In the Dominican Republic, one food item truly shines: plantains. They can be enjoyed in numerous ways—fried, boiled, mashed, or sweetened—and star in various dishes, whether as a base, a side, or the main attraction. 

A popular breakfast dish known as mangú transforms unripe, green plantains into a creamy, rich side that pairs beautifully with meat, eggs, and cheese, collectively referred to as 'los tres golpes.' The term mangú has its roots in West Africa, derived from a word similar to 'mangusi,' which denotes any mashed vegetable. 

To prepare mangú, green plantains are peeled, cut, boiled, and mashed until they reach a creamy texture, often enhanced with water, olive oil, or butter, and garnished with pickled red onions. This delightful dish is typically served with eggs, Dominican fried salami, and fried cheese, making it a simple yet nutritious breakfast staple. 

MyDominicanKitchen.com offers a hearty and delicious version of mangú that will elevate your next breakfast experience.
 

Mangu (Dominican Mashed Plantains)

Recipe Courtesy of MyDominicanKitchen.com

Prep Time
10 mins

Cook Time
20 mins
 
Total Time
30 mins

Ingredients:

3 green plantains
¾ teaspoon salt
1/2 cup water, at room temperature
2 tablespoons butter, unsalted
To make the onions
½ cup red onions, sliced
1 tablespoon apple cider vinegar
pinch of salt
 

Instructions:

For the mangu:
-Peel the plantains and cut lengthwise, then divide each half into two.
-Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
-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. Mix in butter, and water. Keep mashing and mixing until smooth.
 

For the onions:
-In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
-Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
 

Serving:
-Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.

Image Credits: My Dominican Kitchen, A Seasoned Greeting, 826 Boston