Mexican Fried Plantains (Plátanos Maduros Fritos)
Mexican Fried Plantains, or Plátanos Maduros Fritos, are a simple dessert made with ripe plantains cooked in butter until golden and caramelized, then finished with a drizzle of sweetened condensed milk. They’re crispy on the outside, soft on the inside, and incredibly easy to make.
Reader Jenny Says: “I tried this Plantain recipe, and I’m officially obsessed! The perfect balance of crispy edges and sweet, caramelized centers made every bite irresistible. I could seriously eat them all day, they’re just that good.” ★★★★★
This is one of those desserts my family has been making for years, especially for Sunday dinners. It only takes a few ingredients, but it’s always one of the first things to disappear from the table. Like many traditional recipes, every family has their own variation, and this is the simple version is how my family makes them.
Ingredient Notes
You only need a few simple ingredients to make this classic dessert.
- Ripe plantains: Choose yellow plantains with plenty of brown or black spots. As they ripen, they become sweeter and caramelize beautifully when cooked.
- Butter: Adds a rich flavor while helping the plantains brown. A neutral oil, such as avocado oil, can also be used.
- Sweetened condensed milk: Drizzle over the warm plantains before serving for the classic sweet finish. A squeeze bottle works especially well for easy serving and storage.
Tips and Notes
- Try different toppings. Sprinkle with ground cinnamon or a little sugar if you aren’t using sweetened condensed milk.
- Slice evenly. Cutting the plantains into similar-sized pieces helps them cook evenly.
- Cook over medium heat. This allows the natural sugars to caramelize without burning.
- Use a nonstick skillet. It helps prevent sticking and reduces the amount of butter needed.
- Need ripe plantains sooner? Place them in a paper bag at room temperature to speed up ripening.
How to Make Mexican Fried Plantains
Slice the ripe plantains into thick rounds, then cook them in butter over medium heat until they’re golden brown and caramelized on both sides.
Transfer the warm plantains to a serving plate and drizzle with sweetened condensed milk just before serving.
Serving and Storage
Mexican fried plantains are best served warm while the edges are lightly crisp and the centers are soft and tender. They make a delicious dessert on their own or paired with a scoop of vanilla ice cream.
Store leftover plantains and the sweetened condensed milk separately. Refrigerate the cooked plantains for up to 3 days, then reheat them in a skillet or air fryer before adding the condensed milk.
Mexican Fried Plantains FAQs
Yes. Thaw the plantains completely before cooking and pat them dry to remove excess moisture so they caramelize properly.
The plantains may not be ripe enough, or the heat may be too high. Use ripe plantains with brown or black spots and cook them over medium heat so the natural sugars have time to caramelize.
Yes. Fry the plantains in a neutral oil or dairy-free butter and finish with your favorite dairy-free sweet topping or simply enjoy them plain.
More Mexican Desserts
Mexican Fried Plantain Dessert
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Equipment
Ingredients
- 2 Ripe Plantains
- 1 tablespoon Butter
- 2 ounces Sweetened Condensed Milk
Instructions
- Peel and slice plantains into 1 inch slices.
- Add butter to a non-stick skillet over medium heat. Once melted, add the sliced plantains in an even layer.
- Cook for a couple of minutes then flip each piece over. Once both sides are browned, place them on a plate and finish cooking the remaining plantains.
- Drizzle sweetened condensed milk on top or leave some in a bowl for guests to add their own.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I tried this Plantain recipe, and I’m officially obsessed! The perfect balance of crispy edges and sweet, caramelized centers made every bite irresistible. I could seriously eat them all day—they’re just that good.