Mangú is a popular Dominican plantain-based breakfast dish traditionally served with sautéed onions, fried eggs, and fried salami. It’s a quick meal that can be made in about 25 to 30 minutes. You can even prep it ahead of time and store it in the fridge for about three days.
The cooking process is very similar to traditional mashed potatoes, although plantains are different in texture and flavor. To mash the plantains, you can use a potato masher, two forks, or even a hand blender. Traditionally, butter is used during the mashing process to provide a creamy texture, but I used oil to make this recipe vegan-friendly.
It’s best to use green plantains for this recipe since yellow plantains are too sweet and soft. Green plantains ripen fast, so make sure to use them within two to three days after you buy them.
The sautéed onions are typically cooked with vinegar to add a rich, savory flavor to the mangú. I highly recommend taking this extra step to kick this recipe up a notch.
Most of the ingredients for this recipe are widely available, but sometimes it can be tough to find green plantains (since not all grocery stores stock them). If you can’t find them at your usual grocery store, try a local ethnic supermarket that carries Latin American or African-Caribbean products.
Mangú
- 3 green plantains
- 6 cups water
- ½ cup oil
- 1 teaspoon salt (reserve ⅓ for cooking)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Sautéed Onions
- 1 teaspoon oil
- ½ red onion, sliced
- ¼ teaspoon salt
- ¼ cup apple cider vinegar
- Cut off the ends of the plantain and peel the skin by cutting a shallow slit down the length of the plantain. Use your hands to remove the skin. Once the plantain is peeled, cut it lengthwise into two long, skinny halves.
- In a medium-sized pot, add water and a pinch of salt. Add the plantains and boil for 15 to 20 minutes or until they are fork-tender. Reserve ½ cup of the plantain water before draining.
- Add the cooked plantains with oil, salt, garlic powder, and black pepper in a large bowl. Begin to mash the plantains by slowly adding the reserved plantain water. Mash for 3 to 5 minutes or until your desired consistency is reached. Set aside.
- While the plantains are cooking, make the sautéed onions: In a medium-sized skillet over medium heat, add oil and sauté the onions until they turn clear. Add the salt and slowly add the apple cider vinegar. Cook for 8 to 10 minutes or until the onions are brown and tender.
- Top the mangú with sautéed onions and a dash of salt. Serve with your protein of choice for a complete breakfast.