Mangu 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.

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. I've been enjoying this dish so much that it's quickly become a part of our regular dinner rotation at home - just like these fried plantains and Jamaican fried dumplings.

• Green plantains- or yellow plantains.
• Butter
• Water- for boiling. Reserve 1 cup from the boiling water.
• Salt
• Pickled onions and fresh cilantro- for serving.

So, 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. 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!

First, peel the green 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.

Once the boiled green 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.

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 a velvety and smooth mangu while some people like to have a few tender chunks of plantain in the mix. It all depends on you!

Once your mangu Dominican is done, leave it for a few minutes to set, then season with salt as needed. Then to serve the sweet plantains, scoop out golfball-sized clusters of the mangu and top them with pickled red onions and cilantro. Finally, enjoy this Dominican cooking masterpiece!

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.

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 is the difference between mangu and mofongo?

Mangu and mofongo are very similar because they are both made with plantains, but the preparation is very different. Manug is made with boiled mashed plantains, and mofongo is made with fried plantains that are then mashed for a crispier texture.

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. The subtly sweet and buttery taste is really unique and kind of hard to compare to anything else, so you'll just have to give this recipe a try for the full experience.

Is mangu vegan?

This recipe is vegetarian-friendly, and you can easily make it completely vegan by swapping the butter with olive oil. Or, you can also substitute the butter with any vegan butter that you want!

More Easy Recipes To Try Next

• Birria tacos
• Fideo soup
• Sope de conchas
• Corn casserole
• Red skin mashed potatoes