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How to Make Authentic Dominican Mangu with Mashed Plantains

Discover the rich flavors of the Dominican Republic with this traditional mangu recipe. Creamy mashed plantains are paired with crispy sautéed onions for a perfect blend of textures and tastes. This filling dish is a staple in Dominican cuisine and makes for a delightful breakfast or side dish.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Mangu is a beloved Dominican comfort food featuring creamy mashed plantains topped with sautéed onions. This hearty dish is perfect for breakfast or as a satisfying side.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 4 green plantains
  • 1/2 cup butter, divided
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup reserved plantain cooking water
  • Salt to taste
  • 1/4 cup milk (optional, for creamier texture)

Instructions

  1. Peel the plantains and cut them into 1-inch chunks.

  2. Place the plantain chunks in a large pot and cover with water. Add a pinch of salt.

  3. Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until the plantains are very tender when pierced with a fork.

  4. While the plantains are cooking, heat olive oil in a skillet over medium heat. Add the sliced onions and cook until golden brown and caramelized, about 10-12 minutes. Set aside.

  5. Once plantains are cooked, drain them but reserve 1 cup of the cooking water.

  6. Return the plantains to the pot and add 1/4 cup of butter. Begin mashing with a potato masher or fork.

  7. Gradually add the reserved cooking water, a little at a time, as you continue mashing until you reach a smooth, creamy consistency. If desired, add milk for extra creaminess.

  8. Season with salt to taste and mix well.

  9. Transfer the mashed plantains to a serving dish and create a well in the center.

  10. Fill the well with the caramelized onions and top with the remaining 1/4 cup of butter, allowing it to melt over the hot mangu.

  11. Serve immediately while hot.

Chef's Notes

  • For the best flavor, use very green plantains. They should be firm and not showing any yellow.
  • If the mangu becomes too thick upon cooling, reheat with a splash of milk or water to restore its creamy texture.
  • Traditionally, mangu is served with fried Dominican salami, fried cheese, and fried eggs (known as "Los Tres Golpes" or "The Three Hits").
  • To make ahead, prepare the mashed plantains and store separately from the onions. Reheat gently before serving and top with freshly sautéed onions.

Nutritional Info

Per serving (approximate):

  • Calories: 400
  • Protein: 2g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Fat: 22g
  • Rich in potassium and vitamin C from plantains
  • Good source of energy from complex carbohydrates

Serving Suggestions

  • Serve mangu as a hearty breakfast alongside fried eggs and avocado slices.
  • Pair with a side of black beans for a complete and filling meal.
  • For a traditional Dominican breakfast, serve with fried Dominican salami and queso frito (fried cheese).
  • Garnish with chopped fresh cilantro or parsley for added flavor and color.
  • Accompany with a strong cup of Dominican coffee for an authentic morning experience.