Mangu
Boiled green plantains mashed to a smooth puree with butter and topped with sauteed red onions in vinegar. It is a comforting Dominican breakfast.
Mangu dominicano --Contenido- -Lonjas de salami fritas -Lonjas de queso blanco -Mangu o puré de plátano verde -Mantequilla --Este es un plato típico en el desayuno dominicano --República Dominicana - 2013-10-08 14-28: User:Dominicanoventura, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Mangu is one of the most loved breakfasts in the Dominican Republic. It is traditionally served as 'los tres golpes' with fried eggs, fried cheese and salami.
Explore the cuisine of Dominican Republic.
Make Mangu at home
Ingredients
- 4 green plantains
- 4 cups water
- 1 tsp salt
- 3 tbsp butter or olive oil
- 1/4 cup reserved cooking water
- 2 red onions, sliced
- 1/4 cup white vinegar
- Fried eggs, fried cheese and salami to serve
How it's made
- Peel the plantains and cut in chunks.
- Boil in salted water for 20 to 25 minutes until very tender.
- Drain, saving 1/2 cup of the water.
- Mash with butter, adding water until smooth like mashed potato.
- Saute the onions in oil with vinegar and a pinch of salt until soft and pink.
- Spoon the onions over the mashed plantains and serve with eggs, cheese and salami.
Variations
- Mangu de guineo: with green bananas.
- With avocado: sliced on the side.
- Lighter: skip the salami.
Cook’s tip: Mash while hot and add liquid slowly for a silky texture.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Mangu dominicano --Contenido- -Lonjas de salami fritas -Lonjas de queso blanco -Mangu o puré de plátano verde -Mantequilla --Este es un plato típico en el desayuno dominicano --República Dominicana - 2013-10-08 14-28: User:Dominicanoventura, CC BY-SA 3.0 (Wikimedia Commons)