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Tostones with Coconut and Mango Salsa Recipe

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This recipe for Tostones with Coconut and Mango Salsa, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Surrena
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large Plantain
Frying oil

Directions:
Directions:
Place whole green plantain in a pot of boiling water for about 5 minutes. Remove. When it is cool enough to peel, do so.

Slice the peeled plantain into 1/4 inch pieces. Fry for one minute. Remove and pound gently to just flatten, then fry again until just golden, then place on a paper towel to remove excess oil.

Sprinkle with salt. serve with Mango Salsa and a sprinkling of toasted coconut.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
First course for Molly's Caribbean cuisine.

 

 

 

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