Mangú is a traditional Dominican dish made by boiling and mashing green (unripe) plantains, then topping them with sautéed or pickled red onions. It is creamy and savory, similar in texture to mashed potatoes.
Ingredients
- Green plantains (firm and unripe, not yellow)
- Salt
- Butter or olive oil
- Red onions
- Vinegar (for pickling or sautéing onions)
- Water (reserved from boiling plantains for mashing)
How to Make Mangú
- Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing the peel.
- Cut the plantains into chunks.
- Boil the plantains in salted water until fork-tender (about 20-30 minutes).
- Reserve some of the starchy boiling water before draining the plantains.
- Mash the boiled plantains with butter or olive oil, gradually adding reserved water until smooth and creamy.
- Prepare the onions by slicing and either pickling with vinegar or sautéing with olive oil and vinegar until softened.
- Serve the mashed plantains topped with the onions.
Mangú is often served as part of a Dominican breakfast with fried cheese, salami, and eggs but can also be enjoyed on its own or as a side dish.
