Mangú Dominicano (Dominican Mashed Plantains)

bowl of Dominican mangu topped with red onions.

5 from 1 vote

Mangú Dominicano (Dominican Mashed Plantains)

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

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Sides

Cuisine: Latin

Diet: Gluten Free

Servings: servings

Calories: 488kcal

Author: Crystal DaCruz

Ingredients

1 small red onion sliced thin
1 cup white vinegar
2 tablespoons olive oil
4 unripe, green plantains
1 tablespoon salt
1-2 cups starchy water from the plantains
4 tablespoons butter or margarine
salt and pepper to taste

Instructions

Prepare the onions: Place sliced onions in a bowl, pour vinegar over them, and let soak for 10–15 minutes. Heat olive oil in a small pan over medium heat, then add the onions (with 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.
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.
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 of the starch water and keep mashing and stirring until you’re satisfied with the texture.
Top and serve: Top the mangú with plenty of sautéed onions and serve right away.

Notes

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 reheating left-overs.

Storing and re-heating leftovers:

Store leftover mangú in the refrigerator for up to 2 days.
To reheat: boil some water in a pan (no more than an inch or so) and add the mangú. Turn the flame off and mash, then mix with a rubber spatula until creamy again.

Nutrition