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    Mangú (Mashed Plantains)

    Uploaded by

    Enrique Cuesta

    Copyright:

    © All Rights Reserved
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    Mangú (Mashed Plantains)

    Uploaded by

    Enrique Cuesta
    40 views3 pages

    Original Title

    Mangú (Mashed plantains)

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    40 views3 pages

    Mangú (Mashed Plantains)

    Uploaded by

    Enrique Cuesta

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    29/7/2021 [Recipe + Video] Mangú (Mashed plantains) - Dominican Cooking

    [Recipe + Video] Mangú (Mashed plantains)


    This is one of the best known and most representative recipes of the Dominican cuisine. It
    could probably be called Dominicans' official breakfast dish. A must-try for those sampling our
    cuisine. Learn how to make it with this simple step by step recipe.

    Course Breakfast, Dinner


    Cuisine Dominican, Latino
    Keyword mangu, plantain, platano

    Prep Time 15 minutes


    Cook Time 20 minutes
    Total Time 35 minutes

    Servings 4 servings
    Calories 348kcal
    Author Clara Gonzalez

    Ingredients
    To make mangu
    4 unripe
    plantains 1 ½ tsp
    salt
    4 tsp olive oil or butter
    1 cup water at room temperature

    To make onion garnish


    2 tbsp olive oil
    2 red onions large
    1 tbsp fruit
    vinegar salt

    Instructions
    Mangú
    1. Peeling: Peel the plantains (see how-to) and cut lengthwise, then divide each half into two.
    Remove the center where the seeds are located (optional, this is just my preference for a
    smoother mangú).
    2. Boiling: Boil the plantains in enough water to cover them plus an inch until they are
    very tender, having added the salt to the water before the water breaks the boil.
    3. Mashing: Remove the plantains from the water and mash them right away with a fork
    until they are very smooth and there are few to no lumps (be careful not to burn yourself).
    Mix in olive oil, and water at room temperature and keep mashing and mixing until it
    turns into a smooth puree.

    Onions
    1. Cooking onions: Heat a tablespoon of oil in a skillet over low heat. Add onions and cook
    and stir until they become translucent. Pour in vinegar and season with salt to taste.
    2. Serving: Garnish mangu with the onions and serve with sunny-side-up eggs or
    https://www.dominicancooking.com/532/mangu
    1/2
    29/7/2021 [Recipe + Video] Mangú (Mashed plantains) - Dominican Cooking
    Dominican scrambled eggs, Dominican fried cheese, or fried slices of Dominican salami.

    https://www.dominicancooking.com/532/mangu
    2/2
    Notes
    I like olive oil in my mangú, but this is a matter of personal preference, so feel free to go
    with butter if that's what you prefer.

    The nutritional values are calculated using olive oil instead of butter.

    Shhh... Wanna hear a little non-traditional tip to amp your mangú's flavor and take it to the
    next level? Add a tablespoon of powdered onion to it. You can thank me later.

    How do you get very smooth mangú?


    A common question we get is how to get a soft mangú, my trick is to add a bit more water than
    it seems necessary at first, as it cools down, mangú will inevitably get harder, so start with a
    mushy mangú and by the time it gets to the table it will be soft and creamy. Also, you'll need to
    mash very well, there's nothing worse than a lumpy mangú.

    Can you reheat Mangu?


    Yes, you can! Microwave or reheat in a pan, just remember to add a bit more water because it will
    be otherwise too dry.

    Nutrition
    Calories: 348kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 886mg
    | Potassium: 990mg | Fiber: 5g | Sugar: 29g | Vitamin A: 2015IU | Vitamin C: 37.4mg | Calcium:
    25mg | Iron: 1.3mg

    Copyright © DominicanCooking.com

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