Let’s talk about mofongo. Originally from Puerto Rico, this bold and savory dish has found a special place in Dominican kitchens too. Over the years, we’ve made it our own, and now you’ll find it on menus and dinner tables across the island—from humble home kitchens to roadside frituras and trendy restaurants.
This version of mofongo is made with fried green plantains, mashed up with garlic and pork cracklings (chicharrón) until everything is rich, garlicky, and satisfying. It’s typically served in a rounded dome shape with a flavorful garlic mojo sauce on the side—and let me tell you, once you try it, you’ll keep coming back for more.
If you love plantain-based dishes like tostones or mangú, this one’s going to be your next favorite.
How to Make Mofongo (Step-by-Step)
Start by peeling your green plantains and cutting them into thick slices. They should be nice and firm—not ripe—since the goal here is that starchy, savory base.
Fry the plantains. In a skillet, heat your oil over medium heat and fry the plantain pieces until golden and tender, about 5 to 8 minutes. Make sure the plantains are cooked through. Transfer to a paper towel-lined plate to remove excess oil.
Now comes the fun part. In a pilón (mortar and pestle), mash the fried plantains with mashed garlic and pork cracklings. You might need to do this in batches, depending on the size of your pilón. Mash until the plantains are broken down and everything is combined but still a little chunky.
To serve, shape the mofongo by packing it into a small bowl, then flipping it onto a plate like a little dome. Top with extra pork cracklings if you like, and don’t forget the mojo!
How to Make Garlic Mojo
Crush garlic cloves with salt in a mortar and pestle until you get a smooth paste. Transfer the garlic to a small bowl.
Stir in bitter orange juice, olive oil, ground cumin, dried oregano, and chopped cilantro. Taste and adjust salt if needed. This sauce adds a punch of flavor and pairs perfectly with the rich plantains and chicharrón.
Serving Suggestions
- Serve as a main dish topped with shrimp stew, fried pork belly (chicharrón), or chicken
- Enjoy it as a hearty side with soup or broth
- Pair with a side salad and extra mojo for dipping
- Make it the star of your next Sunday meal or family gathering
Storage Tips
Fridge: Store leftover mofongo tightly covered in the fridge for up to 2 days
Reheat: Reheat in a skillet over low heat or in the microwave. You can moisten it with a little broth if it feels too dry
Freezing: Not recommended due to texture changes.
Recipe Tips
- If you don’t have a mortar and pestle, a potato masher or a sturdy bowl with the back of a spoon can work in a pinch.
- You can buy pork cracklings pre-cooked at Latin markets or local restaurants, or make your own using my Chicharrón de Cerdo recipe.
- Bacon or pernil are great substitutes if you don’t have pork cracklings.
- For best results, use green (unripe) plantains—not yellow or ripe ones.
Mofongo with Garlic Mojo
Author:Equipment
Ingredients
For the Mofongo:
- 1 cup 240 ml vegetable oil (for frying)
- 4 green plantains, peeled and cut into 1-inch (2.5 cm) slices
- 2 tablespoons mashed garlic, fresh or from a paste
- 1 pound 450g pork cracklings (chicharrón), cut into bite-size pieces (or substitute with bacon or pernil)
- 1½ teaspoons salt or to taste
For the Garlic Mojo:
- 6 garlic cloves
- ½ teaspoon salt
- 2 tablespoons freshly squeezed bitter orange juice, or substitute with equal parts lime and orange juice
- 2 tablespoons olive oil
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed
- 1 tablespoon fresh cilantro, roughly chopped
- Additional salt to taste
Instructions
Fry the Plantains
- Heat the oil in a medium skillet over medium heat. Fry the plantain slices until golden brown and tender, about 5 to 8 minutes, turning occasionally.
- Once done, transfer to a paper towel-lined plate to drain any excess oil.
Mash the Mofongo
- In a pilón (mortar and pestle), mash the fried plantains together with the mashed garlic and pork cracklings. Work in batches if needed. The texture should be chunky but well combined—don’t over-mash.
- Season with salt to taste.
Shape and Serve
- To serve, pack the mofongo mixture into a small bowl or ramekin, then flip it onto a plate to form a dome shape.
- Garnish with extra pork cracklings if you like, and serve with the garlic mojo on the side.
Make the Garlic Mojo
- In a mortar and pestle, mash the garlic cloves and salt into a smooth paste.
- Transfer the paste to a small bowl. Stir in the bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
- Taste and add more salt if needed.
Notes
- No mortar and pestle? You can use a potato masher or the bottom of a sturdy cup and a deep bowl to mash everything together.
- Pork swaps: Bacon or pernil work great if you don’t have pork cracklings on hand.
- Bitter orange alternative: Use 1 tablespoon fresh lime juice + 1 tablespoon orange juice if you can’t find bitter orange.
- Best when fresh: Mofongo is best served right after making, while the plantains are still warm and tender.
- Reheating: To reheat, warm gently in a skillet with a splash of broth or oil to revive the texture. Avoid freezing.
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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WENDY ORTIZ-AHUMADA says
Good website for looking how to make foods from other countries
June says
Lovely dish thanks!!!!!
To mash everything together can one use a food processor?
Vanessa says
For the right texture, it’s best to use a pilon or you can use a potato masher.
Kim says
In NYC, we had chicken and mofongo with a reddish sauce. what is in that sauce???
Vanessa says
You probably had mofongo with pollo guisado. Here’s the recipe for the pollo guisado you can add to your mofongo: https://mydominicankitchen.com/dominican-braised-chicken-pollo-guisado/
ANDREA says
MOFONGO. eso es una delicia, no parece tan complicado de hacer, voy a tratar de hacerlo esta semana. Un abrazo
Andrea
Blanca D says
I had never tried mofongo before but it looks so delicious! I’ll put it on my list. Thank you for the recipe.
Ana says
¡Qué delicia el mofongo! Lo comía muy seguido cuando vivía en Nueva York, pero nunca me imaginé que fuera tan fácil de hacerse. Igual y en este mes de la Herencia Hispana se los hago a mis hijos para que lo prueben.
Ana says
Sorry, in English: I loooove monfongo! I used to eat it when I lived in New York. I never imagined that it is so easy to prepare. Probably it will be a good idea to do it for Hispanic Heritage month, so my kids can try it.
Alejandra Graf says
I love platain dishes, do you know if I can prepare mofongo in a vegan version?
Vanessa says
You can definitely make it Vegan. Just prepare the mofongo as usual omitting the pork. It’ll taste just as delicious. I promise.
Valentina says
Delicious! I love all things plantain 🤗 And eating mofongo takes me directly to the DR and Puerto Rico. Thanks for the recipe!
Fabiola Acosta says
Oh Wow! Your mofongo looks delicious… thanks for the recipe and the perfect and easy way to how to make mofongo!. I love your blog.
Enri says
Your mofongo looks amazing! Even if I prefer mangú! Everything plantain has my name!
Lynne Villalba says
I had mofongo for the first time in PR and loved it!
questioning your last instruction about beef broth?
also, do you have a recipe for stuffing the mofongo with seafood?
Thanks!
Vanessa says
Hi Lynne, Mofongo is such a delicious dish. The beef both I am referring to in the instructions is the sauce that comes with stewed beef, which is usually used to drizzle over mofongo. You can also use the sauce from braised chicken. You can search the blog for the recipe. I do not have a recipe for seafood mofongo, but I will do my best to share one soon. 🙂 Thanks for your message.
Kate says
This looks so amazing! I’m getting hungry just thinking about it!!
Vanessa says
It’s so good!