Mangu

Mangu is my favorite breakfast dish. Mangu is a traditional Dominican dish made from boiled, mashed plantains. It is deeply rooted in the island’s culture. Mangu is a staple breakfast item, often accompanied by sauteed pickled onions, eggs, cheese, and salami. Before pan-frying, the onions are seasoned with vinegar, salt, and bitter/sour orange (naranja agria). Mangu represents the blend of African and indigenous Taíno culinary traditions. It is the perfect comforting and hearty meal to start your day. Mangu is an ideal brunch recipe.

The Key Ingredients for a Delicious Mangu

  • Green plantains: Make sure the plantains are green. If you get them yellow, the mangu will be sweet.
  • Butter- I use Kerrygold butter. It reminds me of the butter sold in the Dominican Republic.
  • Salt: Boil the plantains in salted water. Then, salt to taste, if needed, when mashing them. Remember that if you use salted butter, you must use less salt.
  • Water- you will need water to boil the plantains and cold water to mash them
  • Ice cubes- are the secret to smooth Mangu, which will not be hard even when refrigerated
  • Optional: pickled onions, cheese, salami, eggs, and longaniza (Dominican sausage)

Is Mangu healthy?

Mangu is rich in complex carbohydrates and dietary fiber. It is a good source of vitamins A and C, magnesium and potassium. It provides sustained energy and aids digestion. Mangu can be vegan if made using a plant-based butter alternative.

How to reheat Mangu

My favorite method to reheat mangu is using the microwave. Follow the directions below:

    1. Place the mangu in a microwave-safe dish.
    2. Add a splash of water to help maintain moisture.
    3. Cover the dish with a damp paper towel.
    4. Heat for 1-2 minutes, stirring halfway through to ensure even reheating. The bigger the portion of mangu the more minutes in the microwave it will need.

Mangu

Mangu is a traditional Dominican dish made from boiled, mashed plantains. Mangu is a staple breakfast item, often accompanied by sauteed pickled onions, eggs, cheese, and salami.
Servings 4
Prep Time 20 minutes
Cook Time 25 minutes

Ingredients
  

  • 4 green plantains
  • 3 tbs salted butter
  • 1 tbs salt
  • ½ cup cold water (for mashing)
  • 2 ice cubes

Instructions
 

  • Peel the plantains and cut them into chunks.
  • Bring water to a boil in a large pot and add 2 tablespoons of salt
  • Add the plantain chunks to the boiling water and cook until tender, about 20-25 minutes.
  • Drain the plantains and transfer them to a mixing bowl.
  • Add the salted butter to the bowl and mash the plantains and butter with a fork or potato masher until smooth and creamy. 
  • Add cold water and a few ice cubes to make mangu smooth and creamy. (trust me)
  • Serve the mangu hot with your favorite toppings, such as sautéed pickled onions, fried cheese, fried eggs, crispy fried Dominican salami, or avocado slices.

Notes

Tips:
  1. Mangu tends to harden and thicken as it cools. Add a few ice cubes while mashing the plantain to maintain its creamy texture.
  2. Customize the texture of the mangu by adjusting the amount of butter and water used during mashing.
  3. I do not use the water the plantains are boiled in when mashing them. I prefer to incorporate cold filter water; it is just my preference.
 
Variations:
Mangu can be made of green bananas (guineitos). This dish is called mangu de guineo. Mangu is usually served with Los Tres Golpes: friede salami, cheese (queso de freir), and fried eggs. Mangu can be served with guiso or revoltillo de huevo, which is scrambled eggs with vegetables (onions, peppers, tomatoes, scallions, cilantro).
Course: Breakfast
Cuisine: Dominican
 
 
 

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