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Mangu

Mangu

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A Dominican favorite usually eaten in the morning.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1756 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
  2. Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
  3. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
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Reviews

Lissani
135
2/16/2011

Dominican mangu doesnt have peppers... You're suppose to peel the green plaintains and add salt to the boiling water. We dominicans put butter before we mash them also. The onions taste better if you add a pinch of seasoned salt and a little bit of vinegar before you fry them and use canola oil like another member said.

Mildred López
89
5/22/2006

Peppers... I am Dominican and this is the first time I hear of adding pepper to Mangu... I think the rest of the recipe is pretty accurate.

tikertiker2
42
1/4/2011

I love mangu, I am dominican and this is something that I introduced to my american wife and now she loves it. However, here is a slight twist to the recipe above: I use canola oil instead of olive oil to sautee the onions, and once they are done I add a tablespoon or two of white vinegar to the oil/onion mixture to add on top of the mangu. The plantains of course have to be as green as possible. Pair it with fried cheese (special type) and eggs...yummm