Mangu (Dominican Mashed Plantains)

Mangu topped with onions and served with fried egg, salami and fried cheese

4.77 from 34 votes

Creamy, rich and delicious, mangu is one of my favorite plantain recipes. Dominica mashed plantain is super simple to make, but is full of flavor. Serve as part of a breakfast, or as a side dish.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Side Dish

Cuisine: Dominican

Servings: servings

Calories: 223kcal

Author: Vanessa

Ingredients

To make the mangu

3 green plantains
¾ teaspoon salt
1/2 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.

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