Plátanos Macho con Leche Condensada

A healthier take on a classic Mexican dessert! These sweet plantains are pan-fried until golden, then drizzled with creamy coconut condensed milk and topped with homemade strawberry chia jam. No deep frying needed—and it's just as delicious.
Recipe
Grilled banana halves topped with a creamy sauce and diced strawberries create a delightful twist on a sweet plantain dessert. A spoon rests on the plate, while nearby, a bowl holds extra strawberry pieces, and a jar of sauce sits in the background. A wooden spoon lies next to the bowl.

What are plátanos Macho con leche condensada?

Plátanos macho con leche condensada (being La Lechera the most popular) is a traditional Mexican dessert with ripe fried plantains and sweetened condensed milk. It’s sweet, rich, and super easy to prepare. Some versions are topped with jam—strawberry is the most common—and others with a dollop of whipped cream and a dusting of cinnamon.

There are many ways to make this classic dish. The traditional method deep-fries the plantains and uses regular jam or plain condensed milk. My version is a bit lighter: I pan-fry the plantains in just a little oil and top them with homemade strawberry chia seed jam. It’s the same comfort, less heaviness.

Why will you love this recipe?

  • Easy and ready in 15 minutes
  • Sweet, creamy, and satisfying
  • A fun twist on a traditional Mexican dessert
  • Great as a snack, dessert, or even breakfast
A hand holds the corner of a black cutting board adorned with several peeled and sliced sweet plantains. Resting on a pink, textured surface, the ripe plantains reveal their light yellow interior, perfect for crafting a healthy plantain dessert. Below, a metal tray peeks into view.

Ingredient notes

  • Ripe plantains: Choose plantains with black or very dark yellow skin. The darker they are, the sweeter and softer they’ll be.
  • Oil: Just a bit of vegetable or avocado oil for pan-frying—no need to deep-fry unless you want to!
  • Condensed milk: Use your favorite brand of sweetened condensed milk. Coconut condensed milk also works if you’re dairy-free.
  • Strawberry chia jam or your favorite
A baking sheet with sweet plantains arranged neatly. The plantains are peeled and cut lengthwise, revealing their light yellow interior, perfect for a healthy plantain dessert. The background features a textured surface in shades of pink and purple.

How to make plantains with condensed milk

  1. Cook the plantains. Pan-fry, bake, or air fry them.
  2. Place them on a paper towel-lined plate to drain any excess oil.
  3. Arrange the plantains on a serving plate, drizzle condensed milk over the top, and finish with the jam.
  4. Serve and enjoy your plantains while they are still warm.

Variations

  • Use regular strawberry jam if you don’t want to make your own.
  • Add a pinch of ground cinnamon or a sprinkle of toasted coconut on top.
  • Serve with ice cream for an extra treat.
Grilled sweet plantains topped with melted butter and chunky strawberry sauce are arranged on a gray plate. A small white bowl of extra strawberry sauce and a spoon rest in the background on a white tabletop, making for a delightful Mexican dessert presentation.

Home cook to home cook tips

  • Ripe plantains are key. Look for ones with lots of black spots or fully black skins.
  • Peel the plantains carefully: Plantains have a thick skin that can be difficult to remove. Peel it off carefully. Use a sharp paring knife to cut off the ends, then make a lengthwise slit through the skin.
  • Cut the plantains into the desired shape: Plantains can be cut into slices, chunks, or halved.
  • Fry, air fry, or bake: Plantains can be fried in oil until golden brown and crispy or baked in the oven.
  • If you’re short on time, skip the homemade jam and use your favorite jarred version.
  • Double the jam and keep leftovers in the fridge—it’s great on toast, pancakes, or oatmeal.
  • Don’t overcrowd the pan when frying the plantains—they cook more evenly with space.
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Grilled sweet plantain halves topped with diced strawberries and drizzled with a creamy sauce create a delightful Mexican dessert. A cup of extra strawberries and a spoonful of sauce accompany them. In the background, a small glass with more sauce sits gracefully on a saucer.

Plantains with Condensed Milk and Strawberry Chia Jam

Alejandra Graf
A healthier take on a classic Mexican dessert! These sweet plantains are pan-fried until golden, then drizzled with creamy coconut condensed milk and topped with homemade strawberry chia jam. No deep frying needed—and it's just as delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Mexican
Servings 4 people
Calories 536 kcal

Equipment

  • Frying pan

Ingredients
  

Instructions
 

  • Peel the plantains and cut them in half from top to bottom. Heat the oil in a non-stick pan and add the plantains. Cook for 3 to 5 minutes and flip.
  • Serve the plantains on a platter, drizzle with condensed milk and finish with some spoonfuls of strawberry chia jam.
  • Plantains with chia strawberry jam

Notes

Baked plantains: To make baked plantains, Peel the plantains and cut them into slices. Brush them with oil or butter and bake them in a preheated oven at 375F (190C) for 15-20 minutes or until they are tender and lightly golden brown.
Air Fryed: Peel the plantains and slice them into 1/4-inch thick slices. Place the plantain slices in a single layer in the air fryer (affiliate link) basket, and spray them with cooking spray. Set the air fryer (affiliate link) to 375°F (190°C) and cook the plantains for 8-10 minutes until they are golden brown and crispy.

Nutrition

Serving: 1servingCalories: 536kcalCarbohydrates: 127gProtein: 13gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gSodium: 151mgPotassium: 777mgFiber: 5gSugar: 104gVitamin A: 1787IUVitamin C: 67mgCalcium: 424mgIron: 1mg
Keyword chia jam, condenssed milk, plnatains

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe was created in partnership with California Strawberry Commission in June 2020.

Alejandra Graf
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