Mangú – Mashed Plantains

Having lived my entire life so close to the Dominican Republic (in Puerto Rico), I’ve had the pleasure of tasting most of their classic dishes. Mangú is one of them, probably the most well-known Dominican dish. It’s made by mashing green (unripe) plantains and is traditionally eaten for breakfast. The dish is believed to have African origins, brought to the Dominican Republic by enslaved Africans who adapted their traditional cooking methods to local ingredients.

A friend from high school first introduced me to Mangú. Her mom used to add vinegar to the plantains before mashing, giving them that extra kick of flavor that I craved the most. Years later, another Dominican friend taught me that vinegar in the mash is optional but should always be added to the onions.

Mangú is often served with a range of accompaniments, commonly referred to as “Los Tres Golpes,” which means “The Three Hits.” These include fried Dominican salami, fried cheese (queso frito), and fried eggs.

How to Make Mangú – Dominican Mashed Plantains

Prepare the Plantains

1. Peel the plantains by cutting off the ends and making a slit along the skin. Use your fingers to peel off the skin.
2. Cut each plantain into three pieces.
3. In a pot, cover the plantains with water and add a pinch of salt. Bring to a boil and cook until the plantains are very tender but not falling apart (about 20-25 minutes).

Cook the Onions

1. While the plantains are boiling, slice the onion thinly.
2. In a small saucepan, cook the onion slices over medium heat with 3 tablespoons of water and the white vinegar. Stir occasionally.
3. Cook until the onions become translucent, about 7 minutes. Remove from heat and set aside.

Mash the Plantains

1. Once the plantains are tender, drain them and place them back in the pot.
2. Add the olive oil or butter to the plantains.
3. Mash the plantains with a fork until smooth. If the plantains are too dry, add a little warm salted water until the desired consistency is achieved.

Serve

1. Serve the mashed plantains on a plate.
2. Top with the cooked onions and garnish with fresh cilantro if desired.
3. Serve warm and enjoy!

Recipe Notes

• Make sure the plantains are very tender before mashing to achieve a smooth consistency.
• Adding warm salted water instead of extra oil can make the mangu smoother without adding extra fat.
• The vinegar in the onions adds a tangy flavor that complements the sweetness of the plantains.

Mangú – Dominican Mashed Plantains

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5 from 9 reviews

• Author: Yadsia G. Iglesias
• Total Time: 45 minutes
• Yield: Serves 3
• Diet: Gluten-Free, Omnivore, Vegetarian

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Description

Creamy mashed plantains, a Dominican breakfast staple. Sweet plantains meet savory onions for a simple yet satisfying dish.

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Ingredients

Scale 1x2x3x

• 3 green, unripe plantains
• Water, for boiling
• Salt
• 1 large red onion
• 1 tbsp white vinegar
• 1 tbsp olive oil or butter
• Fresh cilantro, optional

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Instructions

PREPARE THE PLANTAINS

1. Peel the plantains by cutting off the ends and making a slit along the skin. Use your fingers to peel off the skin. Cut each plantain into three pieces.
2. In a pot, cover the plantains with water and add a pinch of salt. Bring to a boil and cook until the plantains are very tender but not falling apart (about 20-25 minutes).
3. MAKE THE onions
4. While the plantains are boiling, slice the onion thinly.
5. In a small saucepan, cook the onion slices over medium heat with 3 tablespoons of water and the white vinegar. Stir occasionally. Cook until the onions become translucent, about 7 minutes. Remove from heat and set aside.

MASH THE PLANTAINS

1. Once the plantains are tender, drain them and place them back in the pot. Add the olive oil or butter to the plantains.
2. Mash the plantains with a fork until smooth. If the plantains are too dry, add a little warm salted water until the desired consistency is achieved.

SERVE

1. Serve the mashed plantains on a plate. Top with the cooked onions and garnish with fresh cilantro if desired. Serve warm.

Notes

• For a smoother mangú, use a potato masher instead of a fork.
• If green plantains are unavailable, use ripe plantains but reduce cooking time; they’ll mash more easily.
• Store leftover mangú in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Boiling
• Cuisine: Dominican

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 15
• Sodium: 200
• Fat: 10
• Saturated Fat: 4
• Unsaturated Fat: 6
• Trans Fat: 0g
• Carbohydrates: 50
• Fiber: 5
• Protein: 3
• Cholesterol: 0g

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