Mangú recipe

Dominican breakfast mash of boiled green plantains beaten with cold water and buried under vinegared red onions.

35 minuteseasy7 ingredients

Ingredients

• 4 green plantains
• 1 red onion
• 2 tbsp white vinegar
• 2 tbsp olive oil
• 200 ml cold water
• 1 tsp salt
• 2 tbsp butter

How to make Mangú

1. Peel 4 green plantains under running water, cut them into 3 cm chunks and drop them straight into boiling salted water.
2. Boil 20 to 25 minutes, until a fork goes through with no resistance.
3. While they cook, slice 1 large red onion into rings and cook it gently in 2 tbsp olive oil for 3 to 4 minutes.
4. Add 2 tbsp white vinegar and ½ tsp salt to the onions, stir for 1 minute and take them off the heat. They should stay slightly crisp and sharp, not caramelised.
5. Drain the plantains and mash them immediately while they are still hot, with 2 tbsp butter.
6. Beat in cold water a splash at a time, about 200 ml, until the purée is smooth and creamy. Cold water is what keeps mangú soft instead of turning rubbery as it cools.
7. Check the salt, mound the mangú on a plate and cover the whole top with the vinegared onions and their oil. They go on top, never mixed in.
8. Serve it for breakfast with los tres golpes: fried Dominican salami, fried cheese and a fried egg.

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