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 Time25 mins

Total Time40 mins

Course: Sides

Cuisine: Latin

Diet: Gluten Free

Servings: servings

Calories: 488kcal

Author: Crystal DaCruz

Ingredients

4 green plantains
1 small red onion sliced thin
½ cup apple cider vinegar
1 or 2 lime wedges
3 tablespoons olive oil
½ teaspoon crushed garlic
1 tablespoon salt
⅔- 1 cup reserved cooking water
4 tablespoons butter or margarine
salt and pepper to taste

Instructions

Place the sliced onions in a bowl. In a separate bowl, combine the vinegar, sugar, lime juice and olive oil - stir until the sugar dissolves. Pour this mixture over the onions and let sit while you prepare the plantains.
Trim off both ends of each plantain. Use a sharp knife to score long the ridges of the plantain, making sure not to cut into the plantain itself. Remove the peel from the flesh of the plantain. Cut each plantain into 1 to 2-inch long pieces, and then slice each of these pieces in half lengthwise.
Rinse the plantains and place them in a pot, covering them with water. Add a tablespoon of salt and stir. Boil over medium-high heat for 30 minutes until fork-tender. Proceed to the next step while the plantains are boiling.
Once the plantains have 5-10 minutes left to boil, transfer the sliced onions and mojo liquid to a small saucepan, adding the garlic. Cook for 5-10 minutes until the onions become tender but still slightly crispy. Turn off the heat and cover the saucepan to keep the onions warm.
Once the plantains are soft, drain them, reserving about a cup of the cooking water. Place the plantains back in the pan, add butter, and mash until smooth and creamy. Gradually add reserved water (with a few teaspoons of mojo if desired), mixing until you achieve your desired texture. For a thinner, softer mangu, add more water. Season with extra salt if needed.
Top the mangu with the onions and serve right away.

Notes

Tips and tricks:

For the softest mangu, add 2-3 ice cubes while mashing or let the reserved cooking water cool to room temperature before mashing.
Reserve any leftover cooking water for mashing and reheating leftovers
For some people, a fork works better for mashing the mangu. If you opt to use a fork, mash the plantains on a plate or on a shallow dish.
Store leftover mangu 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 mangu to the pan. Turn off the flame and mash the mangu, then mix with a rubber spatula until creamy again.

Nutrition