Name: Mangu Recipe Dominican Mashed Plantains
Prep time: 10 min
Cook time: 25 min
Ingredients: 3 medium unripe plantains; 2 tablespoons Vegan Butter ((Earth Balance buttery spread)); 1/4 teaspoon salt (or to taste); 2 tablespoons olive oil; 1 medium onion (cut into slices); 2 tablespoons lime juice (fresh); 1/4 teaspoon Cayenne pepper ((optional))

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Try this rich, creamy, and tasty Mangu Recipe Dominican Mashed Plantains that is super easy to make, but packed with flavor. Although it is frequently savored for breakfast, it is also good as a side dish or for brunch.

What is Mangu?

Mangu is a traditional dish popular in the Dominican Republic and some other Caribbean countries. This dominican dish made primarily from boiled and mashed green plantains, is a hearty and savory dish. Plantains are a type of banana that is starchier and less sweet than the typical dessert banana.

To prepare mangu, green plantains are peeled and boiled until they are soft. They are then mashed with salt, butter/olive oil, and sometimes a bit of garlic to enhance the flavor. The mashed plantains are typically served alongside a variety of toppings or accompaniments, which can include sautéed or pickled onions, fried salami or bacon, fried cheese, and sometimes avocado or eggs.

Mangu is considered a staple in Dominican cuisine and is beloved for its comforting and flavorful qualities. It is often enjoyed as a traditional dominican breakfast or brunch dish, providing a substantial and satisfying meal.

I‘m quite familiar with cooking green plantains, growing up in Jamaica, my mom prepared many recipes with green plantains. She made boiled green plantains, added green plantains to soups and stews.

She also made a Jamaican version of tostones, plantain porridge, plantain dumplings, and the list goes on. We grew plantains some of the bunches that were harvested were eaten green and others were left to ripen. So far I have quite a few plantain recipes on my website, like my Baked Plantains, Pineapple Guacamole Baked Plantain, and Air Fryer Jerk Plantain Chips.

The Popularity of Mangu!

Mangu is not only a delicious dish but also holds cultural significance in the Dominican Republic. It is considered a national dish and is often associated with Dominican identity and heritage. It has been passed down through generations and remains a popular comfort food among Dominicans both at home and abroad.

The dish’s simplicity and use of readily available ingredients have contributed to its enduring popularity. Green plantains, the main ingredient in mangu, are abundant in the Caribbean region, making them a staple in local cuisine.

The versatility of mangú allows for variations in flavor and accompaniments, depending on personal preferences and regional influences.

In recent years, mangu has gained some international recognition, and you may find variations or similar dishes in Caribbean restaurants or communities around the world. Its unique blend of flavors, comforting nature, and cultural significance make mangu a beloved dish that represents the rich culinary heritage of the Dominican Republic. It is quite similar to Yuca With Garlic Sauce Yuca Con Mojo Recipe.

Appealing Features Of Mangu Recipe Dominican Mashed Plantains:

Here are some appealing features of this recipe:

Simple ingredients: The recipe typically calls for just a few basic ingredients, including ripe plantains, salt, vegan butter or oil, and water. It’s an easy-to-prepare dish that doesn’t require complex or hard-to-find ingredients.
Healthy: Mangu is not only delicious but also packed with nutritional benefits. Plantains are a good source of dietary fiber, potassium, and vitamins A and C. They are naturally gluten-free and low in fat, making Mangu a healthier choice compared to some other starch-based dishes.

Don’t forget to read this article to know the Top 10 Plantain Benefits You Didn’t Know about.

Comfort food: Mangu is often considered comfort food in the Dominican Republic. The creamy texture and hearty flavors make it a satisfying and comforting dish, perfect for a cozy meal.
Natural flavors: Mangu allows the natural flavor of plantains to shine through. The plantains are boiled until soft, mashed, and then mixed with butter or oil, creating a smooth and creamy texture. The natural flavors of the plantains are enhanced without overpowering the dish.
Versatility: Mangu can be enjoyed as a main dish or as a side dish, making it a versatile option for any meal. It pairs well with a variety of toppings and accompaniments, allowing you to customize this dish according to your preferences.
Cultural significance: As mentioned earlier, mangu is deeply rooted in Dominican culture and is often associated with breakfast or brunch. It’s a dish that brings people together, and enjoying it can provide a glimpse into Dominican culinary traditions.
Budget-friendly: Mangu is an affordable dish that can be enjoyed without breaking the bank. Plantains are often inexpensive and widely available, making this recipe a budget-friendly option for families or individuals on a tight budget.
Family-friendly: This mashed plantain dish has mild and comforting flavors that are often enjoyed by both children and adults alike, making this dish a family-friendly option. It can also be a great way to introduce new flavors to your toddlers.

Ingredients I Used

Plantains: Make sure to choose firm-feeling green plantains. Don’t use ripe plantain. The ideal variety of plantains for this particular dish is green ones because mangu isn’t supposed to be sweet.
Vegan Butter: Mashing the boiled green plantains with butter helps create a smooth and creamy texture, and enhances the overall flavor profile. I used Earth Balance buttery spread for a rich creamy flavor but you may use olive oil instead.
Salt: To add flavor.
Olive oil: To saute onion.
Onions: I used yellow onions, but if you don’t have red onions on hand, white or red onions can be substituted.
Lime juice: Adds a bright, tangy, and citrusy flavor to the sautéed onions. You may use apple cider vinegar.
Cayenne pepper: Optional, for adding flavor and heat.

How To Make Mangu Recipe (Dominican Mashed Plantains)?

Wash plantains, using a knife cut off the ends and discard, make a straight cut along the skin and the length of the plantains, making sure you are only cutting the skin and not deep into the flesh. Remove the skin with your fingers and discard. Roughly chop plantains into large chunks.
Bring water to boil in a large pot over medium-high heat, add the plantain, and reduce to simmer for 20-25 minutes or until the plantain is tender.
Remove the pot from the heat, and drain water except for 1/4 cup saved for mashing the plantain chunks.
Using a fork or potato masher, add reserved liquid, vegan butter, and salt to taste. Mash plantains until it resembles mashed potato.
Heat oil in a skillet over medium-high heat, add onion slices, and cook until soft.
Add lime juice and stir. Pour over the mangu and serve immediately.

Serving Suggestions

When served, mangu is typically presented as a mound of creamy mashed plantains, often with a well in the center to hold the toppings. The choice of toppings can vary widely, and individuals can customize their mangu to their liking.

Sautéed onions are a common topping, providing a sweet and savory contrast to the mild flavor of the plantains. Other popular toppings include crispy fried salami or bacon, which adds a salty and smoky element, and fried cheese, which adds richness and texture.

Mangu is often served alongside other traditional Dominican foods such as eggs, fried cheese, and avocado slices. It is often accompanied by a side of fried or boiled Dominican sausage known as longaniza. This combination creates a hearty and satisfying meal that is enjoyed at any time of the day.

But obviously, all these combinations are not for you if you’re vegan. You may go with sauteed onion (as I showed in the recipe), avocado, and vegan fried cheese. Additionally, to make it a proper meal I like to accompany this mangu (Dominican mashed plantain) side dish with the following dishes:

Chef’s Notes

To prevent lumps in the mash, thoroughly mash the plantains. I normally use a fork, but a potato masher can also be used.
As it cools down, mangu becomes hard. When mashing, be sure to add room temperature water for a smooth mangu. As you mash, gradually add the water; however, be careful to only add as much as is necessary to achieve a truly smooth texture.
The plantain’s interior contains seeds that a lot of people dislike. Although you’re welcome to remove them, I don’t mind at all.

Frequently Asked Questions

Which Plantains Are Best For Making Dominican Mashed Plantains?

Make sure that you use green plantains, which are unripe, rather than yellow plantains, which are ripe and sweet. Plantains that are green or yellow cannot be substituted because their flavors are different. Instead, use the yellow plantains to make this Vegan Plantain Bread or Pineapple Guacamole Baked Plantains.

Can I Store Mangu?

For the best flavor and texture, it is best to serve this dish right away after it is prepared. Try to store leftovers in the refrigerator for no more than two days. Reheat it in a pan over low heat while stirring occasionally. If it is too dry, add a bit more water when reheating.

Can I Freeze Mangu?

Although the taste will alter slightly, mangu can be frozen for up to a month. Just make sure to put it inside an airtight container.

Leave it in the refrigerator to gradually defrost to thaw. Then you can reheat it as directed above.

Thank you for joining me on this culinary adventure. I hope my recipes have inspired you to get creative in the kitchen and explore new flavors. Keep cooking, experimenting, and most importantly, enjoying the delicious meals!

And, remember to share this Mangu Recipe Dominican Mashed Plantains with your loved ones and spread the joy of good food.

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