Mango Lime Tostones with Mango Lime Salsa

Yield: 92 pieces

8 green plantains, peeled and sliced diagonally (approximately 12 slices each)

as needed, salted water

Mango Lime Salsa (recipe follows)

8 oz. butter, divided

4 limes, cut in half, divided

2 tsp. salt, divided

Mango Lime Salsa:

3 cups Dole® Chef-Ready Cuts Mango Cubes, partially thawed

2 limes, juice only (4 Tbsp.)

⅔ cups diced red bell pepepr

¼ cup fresh chopped cilantro

to taste, salt and pepper

Soak plantains in salted water while making salsa. Drain plantains; pat dry. Melt 1 oz. butter in preheated saute pan. Add about 12 plantain slices and saute until golden brown on both sides. Sprinkle with ½ lime and ¼ tsp. salt. Repeat with remaining plantains. Serve cooked plantains topped with Mango Lime Salsa.

For Mango Lime Salsa:

Combine all ingredients in bowl. Season with salt and pepper to taste. Serve at room temperature.