Dominican Recipe For Mangu

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DOMINICAN MANGU



Dominican Mangu image

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

2 green plantains, peeled
3 cups water
1 tablespoon butter
2 teaspoons salt
1/2 cup sliced red onion
4 -6 pieces bacon, small
1 tablespoon bacon fat

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)



Mangu (Dominican Mashed Plantains) image

Creamy, rich and delicious, mangu is one of my favorite plantain recipes. Dominica mashed plantain is super simple to make, but is full of flavor. Serve as part of a breakfast, or as a side dish.

Provided by Vanessa

Categories     Breakfast     Side Dish

Time 30m

Number Of Ingredients 7

3 green plantains
¾ teaspoon salt
1/2 cup water, (at room temperature)
2 tablespoons butter, (unsalted)
½ cup red onions, (sliced)
1 tablespoon apple cider vinegar
pinch of salt

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

MANGU



Mangu image

A Dominican favorite usually eaten in the morning.

Provided by fotografiado

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 6

3 green plantains
1 quart water
¼ cup olive oil
1 cup sliced white onion
1 ½ tablespoons salt
1 cup sliced Anaheim peppers

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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