This plantain & spicy mango salad recipe is perfect for summer

twice-fried plantains and salsa

When I think of summertime, I think of fun moments with friends at my favourite restaurant patios. It’s there you’ll find me snacking on fried plantains with lots of hot sauce on the side & a refreshing mango drink in my hand. This recipe is my way of capturing those bright flavours & feelings of summer at home. Below you’ll find my remixed recipes for my favourite Caribbean snacks like Haitian Banane peze (fried plantains) that have been fried twice for extra crunch and mango chow (a spicy Trinidadian salad).

Canadian Canola is an essential part of how I re-create these cultural recipes in my kitchen. It’s super light so it doesn’t interrupt the bold Caribbean flavours I love. Plus Canola oil’s high smoke point make it perfect for frying plantains… or puff puff, or pholourie! It’s great to know that I’m supporting Canadian farmers with each bite I take. I hope you try these recipes for yourself and reach for some Canadian Canola the next time you’re frying plantains too!


Banane peze (Twice fried plantains)

  • 3 Green plantains
  • 1-2 cups of Canadian Canola oil (the amount really depends on the type of pan you use)
  • 1/2 cup water
  • 2 cloves garlic
  • 3 tablespoons salt
  • 2 tablespoons cajun seasoning
  • juice of 1 lime

Mango chow salad

  • 1 cup diced mango
  • 1 cup diced pineapple
  • 1 cup diced red bell pepper
  • 1/3 cup diced red onion
  • 3 tablespoons chopped cilantro
  • A touch of lime zest


  • 1/4 cup fresh lime juice
  • 1 clove garlic
  • 1 tablespoon canola oil
  • 2 teaspoons chopped de-seeded scotch bonnet pepper (optional)
  • Salt to taste
  • Freshly ground pepper to taste

Banane Peze Instructions

  1. Mix 1/2 cup water with salt, cajun spice, minced garlic and juice of one lime and set aside.
  2. Heat cast-iron pan with Canadian canola oil while you prepare plantains. Peel green plantains and cut into 1 inch pieces.
  3. Fry the pieces of plantain until it’s golden brown. Remove from oil and place on plate lined with paper towel to absorb excess oil.
  4. Use bottom of clean jar or mug to flatten the fried plantain (be careful not to flatten it too much or it will fall apart)
  5. Next dip the flattened plantains into the seasoned water/lime juice solution. Leave in solution for under 30 seconds. (This step is optional)
  6. Pat dry then fry again until crispy and remove.

Mango Salad Instructions

  1. In a large bowl mix diced mango, pineapple, red pepper, red onion, lime zest and cilantro.
  2. In a small mason jar, add freshly squeezed lime juice, minced garlic, salt to taste, freshly ground pepper, and a very small piece of chopped de-seeded scotch bonnet pepper. The scotch bonnet pepper is optional – if you choose to include it, add a very small amount at a time because it’s incredibly spicy!
  3. Next add a tablespoon of Canadian canola oil and put lid on mason jar. Shake well and a few tablespoons of the vinaigrette to the salad. Mix well and serve with the fried plantains.

I like to enjoy this salad as a salsa and dip my fried plantains into it. Feel free to add your own touch and add your favourite seasonal vegetables.

This post has been sponsored by Canola Eat Well, however all thoughts and opinions are my own.

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