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
MANGU (DOMINICAN MASHED PLANTAINS)
Steps:
- Peel the plantains and cut lengthwise, then divide each half into two.
- Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add 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. Mix in butter, and water. Keep mashing and mixing until smooth.
- In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
- Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.
Nutrition Facts : Calories 223 kcal, Carbohydrate 45 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 494 mg, Fiber 3 g, Sugar 21 g, UnsaturatedFat 3 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
DOMINICAN MANGú
Dominican mangu is mashed plantains served with fried cheese, fried Dominican salami, fried eggs and garnish with cooked onions. So delicious and easy to mak!
Provided by In the Kitchen with Jonny
Categories Date Night Easy Shellfish-Free Weekend Project Gluten-Free Soy-Free Easter Mothers' Day Entertaining Summer Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Peel the Plantain (4) and cut lengthwise, then divide each half into two.
- Add plantains to a large saucepan, add enough water to cover them ( I added five cups of water). Turn on the heat to high and bring to a boil.
- Once it is at boiling point, add Salt (1 tablespoon), stir and reduce heat to medium high and boil for 18-20 minutes or until they are tender.
- About 10 minutes before plantains are done, add frying Cooking Oil (2 tablespoon) to a skillet over medium-high heat. Fry the Egg (to taste) to your liking.
- Then fry the Cheese (to taste) until it's golden brown on both sides. Fry the Dominican Salami (to taste) until it develops color on both sides.
- To fry the onion, in a skillet over medium high heat, add Cooking Oil (1/2 cup) and let it get warm, add sliced Red Onion (1), Distilled White Vinegar (1 tablespoon) and Salt (1/4 teaspoon), stir and cook for 2 to 3 minutes until it softens a little.
- Drain plantains leaving a little bit of the cooking water behind, mash them with a potato masher or a drinking cup, preferably plastic or aluminum. Once mashed mix in Butter (6 tablespoon) and continue mashing until smooth, some lumps are ok!
- Add the Water (1/2 cup) and stir to incorporate, then add the oil from the onions and stir. Serve!
Nutrition Facts : Calories 37 calories, Protein 0.1 g, Fat 3.5 g, Carbohydrate 1.7 g, Fiber 0.1 g, Sugar 1.0 g, Sodium 123.5 mg, SaturatedFat 0.9 g, Cholesterol 3.0 mg, TransFat 0 g, UnsaturatedFat 2.5 g
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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