Mangu Recipe Dominican Mashed Plantains is one of my favorite recipes to prepare, it is easy to make and made with simple ingredients. '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.
Mangu Recipe
I first ate mangu years ago while living in New Jersey, when my friend Carmen who is originally from the Dominican Republic would make this delicious plantain recipe. It is so simple to prepare made with few ingredients. It is quite similar to Yuca With Garlic Sauce Yuca Con Mojo Recipe.
Mangu Ingredients
- Unripe Plantain
- Vegan Butter
- Salt
- Olive Oil
- Onion
- Lime Juice
How To Make Mangu?
- 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 plantain is tender.
- Remove pot from the heat, 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 mash 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.
What To Serve With Mangu?
- Chickpea Stew (Vegan, Gluten-Free)
- Easy Tofu Scramble Recipe
- Instant Pot Pinto Beans
- Jamaican Callaloo
- Coconut Lentil Curry Jamaican-Style
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Nutrition
- Energy:
- 288 kcal / 1204 kJ
- Fat:
- 13 g
- Protein:
- 2 g
- Carbs:
- 46 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 25 min
- Ready in:
- 35 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 fresh lime juice
- 1/4 teaspoon Cayenne pepper, (optional)
Instructions
- 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 plantain is tender.
- Remove pot from the heat, 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 mash 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.
