Mango, Beet & Avocado Tartare with Plantain Chips

This vegan dish is a favorite of Chef Troy Levy, founder of Taste of Ital Jamaican in Brooklyn. The use of fresh fruits and vegetables roots it firmly in Ital cuisine—Ital, derived from the word "vital," is a lifestyle based on the Rastafarian faith—while the layered presentation shows off the skills he picked up working in high-end restaurants in New York City.

Mango, Beet & Avocado Tartare with Plantain Chips
Photo: Brittany Conerly
Active Time:
40 mins
Total Time:
40 mins


Plantain Chips

  • 4 cups water

  • 1 teaspoon Himalayan pink salt

  • 1 green plantain, peeled and sliced lengthwise 1/8 inch thick

  • 1 ½ cups grapeseed oil


  • 1 ⅓ cups diced cooked beets

  • 4 teaspoons extra-virgin olive oil plus 1 1/2 tablespoons, divided

  • 1 teaspoon Himalayan pink salt, divided

  • 2 medium ripe avocados

  • 2 firm ripe mangoes, cut into small cubes

  • 4 teaspoons minced shallot, divided

  • 2 teaspoons chopped jalapeño pepper, divided

  • cup lemon or lime juice

  • 2 teaspoons pure maple syrup


  1. To prepare plantain chips: Combine water and salt in a large bowl. Add plantain and let soak for 5 minutes. Drain, separate the slices and pat them thoroughly dry.

  2. Meanwhile, clip a deep-fry or candy thermometer to the edge of a medium saucepan. Add grapeseed oil and heat over medium-high heat until it reaches 350°F.

  3. Using tongs, carefully add the plantain slices, one at a time, to the hot oil, stirring to keep them separated. Fry until golden brown, 2 to 4 minutes. Transfer to a paper-towel-lined plate.

  4. To prepare tartare: Mash beets coarsely with 2 teaspoons oil and 1/4 teaspoon salt in a small bowl. Gently mash avocados with 1 teaspoon oil and 1/4 teaspoon salt in another bowl. Combine mangoes, 1 teaspoon oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a third bowl. Whisk lemon (or lime) juice, maple syrup and the remaining 1 1/2 tablespoons oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a small bowl.

  5. Place a 3 1/4-inch ring mold on a serving plate. Press one-fourth of the beet mixture into the bottom of the mold. Add one-fourth of the avocado mixture and press flat. Top with one-fourth of the mango mixture and flatten the top. Gently pull the mold off. Rinse and dry the mold. Repeat to make 4 servings. Drizzle the dressing over each. Serve with the plantain chips.


Deep-fry or candy thermometer, 3 1/4-inch ring mold

Nutrition Facts (per serving)

506 Calories
32g Fat
58g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/4 cups tartare & 1/4 cup plantain chips
Calories 506
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 12g 43%
Total Sugars 37g
Protein 5g 10%
Total Fat 32g 41%
Saturated Fat 4g 20%
Vitamin A 2500IU 50%
Sodium 445mg 19%
Potassium 1207mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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