Mangú
Dominican mashed plantains with red onions
35 minutes · 4 servings
Green plantain · Sides
Tostones
Crisp, twice-fried green plantains
Golden edges, tender centers, and a little salt. Start with firm green plantains for this classic Caribbean side.
Let’s make it.
Peel and slice
Trim both ends. Score the skin lengthwise without cutting deeply into the flesh, then lift off the peel. Cut into rounds about 1 inch thick. Pat completely dry.
First fry
Heat the oil to about 325°F (165°C). Fry in a single layer for 3–4 minutes per side, adjusting the heat so they soften without becoming dark. Work in batches.
Flatten
Drain briefly. While still warm, press each piece with a tostonera or the flat base of a sturdy cup into a disc about ¼ inch thick.
Fry again
Bring the oil to about 350°F (175°C). Return the discs to the pan and fry 1–2 minutes per side until crisp and golden.
Season
Drain, sprinkle with salt while hot, and serve immediately.
A little kitchen wisdom
- Green, firm fruit holds together better than sweet ripe plantains.
- If a round crumbles when pressed, give the remaining pieces more time in the first fry.
- Dry utensils and plantains thoroughly before they touch hot oil.
Need a hand getting started? Read how to peel a plantain and our cooking guide.
Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.
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