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Tropical Guacamole and Plantain Chips

Tropical Guacamole- An intriguing guacamole with some sweetness from mango , papaya and pineapple and less guilt. Yes! Yes! Yes! Paired with plantain chips, they make an amazing pair!
Course Appetizer
Cuisine Caribbean
Keyword guacamole, plantain chips
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 223kcal
Author Immaculate Bites


Tropical guacamole

  • 3 large avocado cut in half pits removed
  • 1/2-- cup papaya diced
  • 1/2-1- cup pineapple diced
  • 1/2-1- cup mango diced
  • 1 clove garlic minced
  • ¼ cup minced jalapenos or more
  • ¼- 1/2 cup minced red onion
  • Juice of lime or lemon adjust to taste
  • ¼ cup chopped cilantro
  • ¼-1/2 teaspoon cumin optional
  • 1- tablespoon olive oil extra virgin
  • Salt to taste

Plantain chips

  • 2-3 unripe plantains
  • Salt seasoned, garlic salt
  • Freshly ground pepper
  • Oil for deep-frying


  • Scoop avocado into a bowl.
  • Mash with a fork until you have a smooth and chunky texture, add lime.
  • Add pineapple, papaya and or mango to another bowl, followed by garlic onion cilantro leaves and mix gently.
  • Add the fruit mixture to the mashed avocados. Lightly mix, adjust seasonings. Serve with Plantain Chips or your favorite chips
  • Plantain Chips
  • Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray.
  • Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to prevent ease with peeling
  • Slice the plantains thinly with the help of slicer/ mandolin for consistent results
  • Mix plantains, salt and paprika. Toss them together.
  • Baked plantains
  • Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven
  • Store in a sealed container or serve with salsa
  • Fried plantains
  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  • Fry the plantain in batches, turning once, until slightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  • Use a slotted spoon, transfer the fried plantains and drain on paper towels.
  • Store in a sealed container or serve with salsa


Calories: 223kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 692mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1120IU | Vitamin C: 41.4mg | Calcium: 14mg | Iron: 0.8mg