Ingredients

• 2 tablespoons sunflower oil or other neutral oil
• 4 medium shallots, finely chopped
• 3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
• 3 garlic cloves, chopped
• 1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
• ¼ cup chopped fresh mango
• ¼ teaspoon sea salt, plus more to taste
• ¼ cup sugarcane vinegar or apple cider vinegar
• ¼ cup orange juice
• 1 cup sour cream
• ½ teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon sea salt
• Vegetable oil, for frying
• 6 green plantains
• Sea salt and freshly ground black pepper

Instructions

1. Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
2. Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
3. Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
4. Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
5. With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.
6. Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.