Mangu Dominicano | The Best Mashed Plantains Recipe

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

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!



4 Green Plantains

4 tablespoons Butter

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


Pickled Onions

Fresh Cilantro


  1. Peel the plantains and cut into pieces about 1/2 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.


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