Dominican Mangu (Mashed Green Plantains)

Learn how to make Dominican Mangu, a popular breakfast dish hailing from the Dominican Republic. A Latin American dish consisting of green plantains that are boiled then mashed and topping with pickled red onions.

I don't think you can go wrong with plantains (platano in spanish).

If you're from the Caribbean you will already know that plantains have a tendency to appear in many dishes - boiled, roasted, fried, baked.

You name it and at least one island has been there, done that and got the t-shirt.

You guys already know how much I love plantains but you see this isn't about me at all.

I'm here to show you what the Caribbean has to offer from the English speaking islands right down to the Spanish.

Every island has their own unique signature style dish and I'm more than happy to share them with you.

As with anything it takes some trial and error, sometimes the results are sheer perfection the first time around, while other times it's sub par.

I couldn't help but share this Dominican breakfast recipe with my readers, it's very simple yet filling courtesy of the main star of the show - Mr Platano.

If you are a big fan of Latino recipes then don't forget to check out my Cuban Black Bean Soup and my Picadillo dish which is a great weeknight dinner.

What is mangu?

In short, it is a dish which hails from the Dominican Republic. It is considered a national breakfast although it can be served for lunch or dinner.

The dish is made from green plantains, the plantain is boiled in water until it is soft and fork tender.

Once cooked, the plantain is mashed with some water (usually some is reserved from boiling) into a smooth, lump-free consistency.

The dish is topped with pickled red onions that are sauteed in olive oil and vinegar and served with fried eggs, salami and queso frito (fried cheese) known as mangú con los tres golpes .

The origins of mangu

Good question! Mangu, the name is believed to have derived from the expression of a US marine after eating some mashed plantain, he described as "man good".

However, the Marine definition is actually a myth and there is no actual evidence of this.

Like any Caribbean islands, the truth is often hidden away or misinterpreted.

Truth be told, the name Mangu gets its origins from the Congo region of Africa.

Where many slaves came from to the island due to the vast slave trade in this region.

The word mangu derives from the word "mangusi" which refers to any vegetable that is mashed and/or boiled.

However, the name has since revolved to the Spanish pronunciation of mangu.

Ingredients you need

• Green plantain - for this recipe, you will need green plantain. This plantain is firm to the touch and savoury in taste which is what you need to make mangu.
• Hot water - for boiling and having some on reserve for mashing the plantain to make a smooth consistency.
• Vegan butter - I use Flora (UK) vegan butter to enhance the flavour of the plantain.
• Red onions - these serve as the garnish, red onions are more tart and not as pungent as white onions.
• Apple cider vinegar - I typically don't use white vinegar in my recipes, the vinegar yields an acidic taste and gives a kick to the onions.
• Olive oil (not pictured) and Pink salt - for flavour!

Vegan servings

The side servings for mangu aren't very vegan friendly. I don't eat pork so I always omit the salami and the cheese isn't dairy free.

However, for the vegan audience you can serve with;

• Tofu Scramble
• Mock Meat (This is from my Mofongo dish)

The steps

• Start by washing the green plantain to remove any dirt or debris.
• Bring a large saucepan of water to the boil with 1 teaspoon of the pink salt.
• While the pot is boiling away, prepare the plantain by cutting off the ends and discarding them.
• Then use a paring knife to score length ways down the skin only (being careful not to slice into the flesh), it is easier remove the peel scoring 2 edges of the plantain.

• Use your thumbs to peel away the skin of the plantain and discard.
• Chop the plantain into small chunks.
• Carefully add the plantain to the saucepan of boiling water.
• Boil the plantain until it is soft, this will take anything from 15-25 minutes, use a fork to determine the readiness (the colour of the plantain will have darkened and be easy to prick with a fork).

• Meanwhile, prepare the pickled topping, heat the olive oil on medium heat, in a small frying pan.
• Add the red onions and saute until soft and translucent.
• Add the apple cider vinegar and 1tsp of pink salt.
• Set the onions aside when cooked.

• Once the plantain is cooked, drain off the excess water and reserve about one cups worth and set aside.
• Use an immersion stick blender/pilon/potato masher and proceed to breakdown the plantain into a smooth puree consistency, adding the reserved water to help achieve this consistency.
• Finally mix in the vegan butter and serve immediately for best results.

How long should you boil the green plantains for?

The plantain should be boiled until it's soft which should take roughly 15-25 minutes. Use a fork to prick the plantain to determine its readiness.

The fork should prick the plantain with no effort and be soft to the touch. That's when you know it's thoroughly cooked.

I recreated this as an evo-vegetarian dish and omitted the salami.

You can omit the eggs and salami to cater to a vegan palette or serve in the traditional way.

What does mangu taste like?

The taste of mangu is quite unique, it certainly isn't spicy nor is it very hot.

However, when pureed it is very similar to some creamy mashed potatoes with more of a mild earth tone to it.

Root vegetables such as dasheen, cassava and yam are unique in taste so it is very difficult to describe.

Can you freeze mangu?

You can freeze the mangu. It is best to wrap it first in some saran wrap and then place in some freezer friendly air tight containers for up to 3 months.

Be sure to thoroughly thaw it out on the countertop be re-heating.

Is mangu the same as mofongo?

No, although both are made from green plantain. Mangu has a more of a smoother, creamier texture that is more like a type of fufu and is served with eggs, salami and cheese.

Mofongo is a Puerto Rican dish that is made from green plantain that is fried and has more of a crispier and crunchier texture and is mashed with chicharrones, which yields a saltier taste.

It is served with stewed shrimp and picadillo.

Is Dominican mangu spicy?

As you may have already noticed I haven't spoken about any herbs or spices, something that's normally featured within Caribbean cuisines.

Mangu is very mild in taste but incredibly fulling due to the high level of fibre and of course we procure a good source of iodine from the sauteed red onions.

It's savoury, not sweet like Yellow Plantain it's the sister recipe to my Green Banana Mash which is a great side dish.

Notes and tips

• You can purchase green plantains from an ethnic grocery store .ie Caribbean, African, Latino and south Asian
• For best results, use a potato masher or better yet, an immersion stick blender to turn the plantain into mash.
• Adding water when making the mash it is essential for making the mangu smooth and lump free.
• When mashing the mangu use some of the water used to boil the plantain with if you are facing any difficulty with making the mash.
• Remember you want GREEN plantain for this recipe NOT the YELLOW ones.
• Avoid green plantains that are turning or should I say ripening and becoming yellow. They won't make that perfect mangu.
• While you are peeling each plantain, you might want to place a bowl of salt water next to you to add each peeled plantain so they don't discolour too much (if at all).
• For best results, serve your mangu WARM because the texture changes to more solid as it cools down.
• If you want to re-heat your mangu, do so using the microwave or in a pan and add a splash of water to prevent it from being too dry.

Other plantain (platanos) recipes to try

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Dominican Mangu (Mashed Green Plantains)

Learn how to make Dominican Mangu, a popular breakfast dish hailing from the Dominican Republic. A Latin American dish consisting of green plantains that are boiled then mashed and topping with pickled red onions.

4.56 from 9 votes

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Course: Breakfast

Cuisine: Dominican Republic

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 316kcal

Author: Charla

Ingredients

• ▢ 4 large green plantains peeled
• ▢ 1 cup hot water (250ml) leftover from boiling the plantain
• ▢ 4 tablespoon vegan butter (32g)
• ▢ 2 tablespoon olive oil (28g)
• ▢ 1-2 large red onion(s) sliced
• ▢ 1 tablespoon apple cider vinegar (15g)
• ▢ 2 teaspoon pink salt (12g)
• ▢ ** egg and/or salami for opting for a non vegan option

US Customary - Metric

Instructions

• Start by washing the green plantain to remove any dirt or debris.
• Bring a large saucepan of water to the boil with 1 teaspoon of the pink salt.
• While the pot is boiling away, prepare the plantain by cutting off the ends and discarding them.
• Then use a paring knife to score length ways down the skin only (being careful not to slice into the flesh), it is easier remove the peel scoring 2 edges of the plantain.
• Use your thumbs to peel away the skin of the plantain and discard.
• Chop the plantain into small chunks.
• Carefully add the plantain to the saucepan of boiling water.
• Boil the plantain until it is soft, this will take anything from 15-25 minutes, use a fork to determine the readiness (the colour of the plantain will have darkened and be easy to prick with a fork).
• Meanwhile, prepare the pickled topping, heat the olive oil on medium heat, in a small frying pan.
• Add the red onions and saute until soft and translucent.
• Add the apple cider vinegar and 1tsp of pink salt.
• Set the onions aside when cooked.
• Once the plantain is cooked, drain off the excess water and reserve about one cups worth and set aside.
• Use an immersion stick blender/pilon/potato masher and proceed to breakdown the plantain into a smooth puree consistency, adding the reserved water to help achieve this consistency.
• Finally mix in the vegan butter and serve immediately for best results.

Notes

• You can purchase green plantains from an ethnic grocery store .ie Caribbean, African, Latino and south Asian
• For best results, use a potato masher or better yet, an immersion stick blender to turn the plantain into mash.
• Adding water when making the mash it is essential for making the mangu smooth and lump free.
• When mashing the mangu use some of the water used to boil the plantain with if you are facing any difficulty with making the mash.
• Remember you want GREEN plantain for this recipe NOT the YELLOW ones.
• Avoid green plantains that are turning or should I say ripening and becoming yellow. They won't make that perfect mangu.
• While you are peeling each plantain, you might want to place a bowl of salt water next to you to add each peeled plantain so they don't discolour too much (if at all).
• For best results, serve your mangu WARM because the texture changes to more solid as it cools down.
• If you want to re-heat your mangu, do so using the microwave or in a pan and add a splash of water to prevent it from being too dry.

Nutrition

Calories: 316kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 1194mg | Potassium: 933mg | Fiber: 5g | Sugar: 28g | Vitamin A: 2017IU | Vitamin C: 35mg | Calcium: 12mg | Iron: 1mg

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