Dominican Republic / Caribbean
Dominican Mangú
Boiled green plantains turn surprisingly creamy when mashed hot with their starchy cooking water.
About this dish
Mangú is a Dominican preparation of boiled green plantains mashed until smooth and commonly served at breakfast with pickled red onions and the combination known as los tres golpes. The mash should be soft and supple rather than dry or gluey.
Why this dish matters
Mangú is one of the Dominican Republic's most recognizable breakfast staples. Its plantain base reflects the crop's deep Caribbean history and the dish's everyday home-kitchen role.
Butter, oil and texture vary by household. This version uses butter and reserved cooking water.
Preparation notes
Mash hot
Cold plantain stiffens quickly.
Save cooking water
It loosens the mash better than plain cold water.
Make onions first
Their vinegar sharpness balances the starch.
Ingredients & detailed method
Ingredients
- 4 green plantains
- 1 tsp salt
- 3 tbsp butter
- 1/2 cup reserved cooking water
- 1 red onion, sliced
- 1/3 cup vinegar
- 1 tbsp olive oil
Method
- 1.Soak sliced onion in vinegar with a pinch of salt.
- 2.Peel and cut plantains, then boil in salted water until very tender.
- 3.Reserve cooking water and drain.
- 4.Mash plantains immediately with butter.
- 5.Add hot cooking water gradually.
- 6.Checkpoint: mangú should be smooth, soft and moundable without dry chunks.
- 7.Warm onions briefly in olive oil and vinegar and spoon over the mash.