Mangu (Mashed Plantains)

serving of Dominican mangú topped with pickled red onions on a white plate.

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

Prep Time 20

Cook Time 25

Total Time 45

Equipment

Medium-sized pot
Kitchen knife and cutting board
Slotted spoon
Large mixing bowl
Potato masher or fork
Measuring spoons/cups for salt, butter, and water

Ingredients

4 green plantains
3 tablespoons salted butter
1 tablespoon salt
½ cup cold water (for mashing)
3-4 ice cubes

Instructions

Fill a medium-sized pot halfway with water and bring it to a boil over high heat.
Peel the plantains and cut them into 3–4 chunks each. (Tip: If the plantains are cold, let them sit at room temperature for 20–30 minutes to make peeling easier.)
Once the water is boiling, add plantains and salt.
Reduce the heat to medium-low and simmer for 20–25 minutes, or until the plantains are fork-tender. To check for doneness, insert a fork or toothpick—if it goes in easily, they’re ready.
Once tender, drain the plantains and transfer them to a large 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 while mashing to make the Mangú extra smooth and creamy—trust me, it works! Give it a taste and add more salt or butter if needed to suit your preferences.
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:

Mangu tends to harden and thicken as it cools. Add a few ice cubes while mashing the plantain to maintain its creamy texture.
Customize the texture of the mangu by adjusting the amount of butter and water used during mashing.
I do not use the water that the plantains are boiled in when mashing them. I prefer to incorporate cold filtered water; it is just my preference.
To make peeling the plantains easier, place them in warm tap water for a few minutes if they were stored in the fridge.

Variations and Toppings:

Mangú can also be made using green bananas (guineitos verdes) instead of plantains. This dish is called mangu de guineo.
Mangu is usually served with Los Tres Golpes: fried salami, cheese (queso de freir), and fried eggs. It can also be served with revoltillo de nuevo, scrambled eggs with vegetables (onions, peppers, tomatoes, scallions, cilantro), and stewed meats.

Calories: 347kcal

Course: Breakfast, Dinner, Lunch

Cuisine: Dominican

Keyword: Dominican food staples, Easy side dishes for families, Low-cost meal ideas, Plantain Dish

Nutrition