Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Mangú is a delicious dish of mashed plantains. It is a traditional dish from the Dominican Republic that is often eaten for breakfast.

Course: Breakfast, Side Dish
Cuisine: Dominican, Vegetarian
Servings: 5 people
Author: Nita Ragoonanan
  • 5 green plantains (peeled), diced
  • 5 tablespoons butter (or 5 tablespoons olive oil)
  • 2 red onions , sliced
  • ¼ cup white vinegar
  • 4 tablespoons vegetable oil
  • Cold water
  • Salt
  1. In a bowl, combine the onions and vinegar. Add a pinch of salt. Set aside.
  2. In a large saucepan, boil the plantain in water with 2 pinches of salt, until very tender, about 20 to 30 minutes.
  3. While cooking plantains, heat the vegetable oil in a Dutch oven.
  4. Sauté the onions and vinegar (being careful not to burn, as vinegar may splash in oil). Set aside.
  5. Once plantain is tender, drain and place in a large dish.
  6. Add the butter or olive oil, and 2 tablespoons of the onion mixture.
  7. Begin crushing the bananas with a potato masher by gradually incorporating cold water until obtaining a velvety purée.
  8. To serve, add the onions mixture on top.
  9. Serve with fried Dominican salami, fried Dominican cheese and fried egg.
Recipe Notes
  • The plantains should be very green, with no trace of yellow or brown on them.
  • Mangú must be served very hot. Once cooled, it will lose its velvety texture. To avoid this, crush the plantain with cold water. This will slow down the risk of hardening and loss of mangú texture.
  • Cold water helps the mangú to stay soft. Do not use the cooking water of the plantains to crush them.