Baked Plantain and Butter Bean Mash with Charred Mango Salsa

Ripe plantains roast until soft and lightly caramelized here, then get mashed together with butter beans and a touch of coconut milk for a naturally creamy, comforting base. It's a simple technique that turns two humble ingredients into something that eats like a proper side or light main.

Plantains and butter beans both bring potassium to the plate, and the whole dish is built without added salt — the charred mango salsa on top, brightened with lime and cilantro, adds all the punch it needs. Charring the mango and pepper briefly in a dry skillet deepens their flavor without any extra fat.

Pile the salsa on generously right before serving so it stays fresh against the warm mash underneath. This one works well as a side to grilled fish or as a light meal on its own.