Mangú

Name: Mangú
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 4 green plantains, peeled, cut; 1 tsp kosher salt; 1 cup cold water; 2 tbsp unsalted butter, cubed; 1 red onion, thinly sliced; 2 tbsp white vinegar; 2 tbsp olive oil

A classic Dominican dish of smooth mashed green plantains topped with tangy pickled red onions cooked in olive oil.

40 minEasyServes 4280 cal/serving

DominicanBreakfastStovetopVegetarianHigh FiberKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

4 green plantains, peeled, cut
1 tsp kosher salt
1 cup cold water
2 tbsp unsalted butter, cubed
1 red onion, thinly sliced
2 tbsp white vinegar
2 tbsp olive oil

Instructions

1

Place 4 peeled, cut green plantains in a large pot and cover with water, adding half of the 1 tsp kosher salt.
2

Bring to a boil over medium-high heat and cook for 20 minutes until fork-tender.
3

While plantains boil, toss 1 thinly sliced red onion with 2 tbsp white vinegar and remaining 1 tsp kosher salt in a small bowl.
4

Heat 2 tbsp olive oil in a skillet over medium heat, add the onion mixture, and cook for 5 minutes until softened.
5

Drain plantains, reserve 1/2 cup cooking liquid, and mash plantains with 2 tbsp cubed unsalted butter and 1 cup cold water until smooth.
6

Top mashed plantains with the sauteed onions and warm oil before serving.

Questions

Can I make Mangú dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Mangú keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mangú?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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