MANGú
Add the flavors of the Caribbean with this tasty Mangú-- a delicious breakfast recipe.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- In small bowl, mix onion and vinegar. Cover; refrigerate until ready to serve.
- Cut plantains into 8 pieces. Place plantains in 2-quart saucepan; cover with water. Heat to boiling; reduce heat to medium. Cook 20 to 25 minutes or until plantains are tender.
- Using slotted spoon, remove plantain pieces from water. Place in medium bowl with butter; mash plantains, adding water from cooking liquid, until mixture is mashed.
- For each serving, top about 1 cup mashed plantains with sliced onion; serve with fried egg.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 245 mg, Fat 3, Fiber 4 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 10 g, TransFat 0 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
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 (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
MOFONGO
Steps:
- Heat up oil on the frying pan with bacon, garlic and simmer until brown. Remove from the pan.
- Chop plantains in thick slices and fry until golden (about 4 minutes) and dry on a paper towel.
- Put the garlic and bacon paste in a mixing bowl or mortar and add the fried plantains. Mash until thoroughly blended.
- Serve right out of the mortar or turn the mortar upside down and put on a plate.
- Enjoy warm with a broth and either shrimp or chicken.
MANGU
Mangu is what you want for breakfast. It is also what you want for lunch. And it's what you want for dinner. There is never a reason to not eat mangu really; it is the ultimate side dish. Mangu is a traditional Dominican dish that is made from boiled plantains. The plantains are mashed and combined with oil, butter, or margarine, then topped with sautéed red onions, fried cheese, and salami. You can pair it with whatever food you like, you don't have to eat it strictly the Dominican way. Health Benefits Many people may not be familiar with plantains - they are often confused with bananas. Although they look similar, plantains are actually utilized more as a starch like rice, oats, or maize than a fruit. They are high in energy and have great health benefits. They have the ability to increase blood circulation, lower blood pressure, improve the digestive system, and strengthen the immune system. They also have a pretty significant amount of magnesium which helps to regulate sleep.
Provided by Gabriela Diaz
Time 30m
Yield 4 Servings
Number Of Ingredients 6
Steps:
- Combine the water and plantains in a saucepan. Bring pan to a boil and cook until the plantains turn tender but slightly firm. Drain the pan and preserve 1 cup of the liquid. Cool and peel plantains. Heat the olive oil in a skillet at a medium temperature. Sauté the onion until it turns tender. Mash the plantains with the preserved salt and liquid in a bowl. Transfer ingredients to a food processor, puree, and mix in the peppers. Serve with onions. Trivia Plantains are popular in the Carribean but are actually native to India.
Nutrition Facts : Calories 210, Carbohydrate 33.3 g, Protein 1.9 g, Fat 9.5 g, Sodium 1756 mg, Cholesterol 0 mg
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