Mangú Dominicano (Mashed Plantains)

Mangú Dominicano is made from boiled mashed green plantains, and topped with tangy red onions. Paired perfectly with fried cheese and salami, it’s the flavorful centerpiece of the famous Dominican breakfast – mangú con los tres golpes.

Growing up, I only had an appetite for fried sweet plantains. It took me years to appreciate them in their savory form. Much like tostones, now it’s one of my favorite side dishes.

Why you’ll love this recipe

• Delicious and creamy: Mangú is rich but mild in taste, making it a great side dish for lots of flavorful dishes. I share tips getting it nice and creamy in the recipe steps!
• Simple to make:  You won’t need any fancy tools, ingredients or techniques to make mangú – just a masher (or fork),  green plantains, butter, salt and onions. Plantains are easy to find in most chain supermarkets these days and you can also find them in most Latin American, Caribbean, African, and Asian markets.
• Budget friendly: Like many island recipes, this one relies on a few basic staple ingredients that go a long way and don’t cost much.

What is Mangu?

Mangú, a Dominican classic, is a savory side dish made from boiled and mashed platanos verdes (green plantains). Known for its rich flavor and creamy texture, mangú is topped with onions and served con los tres golpes  – a famous trio featuring queso frito (fried cheese), Dominican salami, and fried eggs.

Mangú’s origins trace back to West Africa. Some suggest that the name mangú is linked to “mangusi,” a Congolese term for mashed vegetables. Dominicans jokingly like to say that the name comes from the English expression “man, that’s good,” shouted by American soldiers who were stationed in the Dominican Republic, after trying the dish for the first time.

Ingredients – What is mangu made of?

Green (unripe) plantains and red onions are the primary ingredients used to make mangú.

• Green plantains – should be firm and green in color (make sure they’re not yellow). Store them in a dry place and try to use within 1-2 days of buying them. They’re typically stored at room temperature, but some people stick them in the fridge to to stop them from ripening.
• Sliced red onions go on top and add a distinct flavor and texture to mangú – don’t skip them! If you don’t have red onions, white or yellow onions work well too.
• Vinegar for pickling the onions and olive oil for sautéing them.
• Butter makes the mangú soft and creamy. Room temperature is best, but cold butter works too (the hot plantains will soften it). Some people prefer unsalted butter, and some prefer to use margarine.
• Save the boiled water from the plantains, you’ll need it to mash them with.

How to make mangú Dominicano

All steps and measurements listed in the recipe card. Here’s a closer look at each step with photos:

Step 1: Prepare the onions

Place the sliced onions in a bowl, pour vinegar over them, and let them soak for 10–15 minutes. Heat olive oil in a small pan over medium heat, then add the onions (you can include some of the vinegar if you’d like). Sauté the onions until they soften but don’t lose their crunch. Keep them covered so they stay warm.

Step 2: Peel and boil the plantains

Peel the plantains and cut them into 1–2-inch pieces. Place them in a deep pan and cover them with water. Add 1 tablespoon of salt and boil for about 30 minutes, or until the plantains are fork-tender.

Note: Refer to ‘Tips and Tricks’ for directions on how to peel plantains.

Step 3: Mash the plantains

Drain the plantains, saving 1–2 cups of the starchy water. Place the plantains back in the pan, then add the butter and a splash of starch water. Mash until smooth. Gradually add more starch water and keep mashing and stirring until you’re satisfied with the texture. 

Step 4: Top with onions and serve

Top the mangú with plenty of sautéed onions and serve it right away.

Recipe Tips and Tricks

• Peel the plantains by trimming off both ends. Use a sharp knife to score along the sides. Use your knife’s blade to lift the peel from the flesh, and then use your fingers to remove the peel completely.
• Slice the plantains into 1 to 2-inch rounds, slicing them again lengthwise so that they cook faster.
• Make the mangú slightly thinner than your desired consistency, it will thicken as it cools.
• For some, using a fork to mash the plantains might be easier. If mashing with a fork, its best to mash against a plate or shallow bowl.
• Reserve as much cooking water as you can. Save whatever you don’t use for re-heating leftovers (explained below). 

Serving suggestions

• Serve the mangú right away so that it stays soft, warm and creamy.
• Sautéed onions, are an essential part of mangu, and are placed on top for added flavor and texture.
• Mangú is typically served alongside tres golpes (three strikes), the famous Dominican breakfast trio of fried cheese (queso frito), fried salami, and fried eggs.
• Although mangú is commonly eaten for breakfast, you can also serve it with a non-breakfast dish, like pernil (roast pork shoulder).

Storing and reheating leftovers

• Store left-overs in an airtight container in the refrigerator for up to 2 days. Left-over cooking water can be stored (in the fridge) in a separate container.
• To reheat mangú, bring the leftover cooking water to a simmer in a small saucepan. Place the mangú in a separate, larger pan and re-mash until you reach your desired texture.
• You can also re-heat leftovers by steaming or microwaving them. Make sure to line your steamer with parchment or foil.

FAQ’s

What is a typical Dominican breakfast?

The most famous Dominican breakfast dish is los tres golpes, a trio featuring mangu, fried cheese (queso frito), salami, and eggs, usually enjoyed as a sit-down breakfast.

On a regular day, Dominicans enjoy simpler options like farina (similar to cream of wheat), Dominican arepas or breakfast pastries, bread, fruit, and spreads. These are often served with batidas (shakes), the famous morir soñando, or a cup of traditional Dominican cafe.

Is Mangu Dominican or Puerto Rican?

Mangú is traditionally Dominican. Puerto Rico, is famous for mofongo, which is made by mashing fried green plantains and rolling them into a ball with pieces of fried pork (chicharrones). While mangú is typically served for breakfast, mofongo is commonly served at dinnertime with chicken, steak or shrimp, and a savory sauce.

What do Cubans call mangú?

Similar to mangu, Cubans have their own unique dish called fufu de plátano. Fufu is a combination of ripe and unripe plantains mashed and served with pieces of fried pork belly.

Other plantain recipes

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