Dominican mangu - a popular breakfast dish hailing from the Dominican republic consisting of green plantains that are boiled then mashed.
I don't think you can go wrong with plantains (plantano 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.
Also, if you like vegan Latin American food then please try some Vegan Mofongo, Sopa de Plátano Verde or Empanadas.
What is Dominican mangu?
What is Dominican mangu you ask? 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".
One of my lovely Dominican readers emailed me in respect to the definition of what mangu is.
Truth be told is that 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. It comes from a mashed dish of boiled plantains called mangusi.
The Marine definition is actually a myth, like any Caribbean islands, truth is often hidden away or misinterpreted, just I wanted to bring that to your attention.
The name has since revolved to the Spanish pronunciation mangu.
In short, the dish mangu consists of green plantains that are boiled until tender with salt and mashed in a small amount of water.
It's savoury, not sweet like Yellow Plantain it's the sister recipe to my Green Banana Mash which is a great side dish.
What is mangu usually served with?
Dominicans typically eat mangu for breakfast, it can be served as a main meal with eggs, red onions and salami or as a side dish.
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.
How long should I boil the green plantains for?
The plantain should be boiled until it tenderises which should take roughly 10-15 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.
Is Dominican mangu spicy?
As you may have already noticed I have'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.
How to make Dominican Mangu
1, start off by cutting you green plantain in two equal halves
2, Each plantain should be halved as shown above
3, Score the side of the plantain in order to prepare the skin to be removed.
4, Use your hands to break away the rest of the peel, it should be easy to remove as you proceed to do this.
5, Place the peeled plantains in a saucepan ready to be boiled.
6, As you can see this is what the plantain looks like once boiled, a more yellow hue and tender when pricked with a fork.
7, Grab a potato masher and proceed to break down the plantains. You can either do this is small batches if you find it unmanageable. As instructed add some hot water, a small amount at a time to help form the mash.
8, Once done your plantain mash should be mushy and resemble the above.
Notes and tips
- Mangu is free from gluten and paleo friendly
- You can purchase green plantains from an ethnic grocery store .ie Caribbean, African, Latino and south Asian
- Serve the mangu alone or with a vegan "meat" option to suit your dietary requirement
- 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, simply add a splash of water to it before doing so.
Other plantain (platanos) recipes you may like
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Dominican Mangu (Mashed Plantains)
Ingredients
- 4 large green plantains peeled
- 1 large red onion sliced
- a knob of dairy free butter see my recipe
- 2 tablespoon of coconut oil
- 1 tablespoon of apple cider vinegar
- 2 teaspoon of himalayan
- ** egg and/or salami for opting for a non vegan option
Instructions
- Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
- Fill a large saucepan with ¾ of water, add the plantain then bring to the boil and reduce to a simmer.
- Add 1tsp of pink salt to the hot water and cook until it is tender.
- Remove the plantain from the water with a slotted spoon and discard the majority of the water. You will need approximately 1 cup worth of water to aid breaking down the plantain.
- Use a potato masher to mash the plantain while adding a small amount of water at a time until the desired texture is achieved. How much water you use will vary according to your preferred consistency.
- Once the plantain resembles mashed potato add a knob of butter.
- Heat the coconut oil in a frying pan and sautee the red onions until they become transparent.
- Season with the remaining pink salt and sprinkle the apple cider vinegar over the onions.
- Serve alone or with the optional salami and egg.
Notes
- Mangu is free from gluten and paleo friendly
- You can purchase green plantains from an ethnic grocery store .ie Caribbean, African, Latino and south Asian
- Serve the mangu alone or with a vegan "meat" option to suit your dietary requirement
- 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, simply add a splash of water to it before doing so.
Nancy Miller
Thank you for this recipe! Mangu is not just a Dominican dish, but a tradition that represents the eating habits of the whole nation. This dish has a deep-rooted history and its name is of African origin. Green bananas or plantains arrived in the Dominican Republic together with the first African slaves. Different dishes with mashed bananas are part of West African cuisine, and Mangu is not an exception. Its place of origin is Congo, where it is called Mangusi, and its history is closely connected with the slave trade. Thus, it can be said that African slaves were the first who introduced this dish to the Dominican Republic.
Charla
Thank you for sharing with us Nancy.
Catherine Martinez
So glad to see a dish from the Dominican Republic!! That’s where my family is from.
Great recipe!
Ours varies a little though. For example, we don’t sauté the onions in coconut oil. We actually mix the red onion with olive oil, a little salt to taste, and vinegar. We then sauté the mixture just until the onions cook a little bit completely transparent.
We also add some of the water released from boiling the plantains as well as tap water when mashing it.
Enjoy!
Charla
Hi Catherine. Thanks for sharing those tips!!
Mila Buckley
I have never thought to make them like this, but this is such a genius idea and a total crowd pleaser!
Charla
Thanks Mila
SHANIKA
Wow, this looks so delicious! I love plantains but never had them mashed. I definitely need to try this!
Charla
Thank you Shanika
Erika
I love this! Great tips and information mixed in with this as well can't wait to try!
Charla
Appreciated Erika. Enjoy!
Jazz
I love the simplicity of this dish. Finally, a use for green plantain lol!
Charla
Yes, definitely a rare green plantain moment
Tanya
I'm usually so boring when it comes to cooking green banana. I usually just boil it and serve it with some dumpling and my family hates that. But this has inspired me and i'll be trying this recipe. I alsoooo love red onion so this is just perfect!
Sharick
How many plantains do I need to make enough for 20 people?
Charlene
It's difficult to gauge the quantity for such a large number of people. I would estimate 12-14 plantains. As you will be cooking so many plantains for this recipes I would suggest doubling the rest of the ingredients accordingly to ensure no flavour is lost.
Whitney @ WhittyPaleo
Omg I totally trying this! I don't eat my green plantains much but I still buy a lot lol! It looks so delightful!
Charla
Thanks Whit. I promise you will love it!
Melissa
This sounds amazing! I used to be treated to this dish when I lived in the Dominican Republic. I miss it there, and the food was outstanding and fresh. Thank you! I'm making this right now.
Charla
Hi Melissa, Glad that my recipe reminded you of the good food you experience in Dom Rep. Why not give my recipe a try while you are passing by?
Nikki
If you happen to have some mangú in excess, where do you store it, in order for the mangú to remain fresh? Should I store it in the fridge or just out?
Charla
Hi Nikki, While I have never been in excess of mangu, what I would advise is to store it in an airtight container in the refrigerator. This will help to lock in the freshness and eliminate the risk of moisture from the air in the kitchen if left out in the open. Also eat the mangu no later than the day after been cooked for best results.
Nikki
Okay, thank you very much!
Charla
You're welcome 😉
Whitney
I've never had plantains like this! I've only ever had them mashed and fried, or sweet. Looks delicious!
Charla
Hey Whitney, they're so diverse, you gotta try them this way!
Donna
This sounds fantastic! I haven't used plantains in cooking before, but I am intrigued, and will be trying this for sure!
Charla
You're welcome, let me know if you like it.
Anne Murphy
The corner store always has plantanos, and all I knew to do with them was tostones. Which are good, mind you, but not something we're going to have often... This is a wonderful option.
Thank you!
Charla
I've noticed many people who are now eating plantains (plantonos) are clueless when it comes to the number of things you can do with it. Glad to see I've opened up a few options for you ;).
Mark
Love those plantains. I really like this recipe and will be giving it a try. Love the photos also. Cheers....Mark
Charla
Thanks for commenting Mark.
Marly Mar
I struggle with going. I'm going to incorporate this recipe into my diet. Thank you.
Charla
You're welcome. Fibrous foods such as yam, plantain and taro are an excellent for easing constipation
Sam @ SugarSpunRun
This dish looks incredible. I've never cooked with plantains before but I love the sound of these mashed ones!
Charla
Hey Sam, Thanks for commenting, you should definitely give this one a try. I promise you will like it ;).