There are some dishes that instantly feel like home, and mangĂș is one of them.
In many Dominican homes, this isnât just breakfast. Itâs tradition. Itâs family. Itâs the kind of meal that brings everyone to the table without even having to call them twice.
Soft, creamy mashed green plantains topped with sautĂ©ed onions, usually served with eggs, salami, and fried cheese⊠itâs simple, but it hits every single time.
And if youâve ever had it as part of the full Dominican breakfast, you know exactly what I mean. That classic plate we call Los Tres Golpes (Dominican Breakfast Plate), with crispy Dominican salami, fried cheese, and eggs on the side. No explanation needed.
If you love plantain-based dishes like How to Make Perfect Tostones (Fried Green Plantains) or something a little heartier like Mofongo (Garlic Mashed Plantains with ChicharrĂłn), this is another one you need in your rotation.
What I love most about mangĂș is how simple it is to make, yet how comforting it feels every single time. Just a few ingredients, a little technique, and youâve got a dish that never misses.
What is MangĂș?
MangĂș is a traditional Dominican dish made by boiling green plantains and mashing them until smooth and creamy, usually with butter and a bit of water.
Itâs one of the most iconic dishes in Dominican cuisine, deeply rooted in African culinary traditions and shaped by generations of home cooking.
The texture is soft and silky, similar to mashed potatoes, but with that distinct plantain flavor that makes it completely its own..
Step-by-Step Instructions
Start by peeling your green plantains and cutting them into smaller sections. This helps them cook evenly and makes them easier to mash later.
Add the plantains to a pot, cover them with water, and stir in the salt. Bring everything to a boil over medium-high heat and let them cook until theyâre very tender. You should be able to easily pierce them with a fork.
While the plantains are cooking, prepare your onions. Let them sit briefly in vinegar and salt to soften and develop flavor, then sauté them gently in oil until they become soft and slightly translucent.
Once the plantains are done, drain them and reserve some of the cooking water. Mash them right away while theyâre still hot. This is key for getting that smooth, creamy texture.
Add the butter, then slowly mix in the reserved cooking water a little at a time as you continue mashing. Keep going until the mangĂș is soft, creamy, and mostly smooth with very few lumps.
Top with the sautéed onions and serve warm.
Serving Suggestions
MangĂș can be served on its own, but letâs be honest⊠this is one of those dishes that shines when you build a full plate around it.
The classic way to serve it is as Los Tres Golpes, with fried cheese, eggs, and Dominican salami. Itâs one of those breakfasts that feels complete, satisfying, and full of flavor.
You can also pair it with savory dishes like Pollo Guisado (Dominican Stewed Chicken) or Bistec Encebollado (Dominican Steak and Onions) for a more filling meal.
If you want to round things out even more, serve it alongside How to Cook White Rice or a fresh side like Ensalada de Aguacate (Dominican Avocado Salad) for contrast and balance.
Storage Tips
MangĂș is best served fresh, right after itâs made, when itâs soft and creamy.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
When reheating, add a splash of warm water and stir well over low heat to bring back that smooth texture. Without added moisture, it can become dense.
Recipe Tips
- Always use green (unripe) plantains. Yellow plantains will make the dish sweet and completely change the flavor.
- Mash the plantains while they are still hot for the best texture.
- Add liquid gradually so you can control the consistency.
- MangĂș thickens as it cools, so donât be afraid to loosen it with a little warm water before serving.
- For an extra smooth finish, you can use an immersion blender, but avoid overmixing.
MangĂș (Dominican Mashed Plantains)
Author:Equipment
Ingredients
For the mangĂș
- 3 green plantains, peeled and cut lengthwise (about 900 g)
- Ÿ teaspoon salt (4 g)
- Water (for boiling)
- œ cup water, at room temperature (120 ml)
- 2 tablespoons unsalted butter (28 g)
For the onions
- œ cup red onions, thinly sliced (75 g)
- 1 tablespoon apple cider vinegar (15 ml)
- Pinch of salt
- 1 tablespoon oil (15 ml)
Instructions
- Peel the plantains, slice them lengthwise, then cut each piece in half to create smaller sections.
- Add the plantains to a pot and cover with water. Stir in the salt and bring to a boil over medium-high heat.
- Cook until the plantains are very tender and easily pierced with a fork, about 15 to 20 minutes.
- While the plantains cook, place the sliced onions in a small bowl. Add the vinegar and a pinch of salt, then let sit for 5 minutes.
- Heat the oil in a skillet over low heat. Add the onions and cook, stirring gently, until softened and slightly translucent, about 2 to 3 minutes. Remove from heat and set aside.
- Drain the plantains, reserving about œ cup of the cooking water.
- Mash the plantains immediately using a fork or potato masher until mostly smooth.
- Add the butter and gradually pour in the reserved cooking water, a little at a time, while continuing to mash until smooth and creamy.
- Adjust texture by adding more water if needed until the mangĂș is soft and silky with minimal lumps.
- Serve warm, topped with the sautéed onions.
Video
Notes
- Use green (unripe) plantains only. Yellow plantains will result in a sweet and completely different dish.
- Mash the plantains while they are still hot for the smoothest texture. Add liquid gradually to control consistency and avoid making the mangĂș too loose.
- MangĂș thickens as it cools. Add a splash of warm water and mix to loosen if needed before serving.
- For an extra smooth texture, you can use an immersion blender, but avoid over-blending.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Steve says
Thanks Vanessa,
Super easy recipe and simple to follow. Not being Caribbean I’m sure what I did was unconventional, but making this I also grilled some jerk seasoned shrimp to serve on top and everybody loved it.
My Dominican Kitchen says
Thank you so much! That sounds delicious, those jerk shrimp on top must have been amazing. I love that you made it your own and that everyone enjoyed it!
Yass says
Fufu is a west African Dish as well. Mashed cassava. Similar variations across central and Southern Africa. I canât wait to try this plantain dish
Myriam says
Iâve never done mangy but have always heard to use the same water the plantains boiled in. Is this correct?
My Dominican Kitchen says
Yes, you can use a bit of the cooking water to mash the plantains. It helps get that smooth texture and keeps the flavor nice and authentic. Just add a little at a time so it doesnât get too loose.