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    The BEST Mangu Recipe | Buttery, Fluffy, & SO EASY To Make

    by Brendan Cunningham 2 Comments

    Jump to Recipe

    This buttery and fluffy mangu is a filling - and oh-so-comforting - side dish that you’ll want to make over and over. Best of all, the recipe is incredibly quick and easy to make. All you need is just a handful of simple ingredients to make this Dominican staple.

    A scoop of mangu with slices of red onion and parsley on top of it on a white plate.
    Table of Contents
    • THE BEST MANGU RECIPE
      • INGREDIENTS
      • HOW TO MAKE MANGU
        • STEP 1: BOILING THE PLANTAINS
        • STEP 2: MASHING THE PLANTAINS
        • STEP 3: SEASONING AND SERVING THE MANGU
      • HOW TO STORE AND REHEAT MANGU
      • FAQS ABOUT THIS MANGU RECIPE
        • WHAT CAN YOU EAT WITH MANGU?
        • What does mangu taste like?
        • IS MANGU VEGAN?
      • WRAPPING IT ALL UP
    • Easy Recipe To Try

     

    THE BEST MANGU RECIPE

    Today, we’re talking about mangu. Not mango, but mangu!

    These rich and pillowy mashed plantains make a fantastically versatile side dish. It reminds me a lot of mashed potatoes but heartier. 

    In the Dominican Republic, mangu is considered the national breakfast. But it’s so delicious and so easy to make that most people also have it for lunch and dinner as well.

    All you need to do is boil and mash the plantains, then season them with a couple of optional aromatics to really make the savory flavor pop. And that’s it!

    Plus, not only is this mangu recipe a breeze to whip up, but it's also incredibly filling and nutritious.

    Also, for what it's worth, we've been enjoying this dish so much that it's  quickly become a part of our regular dinner rotation at home - just like these Jamaican fried dumplings.

    Pickled red onion on top of five scoops of mangu on a white plate that is on top of a white tablecloth on a gray counter. Behind the plate of mangu is part of a white bowl filled with the mangu and a wooden cutting board with chopped parsley and pickled red onion in a white bowl.

    INGREDIENTS

    As I mentioned earlier, for this mangu recipe you only need green plantains, some basic boiling ingredients, and butter.

    And I like to kick the flavor up a notch by serving these mashed plantains with some zesty aromatics.

    So, here’s what you’ll need to make your mangu:

    • 4 Green Plantains
    • 4 tablespoons Butter
    • Water for boiling (1 cup from the pot will be reserved)
    • Salt

    And for serving on top:

    • Pickled Onions
    • Fresh Cilantro

    By the way, you can buy pickled onions from the store, but they’re just as easy to make at home. Just marinate sliced red onions with 2 parts water, 1 part apple cider vinegar, plus some sugar and a little bit of salt, and let them sit in a jar overnight.

    Or, another Dominican-style way is to sauté sliced red onions with apple cider vinegar, oil, and salt to taste.

    And don’t forget to save some pickled onions for these air fryer quesadillas!

    By the way, make sure to only use green plantains for your mangu. Plantains that have ripened to yellow or yellow-green don’t have the same texture and flavor that green plantains bring to the table.

    For plantains and a hand holding a glass cup of sugar on a wooden cutting board on top of a gray counter. To the right of the cutting board is a knife and to the left is a bowl of cubed butter.

    HOW TO MAKE MANGU

    Again, this mangu Dominicano is incredibly simple to make and is mostly hands-off time. Just boil the green plantains, mash them, then season to taste.

    All in all, it’ll only take about 30 minutes to make this mangu from start to finish - and only 10 minutes of that is the actual prep time.

    Anyway, gather up the ingredients, and let’s get cooking!

    Slices of plantains and a knife on a wooden cutting board on top of the gray counter. Behind the cutting board is a small glass cup with sugar in it and part of a white bowl with cubed butter in it.

    STEP 1: BOILING THE PLANTAINS

    First, peel the plantains and slice them into pieces that are about ½ inch thick.

    Next, boil the plantain pieces in salted water for about 20 minutes, or until you can pierce a fork through them with no resistance.

    By the way, you’ll want to use as much salt as you normally would when boiling potatoes, then add a little more to the finished mangu according to your taste.

    Now, once the plantains are cooked through, reserve 1 cup of the boiled water from the pot before draining the plantains.

    Then, add the butter to a large mixing bowl and add the cooked plantain on top.

    Mashed plantains in a bowl with a utensil submerged in it. The ball is on top of the white tablecloth on a gray counter behind it is chopped parsley and a white bowl of pickled red onion on a wooden cutting board.

    STEP 2: MASHING THE PLANTAINS

    Now, use a fork, potato masher, or large mortar and pestle to mash the plantains with the butter.

    And, as you’re mashing them, slowly add in the whole cup of reserved water - but not too slowly, because the mangu will start to thicken as it sits.

    Continue mashing until you reach your desired consistency. Some people like it smooth and velvety while some people like to have a few tender chunks of plantain in the mix. It all depends on you!

    Five clumps of mangu with pickled red onion on top of it on a white plate.

    STEP 3: SEASONING AND SERVING THE MANGU

    Once your mangu is done, leave it for a few minutes to set, then season with salt as needed.

    And to serve, scoop out golfball-sized clusters of the mangu and top them with pickled red onions and cilantro. Enjoy!

    Pickled red onion and chopped parsley on top of five scoops of mangu that is on a white plate.

    HOW TO STORE AND REHEAT MANGU

    So, the best time to enjoy mangu is when it’s freshly made. Luckily, this recipe is super quick and simple so you can easily prepare another batch when the craving hits.

    That said, if you happen to have any leftovers, you can store them in an airtight container in the fridge for up to 2 days.

    And to reheat them, just cook them in the microwave - or in a pan - with a little bit of water mixed into them until warm.

    Four clumps of mashed plantains with chopped parsley and pickled red onion on top of it on a white plate.

    FAQS ABOUT THIS MANGU RECIPE

    WHAT CAN YOU EAT WITH MANGU?

    Mangu is a really versatile side and goes great with stews and fried food. Traditionally, mangu is served for breakfast with fried cheese, fried salami, and fried or scrambled egg (that addictive trio is called los tres golpes or the three hits). Add some sliced avocado to bring it all together. Mangu also tastes fantastic with meat and fish. Lately, I’ve been loving it with this huli huli chicken and fried mahi mahi.

    What does mangu taste like?

    Mangu is rich and creamy like mashed potatoes with a mild taste that really takes on whatever you season it with. 

    IS MANGU VEGAN?

    This mangu recipe is vegetarian-friendly, and you can easily make it completely vegan by swapping the butter with olive oil.

    A ball of mangu with picked red onion on top of it on a white plate with more mangu on it.

    WRAPPING IT ALL UP

    Well, that’s how to make mangu Dominicano a.k.a. Dominican mashed plantains!

    This mangu recipe is a great switch up to your usual mashed potatoes. It has a similar fluffy and starchy texture and a mild buttery flavor that’s the perfect canvas for any main dish. And of course, it helps that it’s insanely easy to make from simple ingredients.

    Seriously, it’s a great way to bring something totally new to the table with flavors your family is sure to love.

    So, I hope you love this easy mangu recipe as much as I do. If you make it, be sure to let me know how it went!

    Easy Recipe To Try

    If you're looking for some more easy recipes to make next, we have a bunch on the blog that you have to make!

    Here are some of our favorites:

    • Birria tacos
    • Biscuits made without milk
    • Chicken and shrimp carbonara
    • Instant Pot polenta
    • Instant Pot split pea soup
    Print

    Mangu Dominicano | The Best Mashed Plantains Recipe

    Five clumps of mangu with pickled red onion on top of it on a white plate.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This buttery and fluffy mangu is a filling and oh-so-comforting side dish that you’ll want to make over and over. Best of all, the recipe is incredibly quick and easy with just a handful of simple ingredients. You’ll want to make this Dominican staple for breakfast, lunch, and dinner!

    • Author: Brendan Cunningham
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Side
    • Method: Stovetop
    • Cuisine: Dominican

    Ingredients

    Scale

    4 Green Plantains

    4 tablespoons Butter

    Water for boiling (1 cup from the pot will be reserved)

    Salt

    Pickled Onions

    Fresh Cilantro

    Instructions

    1. Peel the plantains and cut into pieces about ½ inch thick. Boil in salted water for 20 minutes, until a fork easily pierces through it.
    2. As the plantains finish cooking, reserve 1 cup of the water from the pot, then drain the rest and pour the plantain pieces into a large bowl with the butter in it.
    3. Begin mashing, adding the 1 cup water in increments. You can add it a little at a time, but remember mangu thickens as it sits so you should use the whole cup of water.
    4. Mash to the consistency you desire. Let sit for a few minutes before serving to allow it to “set." Season with salt. 
    5. Make small clusters (around the size of a golf ball). Top with pickled red onions and cilantro.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 304
    • Fat: 11
    • Carbohydrates: 54
    • Fiber: 4
    • Protein: 1

    Keywords: mangu, mangu recipe, how to make mangu, mangu dominicano, mashed plantains, mashed plantains recipe, mashed plantains with onions, mashed plantains breakfast, best mangu recipe, how to make mangu step by step, how to make mangu creamy, how to make mangu dominican, how to make mangu domicano, easy mangu recipe,

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    Reader Interactions

    Comments

    1. Carol

      March 08, 2022 at 4:25 pm

      This mangu recipe was delicious! Thanks.

      ★★★★★

      Reply
    2. Trey

      March 08, 2022 at 8:38 pm

      Tasted incredible! Definitely would love to see you guys post more Jamaican themed stuff.

      ★★★★★

      Reply

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