Start by prepping both the salsa and chimichurri before frying the tostones.

Peel the mango, (I use a sharp vegetable peeler) and cut the fruit away from the pit. Cube the mango and stir the cubes together with the rest of the salsa ingredients. Salt to taste, and set the salsa aside.

Make the chimichurri by adding everything but the oil into a blender. Secure the lid and blend starting on low, add the oil in a thin steady stream increasing the speed as you go to medium. Blend until the chimichurri is creamy and emulsified but with bits of cilantro still remaining. Adjust the salt to your taste and set aside.

For the tostones, preheat a cast iron skillet (9″ or bigger) over medium heat. Make one slit down the length of each plantain skin, trying not to cut into the plantains. Use a spoon to help you pull the peel the skin back from the plantains. Cut each plantain into 1″ slices.

Add the coconut oil to the preheated skillet and add as many plantain slices as you can fit into the pan. Fry for 2-3 minutes per side adjusting the heat if they start to brown too much, you want them to be golden with a hint of brown on each side.

Using tongs, remove the slices from the pan to drain on a paper towel lined plate, and repeat with the remaining slices. Using a flat surface (like the bottom of a salad plate) smash the fried plantains flat into 1/4″ thick discs.

Fry the flattened plantains again, about 1-2 minutes per side until they’re golden brown and crispy. Repeat until all the plantains have been fried, flattened, and fried again, adding additional coconut oil if necessary. Sprinkle a small amount of sea salt over the tostones as they come out of the pan so that the salt sticks to the surface.

Top each tostone (plantain chip) with 1-2 Tablespoons Mango Salsa, drizzle with Cilantro Chimichurri, and top with the optional crumbled cheese.

Serve immediately!