Sweet plantains, or plátanos maduros, are plantains ripened until the skin turns black or very dark yellow, giving soft, creamy flesh and a naturally sweet flavor. Unlike green plantains, which are starchy and cooked like a vegetable, ripe sweet plantains caramelize readily and are used more like a fruit. They are fried, baked, or boiled. Fried ripe plantain slices (plátanos fritos, or maduros) are the most common preparation, crisp outside and soft within; this differs from tostones, which use green, unripe plantains that are fried, smashed flat, and fried again. Sweet plantains are a staple across Latin American and Caribbean cuisines, mashed into dishes like Dominican mangú or Puerto Rican mofongo, and used in stews, casseroles, and desserts. Ripe plantains keep only briefly at room temperature; refrigerate or freeze for longer storage.