Slice the tomatoes sideways.

Finely dice the bell pepper.

Dice the remaining vegetables and the mango to a similar size.

Mix all the ingredients in a bowl. Adjust seasoning with salt and sugar.Cover and chill.

NOTE: The poblano chili is optional. Add more or less to your taste. I have a very low tolerance for chili and my recipes reflect that. This can be seasoned to your tastes.

Cook sweet potatoes and yellow plantain in water till potatoes are tender. Drain, and return to pot.

Return pot to medium heat and add black plantain and garlic. Stir with a wooden spoon and smash the plantains and the potatoes.

When not much steam is being released from the potatoes, remove from the heat and add cumin, pepper, scallions and juice of half of an orange. Add salt to taste.

Cut the sweets and plantains into 1 pieces

Saute the garlic and almonds in some oil for one minute over medium heat.

Add onion, peppers and saute briefly. Discard the cinnamon stick, and add the tomatillo. Puree in a blender until very smooth

Discard the cinnamon stick, and add the tomatillo.

Puree in a blender until very smooth