29/7/2021 [Recipe + Video] Mangú (Mashed plantains) - Dominican Cooking

[Recipe + Video] Mangú (Mashed plantains)

This is one of the best known and most representative recipes of the Dominican cuisine. It
could probably be called Dominicans' official breakfast dish. A must-try for those sampling our
cuisine. Learn how to make it with this simple step by step recipe.

Course Breakfast, Dinner

Cuisine Dominican, Latino
Keyword mangu, plantain, platano

Prep Time 15 minutes

Cook Time 20 minutes
Total Time 35 minutes

Servings 4 servings
Calories 348kcal
Author Clara Gonzalez

Ingredients
To make mangu
4 unripe
plantains 1 ½ tsp
salt
4 tsp olive oil or butter
1 cup water at room temperature

To make onion garnish

2 tbsp olive oil
2 red onions large
1 tbsp fruit
vinegar salt

Instructions
Mangú
1. Peeling: Peel the plantains (see how-to) and cut lengthwise, then divide each half into two.
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: 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 olive oil, and water at room temperature and keep mashing and mixing until it
turns into a smooth puree.

Onions
1. Cooking onions: Heat a tablespoon of 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.
2. Serving: Garnish mangu with the onions and serve with sunny-side-up eggs or
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29/7/2021 [Recipe + Video] Mangú (Mashed plantains) - Dominican Cooking
Dominican scrambled eggs, Dominican fried cheese, or fried slices of Dominican salami.

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Notes
I like olive oil in my mangú, but this is a matter of personal preference, so feel free to go
with butter if that's what you prefer.

The nutritional values are calculated using olive oil instead of butter.

Shhh... Wanna hear a little non-traditional tip to amp your mangú's flavor and take it to the
next level? Add a tablespoon of powdered onion to it. You can thank me later.

How do you get very smooth mangú?

A common question we get is how to get a soft mangú, my trick is to add a bit more water than
it seems necessary at first, as it cools down, mangú will inevitably get harder, so start with a
mushy mangú and by the time it gets to the table it will be soft and creamy. Also, you'll need to
mash very well, there's nothing worse than a lumpy mangú.

Can you reheat Mangu?

Yes, you can! Microwave or reheat in a pan, just remember to add a bit more water because it will
be otherwise too dry.

Nutrition
Calories: 348kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 886mg
| Potassium: 990mg | Fiber: 5g | Sugar: 29g | Vitamin A: 2015IU | Vitamin C: 37.4mg | Calcium:
25mg | Iron: 1.3mg

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