These Venezuelan fried ripe plantain cups filled with mango ceviche are ready in 30 minutes and are the most addictive tropical appetizer you’ll ever serve. The ripe plantain caramelizes as it fries, turning into the perfect edible bowl for a bright, tangy mango ceviche with lime, red onion, and cilantro. Naturally gluten-free and perfect for parties or any gathering where you want everyone asking for seconds.
This recipe is part of a collaboration with the Soybean Oil Board, which represents soybean farmers in the United States. As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
About Soybean Oil
Both the mango ceviche dressing and the frying of the plantain cups are made with soybean oil — the one you most likely already have in your pantry labeled “vegetable oil.” To make sure it’s 100% soybean oil, check that the ingredient list reads just two words: soybean oil.
I choose it because its neutral flavor doesn’t compete with the mango or the plantain. It has a high smoke point that makes it ideal for frying, contains no trans fats, is a good source of omega-3 fatty acids and vitamin E, and its unsaturated fats help maintain healthy cholesterol levels.
Plantain & Mango: Flavors from my childhood
There are two flavors I treasure from my childhood in Caracas: fried ripe plantains and a good mango. At home we ate fried sweet plantain slices — tajadas — almost every day. Mangoes were a whole other story: they grew on the trees that shaded entire neighborhoods like Los Palos Grandes and Los Chorros, and we periodically received “shipments” that my great-aunts sent to my grandparents from Margarita Island.
Even though they are two of my favorite flavors, I had never combined them until I saw plantain cups made from green plantain — tostón — served with shrimp ceviche. That was my epiphany, and I resolved to make my own ripe plantain cups with mango ceviche. And modesty aside, this is absolutely divine.
Enjoy!
Enri
Ingredientes
To make these plantain cups with mango ceviche you will need:
- Lime juice
- Soybean oil
- Agave nectar
- Salt
- Ripe but firm mango
- Red onion
- Red bell pepper
- Fresh cilantro
- Ripe plantains
The exact amounts are in the recipe card at the bottom of this post.
How to Make Plantain Cups with Mango Ceviche
- Make the dressing and the mango ceviche. Whisk together the lime juice, oil, agave, and salt until emulsified. In a bowl, combine the mango, red onion, red bell pepper, and cilantro, add the dressing, and toss to combine. Refrigerate while you prepare the plantain cups so the flavors meld together.
- First fry. Heat the oil over medium-high heat and fry the plantain pieces until they begin to brown. Remove, drain on paper towels, and let cool completely. This step is key so the plantain is firm enough to shape.
- Shape the cups. Place each cooled plantain piece in a citrus press and press gently to form a cup shape. Because the plantain is ripe, if you press it while still warm it will break — patience here matters.
- Second fry. Reheat the oil and fry the cups until evenly golden. Drain again on paper towels.
- Fill and serve. Spoon a generous tablespoon of mango ceviche into each cup and garnish with a fresh cilantro leaf. Serve immediately.
Tip: Prepare the mango ceviche 15 to 20 minutes before serving. The lime awakens the flavor of the mango and everything comes together perfectly.
FAQs
Did You Know?
Mango (Mangifera indica) is native to the Indian subcontinent and arrived in the Caribbean and Venezuela during the colonial era. Today Venezuela grows dozens of varieties, cultivated mainly in the Llanos region and in states such as Monagas and Sucre. The Margarita Island mango — small, slightly fibrous, and intensely flavored — is one of the most prized by those who know it.
Source: FAO, Food and Agriculture Organization of the United Nations, Tropical Crop Profiles, 2020.
Other Plantain and Mango Recipes You Will Love
- Plantain in sweet syrup with cloves – Plátanos en dulce con clavitos de olor
- Mango basil mojito
- Beluga Lentil Salad with Mango
- Mandocas Mandocas — Fried Plantain Rings with Cheese
- Plantain arepas with white cheese
- Venezuelan Ripe Plantain Cake with White Cheese
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Plantain Cups with Mango Ceviche Recipe
Ingredients
For the ceviche dressing:
- 1/4 cup fresh lime juice 60 ml
- 1 tablespoon soybean oil 15 ml
- 2 tablespoons agave nectar 30 ml
- Salt to taste
For the mango ceviche:
- 2 cups ripe but firm mango peeled, pitted, and diced 340 g approx.
- 3/4 cup red onion finely chopped 120 g
- 1/4 cup red bell pepper finely chopped finely chopped 40 g
- 1/4 cup fresh cilantro leaves chopped
For the plantain cups:
- 4 ripe plantains peeled and cut into 4 pieces each peeled and cut into 4 pieces each
- soybean oil for frying 480 ml
- Fresh cilantro leaves for garnish
Instructions
- Heat the oil in a deep skillet or Dutch oven over medium-high heat.
- Fry the plantain pieces until they begin to brown, about 2 to 3 minutes, turning a couple of times.
- Remove the plantains and place them on paper towels. Let them cool completely. Reserve the oil.
- Place each cooled plantain piece in a citrus press and press gently to form a cup shape.
- Reheat the oil over medium-high heat.
- Fry the cups until evenly golden, about 2 to 3 minutes, turning a couple of times.
- Remove and drain on paper towels.
- Make the dressing: whisk together the lime juice, soybean oil, agave, and salt until emulsified.
- In a bowl, combine the mango, red onion, red bell pepper, and cilantro. Add the dressing and toss to combine. Refrigerate for 15 to 20 minutes.
- At serving time, fill each plantain cup with 1 tablespoon of mango ceviche and garnish with a fresh cilantro leaf. Serve immediately.
Nutrition
Notes
- Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free.
- The mango ceviche can be prepared up to 2 hours ahead. Keep it covered in the refrigerator.
- The fried cups hold up to 1 hour at room temperature on paper towels, uncovered. Fill right before serving so they stay crisp.
- Variation: fill with shrimp ceviche, guacamole, pico de gallo, carne mechada and black beans.
- If your mango is very ripe and sweet, reduce the agave to 1 teaspoon.
- These cups taste best freshly fried. Set up an assembly station right before your guests arrive and fill them one by one — the contrast between the crispy warm cup and the cold ceviche is what makes them irresistible.
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