MANGU [RECIPE + VIDEO] DOMINICAN MASHED PLANTAINS
Steps:
- Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
- Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
- Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
- Garnish mangu with the onions and serve per suggestions above.
Nutrition Facts : Calories 348 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 886 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving
DOMINICAN MANGU
This is a simple dish popular in the Dominican Republic. In other countries a similar dish is made called mofongo and can be served with meat or seafood. Serve this with eggs for breakfast.
Provided by michellebsalazar
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
- Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
- In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
- Transfer mangu to platter and top with onions.
Nutrition Facts : Calories 493.7, Fat 26.9, SaturatedFat 10.7, Cholesterol 46.1, Sodium 2759.5, Carbohydrate 61.4, Fiber 4.7, Sugar 28.6, Protein 8
MANGU
A Dominican favorite usually eaten in the morning.
Provided by fotografiado
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
- Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
- In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 33.3 g, Fat 9.5 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 1756 mg, Sugar 15.9 g
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