Dominican mangu (mashed plantains)

dominican mangu

4.5 from 8 reviews

Paleo, gluten free




  1. Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
  2. Fill a large saucepan with 3/4 of water, add the plantain then bring to the boil and reduce to a simmer.
  3. Add 1tsp of pink salt to the hot water and cook until the tender.
  4. 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.
  5. 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 preferred consistency.
  6. Once the plantain resembles mashed potato add a knob of butter.
  7. Heat the coconut oil in a frying pan and sautee the red onions until they become transparent.
  8. Season with the remaining salt and sprinkle the apple cider vinegar over the onions.
  9. Serve alone or with the option salami and egg.