Creamy, rich, and delicious, mangu is one of my favorite plantain recipes. Dominican mashed plantain is super simple to make and it's full of flavor. Serve as part of a breakfast, or as a side dish.
If you are like me and love plantains, then you have to try this easy and delicious mangu recipe! Served with quick pickled red onions, this is an easy recipe that makes for a wonderful breakfast.
Ready to serve in 30 minutes, you just need a few simple ingredients to make this traditional Dominican dish.
Be sure to try my Stuffed Plantain Cups (Tostones Rellenos), Tostones (Fried Plantains) and all my other favorite plantain recipes too!
Ingredients
To make the mangu
- Green plantains
- Salt
- Water
- Butter
To make the onions
- Red Onions
- Apple Cider Vinegar
- Salt
How to make mangu
- Peel the plantains and cut lengthwise, then divide each half into two. Check out my post on How to Peel Plantains quickly and easily.
- Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
For the onions
- In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
Serving
- Garnish mangu with the onions. Serve with los tres golpes: fried eggs, Dominican Salami and fried cheese.
Frequently Asked Questions
I love to serve mangu for breakfast with fried or scrambled eggs, Dominican fried salami and fried cheese, so delicious! You can easily serve this up as a delicious side dish too, it's great with Fried Pork Chops or Dominican Braised Chicken.
Make sure to use green (unripe) plantains for this recipe, not yellow (sweet plantains). Green and yellow plantains have different flavors and are not interchangeable. Save the yellow plantains for this Sweet Plantain and Picadillo Casserole instead!
It's preferable to serve this dish as soon as it's made for optimal taste and texture. If you have any leftovers try keeping them in the fridge no longer than a day or two. Reheat it on low heat in a pan, stirring occasionally. Add in a little extra water when you reheat it or it will be too dry.
Recipe Notes and Tips
- Mangu gets harder as it cools down. For a smooth mangu, make sure to add room temperature water when mashing. Add the water in stages as you mash, but make sure to add as much water as you need to make it really smooth.
- Mash the mangu using a fork to break it down well.
- PRO TIP: You can also use an immersion blender to make the mangu really smooth.
More Breakfast Recipes
INGREDIENTS
To make the mangu
- 3 green plantains
- ¾ teaspoon salt
- ½ cup water, at room temperature
- 2 tablespoons butter, unsalted
To make the onions
- ½ cup red onions, sliced
- 1 tablespoon apple cider vinegar
- pinch of salt
INSTRUCTIONS
For the mangu
- Peel the plantains and cut lengthwise, then divide each half into two.
- Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
For the onions
- In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
Serving
- Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.
NOTES
- Make sure to use green (unripe) plantains for this recipe, not yellow (sweet plantains). Green and yellow plantains have different flavors and are not interchangeable.
- Mangu gets harder as it cools down. For a smooth mangu, make sure to add room temperature water when mashing. Add the water in stages as you mash, but make sure to add as much water as you need to make it really smooth.
- Mash the mangu using a fork to break it down well.
- PRO TIP: You can also use an immersion blender to make the mangu really smooth.
Nutrition
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