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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.
Course Breakfast
Cuisine Dominican Republic
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 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

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