Mangú (Traditional Dominican Mashed Plantains)
A classic Dominican breakfast dish made from green plantains that are peeled, boiled until soft, and mashed with a bit of cooking water, oil, or butter. The result is a smooth, savory mash often topped with sautéed red onions in vinegar and served with fried cheese, salami, and eggs. Mangú is comfort food and one of the most iconic ways to enjoy green plantains in the Dominican Republic.
Ingredients
- 3–4 green plantains
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter or oil
- 1 large red onion, thinly sliced
- 2 tablespoons vinegar
- 2 tablespoons oil for onions
- Optional: fried cheese, salami, eggs for serving
Instructions
- Peel green plantains and cut them into chunks.
- Place the chunks in a pot with salted water.
- Simmer until the plantains are very tender when pierced with a fork.
- Reserve a cup of the cooking water and drain the rest.
- Transfer the hot plantains to a bowl.
- Mash them with a masher or fork.
- Add some of the reserved water plus a drizzle of oil or a knob of butter.
- Continue mashing until the mixture is smooth and moist without dry lumps.
- Taste and adjust the salt.
- Slice red onions thinly.
- Soften the onions in a pan with oil, a pinch of salt, and a splash of vinegar until bright and tender.
- Serve the mangú warm and top it with the warm onions and their juices.
Expert Tips
- Use very green plantains for the best texture and flavor
- Don't skip the reserved cooking water - it adds flavor and helps create the perfect consistency
- Mash while the plantains are still hot for easier preparation
- For authentic Dominican breakfast, serve with fried cheese, salami, and eggs
- The pickled onions are essential - don't skip them!