Dominican Mangú
A smooth mash of boiled green plantains with butter, topped with red onion sautéed in vinegar.
This Dominican classic is often served for breakfast, on its own or with fried cheese, eggs, and salami. Hands-on time and yield are estimates: allow 10 minutes for preparation, 15 minutes for cooking, and 4 servings.
Method
- 01
Prepare the onion
Slice the red onion. Heat the olive oil in a skillet over low heat, add the onion, and stir until hot and slightly tender. Add the vinegar and salt, stir, and remove from the heat.
- 02
Boil the plantains
Peel the plantains, cut them into quarters, and put them in a pot. Add enough water to cover them and the salt set aside for cooking. Boil until very tender, about 15 minutes; reserve 1 cup of the cooking water and drain the plantains.
15 min - 03
Mash and season
Immediately mash the hot plantains with a fork. Mix in the butter and gradually add the room-temperature water, continuing to mash, until you have a very smooth purée. If needed, adjust the seasoning with the reserved salt.
- 04
Serve
Serve the mangú hot, topped with the sautéed onion.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.