Mangú

Boiled green plantains mashed smooth or slightly rustic, topped with sautéed red onions and often served with the eggs, fried cheese and salami of a Dominican breakfast.

Dominican Republic · Breakfast · 45 min

DeSabor Kitchen · Published October 1, 2026 · Updated October 5, 2026 · 15 / 30 / 45 min · 4 · Dominican Republic

Choose completely green, firm plantains: ripening changes their starch into sweetness and gives a different mash. This recipe makes the plantain-and-onion base, not an entire tres golpes breakfast. Keep the mash soft and spoonable; it firms as it cools.

Ingredients

• 4 green plantains
• 1 tsp salt, divided
• 40 g butter; 150 ml hot plantain cooking water
• 1 large red onion, sliced
• 1 tbsp oil; 2 tbsp white vinegar

Instructions

1. Cut off both plantain ends. Score each peel lengthwise without cutting deeply into the flesh; lift the peel with your thumb or the edge of a spoon. Cut each peeled plantain lengthwise in half, then into 4 cm pieces.
2. Put the plantains in a saucepan and add enough water to cover them by 2 cm. Add 1/2 teaspoon of the measured salt. Bring to a boil, then simmer steadily for 20–25 minutes.
3. Test a thick piece with a fork: the fork should enter the center without resistance and the piece should crush easily. If the center is firm, simmer for another 3–5 minutes and test again.
4. While the plantains boil, heat the tablespoon of oil in a skillet over medium heat. Add the sliced red onion and sauté for 5–7 minutes, stirring, until softened but not deeply browned.
5. Add the 2 tablespoons of vinegar and the remaining 1/2 teaspoon of salt to the onions. Cook for 1 minute, then remove the skillet from the heat; keep the onions and their tangy juices together.
6. Reserve 250 ml of hot plantain cooking water before draining. Put the drained plantains back in the warm saucepan and mash immediately with the 40 g butter, using a potato masher or sturdy fork.
7. Stir in 150 ml of the reserved water in several additions, mashing after each. Stop when the mangú is soft enough to spread with a spoon; use up to 100 ml more reserved water if needed. A few small lumps are fine; do not purée in a blender.
8. Divide the warm mangú among four plates and spoon the sautéed onions and their juices over the top. Serve promptly. Eggs, queso de freír and Dominican salami are optional accompaniments and require their own cooking time.

Cook's Tips

• Mash while the plantains are hot; cold plantains become firm and harder to smooth.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.