Mangu is a regular in my kitchen, and I’m not talking about just for breakfast! It’s versatile, going beyond the traditional Dominican breakfast los tres golpes, I love making it for a quick dinner or lunch.

I love mangu with camarones guisados or some carne frita. This is not to be mistaken with mofongo though, a plantain dish that’s prepared completely different.

Fun fact: Mangu originated in Congo. Very grateful to our African ancestors for this delicious recipe!

Which plantains do you use for mangu

You will need very green, unripe plantains to make a good mangu! They need to be super firm with minimal to no black spots because these are the ones with the most starch.

Step by step instructions

  • Peel plantains by cutting along the edges and then chop into 1-2 inch pieces. Add plantain to a pot and add enough water to cover 1 inch above the plantains.
  • Cook on medium heat until the plantain is soft and tender, about 30-35 minutes. Drain the plantain and save ½ of the cooking water.
  • In a large bowl, add the cooked plantains, butter, and reserverd cooking water, then mash until there are no more chunks of plantain.
  • Add salt and cold water and continue mashing until smooth. (Mash the plantains while they’re hot so the mangu turns out nice and smooth, and feel free to whip out your hand mixer for an extra smooth mangu.) Buen provecho!

Mash some onions in to make mangu encebollado

My favorite way to dress up mangu is to make cebolla encebolla and mash it right into the plantains. It essentially becomes a mangu enebollado and you’ll have a little bit of that pickled onion in every bite!

Mangu Dominican recipes green plantain

Dominican Mangu (Mashed Plantains)

5 from 1 vote
Make the smoothest Dominican mangu and enjoy it for breakfast, lunch, or dinner!
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Breakfast, Side Dish
Cuisine Dominican
Servings 3 servings
Calories 149 kcal

Ingredients
  

  • 2 green plantains
  • 2 tbsp butter
  • ½ cup cooking water
  • ½ tsp salt
  • 2 tbsp cold water

Instructions
 

  • Peel plantains by cutting along the edges and then chop into 1-2 inch pieces. Add plantain to a pot and add enough water to cover 1 inch above the plantains.
  • Cook on medium heat until the plantain is soft and tender, about 30-35 minutes. Drain the plantain and save ½ of the cooking water.
  • In a large bowl, add the cooked plantains, butter, and reserverd cooking water, then mash until there are no more chunks of plantain. Add salt and cold water and continue mashing until smooth. Buen provecho!

Nutrition

Serving: 3gCalories: 149kcalCarbohydrates: 21.3gProtein: 1gFat: 7.9gSaturated Fat: 5gCholesterol: 20mgSodium: 397mgPotassium: 337mgFiber: 1.5gSugar: 10gCalcium: 11mg
Keyword Plantain
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