Authentic Dominican Mangú Recipe

Ingredients

  • 4 green plantains
  • 4 cups of water
  • 2 teaspoons of salt, divided
  • 1 tablespoon of butter
  • 1/2 cup of warm milk
  • 2 tablespoons of olive oil
  • 1 large red onion, sliced
  • 1 tablespoon of vinegar
  • Additional salt and pepper to taste

Steps and instructions

  1. Peel the plantains and cut them into 1-inch pieces.
  2. Place the plantain pieces in a large pot and add the water and 1 teaspoon of salt.
  3. Bring the water to a boil over high heat, then reduce to medium-low and simmer until the plantains are very tender, about 20 minutes.
  4. While the plantains are boiling, heat the olive oil in a separate pan over medium heat. Add the sliced onions and sauté until they are translucent and slightly caramelized, about 10 minutes. Stir in the vinegar, then set the onions aside.
  5. Once the plantains are tender, drain them but keep about 1 cup of the cooking water.
  6. Add the butter and the remaining teaspoon of salt to the pot with the plantains. Using a potato masher, mash the plantains until they are smooth. If needed, add some of the reserved cooking water or warm milk to achieve the desired consistency.
  7. Taste the mangú and add additional salt and pepper if needed.
  8. Serve the mangú topped with the sautéed onions.

Tools for making

Recipe variations

  • Add cooked and crumbled bacon on top of the mangú for a savory twist.
  • Include mashed avocado or guacamole as a topping for a creamy and fresh flavor.
  • Try using sweet plantains instead of green plantains for a sweeter and richer taste.
  • Add chopped cilantro or parsley to the mashed plantains for added freshness.
  • Top the mangú with sautéed bell peppers and onions for a colorful and flavorful addition.
  • Serve the mangú with fried or scrambled eggs for a classic Dominican breakfast.
  • For a vegan option, replace the butter with plant-based margarine and use almond milk or another non-dairy milk instead of cow's milk.

Recipe overview

Mangú is a traditional Dominican dish made primarily from green plantains, a staple in many Caribbean cuisines. The plantains are boiled until tender, then mashed and seasoned to create a smooth, flavorful dish that's both comforting and filling. This recipe also includes sautéed red onions for a sweet and tangy garnish, adding a wonderful depth of flavor to the dish. Expect a hearty, delicious meal that's relatively simple to prepare. It's perfect as a side dish or a main course, and it pairs well with a wide variety of other foods. Get ready to immerse yourself in the rich tastes of Dominican cuisine with this delicious Mangú recipe!

Common questions

  1. How do I know when the plantains are tender? - The plantains should be easily pierced with a fork or knife when they are tender.
  2. Can I use ripe plantains instead of green plantains? - It is best to use green plantains for this recipe as they are less sweet and have a firmer texture, which is ideal for mangú.
  3. Can I substitute the butter with another ingredient? - If you prefer, you can use margarine or a dairy-free butter substitute to replace the butter in this recipe.
  4. What can I serve with mangú? - Mangú is traditionally served with fried eggs, salami, and/or cheese. It can also be enjoyed with avocado or other toppings of your choice.
  5. Can I make mangú ahead of time? - Mangú is best served fresh, but you can prepare the boiled plantains in advance and reheat them before mashing. However, the sautéed onions are best made fresh.
  6. How can I adjust the consistency of the mashed plantains? - If the mashed plantains are too thick, you can add some of the reserved cooking water or warm milk to achieve the desired consistency. If they are too thin, continue mashing until they thicken up.

Serving dishes and utensils

  • Large pot - For boiling the plantains.
  • Potato masher - To mash the cooked plantains.
  • Large pan - For sautéing the onions.
  • Spatula - To stir and flip the onions while sautéing.
  • Measuring spoons - To accurately measure the salt, vinegar, and butter.
  • Knife - For peeling and cutting the plantains.
  • Cutting board - To safely chop and prepare the plantains.
  • Ladle - For serving the mangú.

Origin stories

Mangú originated from the Dominican Republic, a country known for its vibrant culture and cuisine. This traditional dish was born out of creativity and the need to make the most of available resources. As the story goes, during the American occupation of the Dominican Republic in the early 20th century, an American soldier tasted this dish and exclaimed, "Man, good!" The Dominicans found humor in his reaction, and from then on, this beloved plantain dish was known as "Mangú". The simplicity and versatility of Mangú has led to its popularity, not just in Dominican households, but also in many other parts of the world. It is often served for breakfast with fried cheese, eggs, and salami, making it a hearty start to the day. The next time you enjoy a plate of Mangú, remember the history and the humor that gave this dish its unique name.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.