2 pcs plantain

1 cup vegetable oil

6 oz.  sharp cheddar cheese

1 pc mango

1 pc Habanero Pepper

2 Tbsp.  cream cheese

1/4 cup heavy cream

For the Tostones:

1) Cut the ends of the plantains and a line lengthwise through the skin only. If possible, peel with you own hands. If it is too hard, you can boil or fry the whole plantain for 3 minutes and then peeling will be easier.

2) Cut the plantain into 1-inch pieces and fry until it starts bubbling. Remove and when warm, flatten smoothly with the bottom of a flat pot or a plate. Deep-fry the plantains until golden. Remove and quickly add salt.

For the Mango cheese:

1) Peel and cut the mango in 1/4 inch cubes and chop the habanero finely.

2) Shred the cheddar cheese.

3) In a pot put heavy cream and cream cheese and bring to almost a boil, then whisk to combine.

4) Reduce fire and add the shredded cheddar cheese while mixing.

5) Remove from the fire and add the Habanero and chopped mango.