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1
Peel each plantain.
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2
Cut each plantain into 6 to 8 pieces.
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3
Heat the oil in a large heavy skillet over medium heat until shimmering.
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4
Add 6 pieces of plantain at a time and cook, turning every 30 seconds, until just golden brown.
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5
Remove the plantains from the oil with a pair of tongs and repeat this process for the remaining plantains.
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6
Using a tortilla press, carefully press down on each piece of semi-cooked plantain until you have a 2-to-3-inch flat disk.
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7
If you dont have a tortilla press, simply press down on the semi-cooked plantain with a small flat bottomed plate until the plantain is a 2to-3-inch flat disk.
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8
Fry these disks in the oil for about 45 seconds on each side, until a deeper golden color.
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9
Transfer the disks to a paper towel to drain; sprinkle with salt.
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10
Repeat with remaining plantains.
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11
Cut each avocado in half lengthwise.
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12
Remove the pit from the avocado and discard.
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13
Remove the avocado from the skin, cut into 12-inch dice, and place in a bowl.
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14
Using a vegetable peeler, remove the skin of the mango.
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15
Using a sharp knife, slice the wide flat part of the fruit off the pit.
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16
Repeat this process for the other side of the mango.
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17
Transfer the 2 mango slices to a cutting board and cut into 12-inch pieces.
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18
Add the mango to the bowl with the avocado.
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19
Add the lemon juice and toss to combine.
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20
Season with salt and pepper.
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21
Top each of the fried plantains with equal portions of the avocado mixture.
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22
Top each tostone with a sprinkle of the red onion, and serve immediately.
