Make the fried plantains first ’cause the salsa only takes a few minutes to throw together.

Heat your fat of choice in a large Dutch oven over medium heat until it reaches 325˚F. (Yes, I recommend checking the temperature with your trusty thermometer.)

In the meantime, cut the ends off the plantains. (Tip: make sure you use super-green plantains. If you spot only ripe, splotchy, yellow-brown plantains on display at the market, be sure to ask your friendly produce guy or gal if they have some green ones in the back.)

Use a sharp knife to cut a shallow line down the length of each plantain, making sure you don’t cut into the fruit. Then, slice each plantain into three even pieces (about 2 inches in length). Yes, you can definitely cut them into smaller pieces but I like BIG patacones (or tostones).

When the oil reaches 325˚ F, carefully lower the plantains into the shimmering fat. The oil should immediately start bubbling around the plantains as soon as it comes in contact. Fry the plantain pieces for 3 to 5 minutes, turning them occasionally, until they turn golden yellow. Transfer the fried plantains to a paper-towel-lined baking sheet to drain off any excess oil.

Place a fried plantain between two pieces of parchment paper. Smash it with a meat pounder, tortilla press, or a small cast iron skillet—or just about anything else that’s flat and heavy—until you end up with a thin (about ¼-inch thick) plantain patty. Repeat until you’ve taken out your aggression on all the fried plantain pieces.

Make sure the patties aren’t too thin; otherwise, they’ll fall apart when you fry them. But try to pound them thin enough so that they’ll get properly crunchy.

Bring the temperature of the fat up to 350˚ F, and fry the plantain pancakes in the oil until crispy, about 5 to 7 minutes. Don’t overcrowd the oil: fry about two to three smashed plantains at a time.

These crunchy treats are done when you flick ’em with your fingers and they sound hard and hollow. (Pro tip: take them out of the hot oil before you flick them.)

Transfer the fried plantains to a metal cooling rack and repeat the steps above with the rest of the batch.

Sprinkle coarse salt on top of the fried green plantains and start making the salsa.

Grab two ripe mangos and dice them up. I like to peel off the skin first with a vegetable peeler and then cut a slice on either side of the flat seed in the center. I also trim off some of the extra flesh on the side of the seed to snack on.

Place the diced mango in a bowl and add in the cubed avocado, ½ cup finely diced red onion, ¼ cup minced fresh cilantro, 2 tablespoons extra virgin olive oil, freshly ground black pepper, a big pinch of kosher salt, ¼ teaspoon red pepper flakes, and juice from one lime. Toss the ingredients to combine, and taste and adjust for seasoning.

Serve immediately!