutes while you prepare the tostones. Stir, taste for lime and salt, and add more as needed.

To Make the Tostones:

1. First, cover a plate or cutting board with a few layers of paper towels to drain the plantains after frying. Peel the plantains by making a slit through the skin and peeling it off. Slice the plantains into thick 1-inch rounds. Place a heavy skillet over medium heat, and pour vegetable oil in the pan until it is about 1/4-inch deep. Once the oil is hot, test it by dropping in a small piece of plantain: if it bubbles, then the oil is ready.
2. Place a few plantain slices flat-side-down in the oil, leaving space and not crowding the pan too much. Cook until the bottoms are golden brown, 2 to 3 minutes. Using tongs, flip the plantains over so the other flat side is in the oil. Cook for another 1 to 2 minutes, until golden brown as well. Remove the slices from the pan and place on the paper towel-lined cutting board. Repeat until all the plantains are cooked.
3. Now we are going to flatten the plantain slices. Place a paper towel on a cutting board, then put one plantain slice on it, flat side down. Place another paper towel over the plantain, then take a heavy item like a large can of vegetables and press it firmly down on top of the plantain, flattening it. You can also do this with the palm of your hand. Once the plantains have been flattened, return them to the oil in batches and fry each side for an additional 1 to 2 minutes, until crispy and golden brown. Remove from the pan and place on paper towels to drain. Sprinkle generous pinches of salt on both sides of the plantains, serve hot, and enjoy!