How to Make Mangu [Recipe + Video] Dominican Mashed Plantains
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
348 kcal
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Cuisine
South American, Dominican
How to Make Mangu [Recipe + Video] Dominican Mashed Plantains
Description
This mangu recipe starts with peeling unripe green plantains, cutting them lengthwise, and optionally removing the seed core for a smoother mash. The plantains are boiled in salted water until very tender, then mashed immediately while hot with butter (or olive oil) and gradually blended with room-temperature water to a creamy puree with minimal lumps.
Sautéed thinly sliced red onions characterize the classic garnish. Onions are cooked in olive oil over low heat until translucent, then finished with fruit vinegar and salted to taste, adding brightness and acidity that balances the plantain's mild flavor.
Mangu is typically served warm, garnished with the onions, often as part of breakfast or alongside savory dishes. Its smooth, creamy texture offers a comforting alternative to potatoes.
A tip from the recipe notes that mangu will thicken upon cooling, so preparing it slightly thinner than desired ensures the right consistency at serving.
Ingredients
To make mangu
- 2 plantain green, unripe
- 1½ teaspoons salt
- 4 tablespoons butter or olive oil, whichever you prever, salted
To make onion garnish
- 2 tablespoon olive oil
- 2 red onion large
- 1 tablespoon fruit vinegar
- salt
Instructions
1. Peeling plantains
- Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
2. Boiling
- Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
3. Mashing plantains
- 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 (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
4. Cooking onions
- Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
5. Serving
- Garnish mangu with the onions and serve per suggestions above.
Notes
- Prepare the mangu slightly thinner than desired initially, as it thickens while cooling before serving.
- Removing the plantains' seed core is optional but helps achieve a smoother mash.
- The onion garnish should be cooked gently until translucent and seasoned with vinegar and salt to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 886mg | 37% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 2015IU | 40% |
| Vitamin C | 37.4mg | 42% |
| Calcium | 25mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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