This tasty mangu (Dominican mashed green plantains) is a creamy, rich side dish made with just 4 ingredients that can be enjoyed with a variety of things! Often served with fried cheese, bacon, and eggs, mangu is so versatile it can also make a wonderful main course or side dish!
Mangu is a delightfully tasty introduction to the flavorful world of Dominican cuisine!
Mangu is a Dominican dish made of mashed green plantains with butter and salt. It’s typically served for breakfast or as a side dish and is the Dominican Republic's national breakfast!
I would argue that this is a meal everyone can enjoy. With a mild flavor and a list of things you could add, everyone should be able to adjust it to their own flavor preferences.
Whether you choose to have a full Dominican meal or to simply replace mashed potatoes with mangu next to your steak at dinner, making something new is always fun and interesting! And if you like flavors of the Caribbean, try Jamaican oxtails or some of these amazingly tasty Jamaican recipes!
In a part of the world that is full of sunny islands, crystal clear water, and lots of brightly colored buildings and clothing, mangu stands out. It’s a staple of Dominican culture, and it may soon be one of your favorite new ways to eat breakfast.
❤️ Why You'll Love This Recipe!
Easy to Make! In its most basic form, there are only a handful of ingredients, and the cooking process can be followed by even the newest of home cooks!
It Goes Well With What You’re Already Eating! Like bacon and eggs? Serve them with mangu!
It's Unique! How often do you get to eat green plantains?
There is elegance in simplicity. It’s hard to believe how much flavor comes from such few ingredients!
- 4 Green Plantains - Plantains are starchy like a potato when greener and sweet like a banana when yellow or brown.
- Water - You’ll need enough to cover the plantain pieces. Reserve about 1 to 1 ½ cups after removing plantains.
- 1 teaspoon Salt
- 4 tablespoons Butter - Butter is just here for consistency, so feel free to swap it out for something like coconut oil, if you prefer a tropical flavor.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
Pulled Pork - Pulled pork cooked in apple juice or seasoned with a Caribbean jerk would be amazing with this! It could be served as a complete meal any time of the day.
Fried Egg - Top off a scoop of mangu with a fried egg for breakfast! We love sliced avocado with our breakfasts of fried eggs and mangu!
Manchego or Feta Cheese - What better way to add flavor than with a salty cheese?
Hot Sauce - Pick your favorite and amp up the heat!
🔪 Step-by-Step Instructions
For this recipe, pull out a saucepan, a large heat-proof bowl, and a potato masher. This is very similar to making mashed potatoes but with fewer ingredients and simpler peeling.
- Prep the plantains. Start by peeling 4 green plantains. Then, put them into ½-inch slices and drop them into a saucepan. Fill the pan with water until the plantain slices are covered and add 1 teaspoon of salt.
- Cook. Over medium-high heat, bring the water to a boil. Then, turn it down to keep the water at a low boil and cook for another 20 minutes or so. Plantains are done when they are tender and easily mashed.
- Add butter. Cut 4 tablespoons of butter into tablespoon-sized pieces and put them in a large heat-proof mixing bowl. Next, using a slotted spoon, move the cooked plantains to the bowl on top of the butter pats. Reserve 1 to 1 ½ cups water.
- Mash and serve. Use a for or potato masher to mash the plantains and butter. Add reserved water to get the consistency you want. Aim for a mashed potato-like texture. Let it sit for a few minutes before serving.
Garnish with paprika and avocado slices, if desired. If you want a traditional Dominican meal, serve your mangu with pickled onions, fried queso, or fried salami. Enjoy!
💭 Angela's Tips & Recipe Notes
- Add more salt. Season to taste. This is especially great with a little extra salt sprinkled on top just before serving.
- Peel plantains strategically. Peeling plantains can be a challenge. I recommend cutting off each end and making a shallow slice down the side the depth of the skin. Make another slit on the opposite side. Then, wedge your thumb between the fruit and the skin to pry off the peel. If you’re having trouble, try peeling it under running water.
- Scrape off peel residue. Use a knife to remove stubborn pieces of skin left behind after peeling. If left on, they will turn gray and black when boiled. Make sure to keep the peeled plantains in water while you’re peeling the others so they won’t oxidize or dry out.
🥡 Storing & Reheating
If you put them in an airtight container or freezer bag, leftovers will last in the fridge for for 3 days max. Frozen leftovers will be good for up to 3 months.
To reheat, microwave thawed leftovers in 30-second intervals, stirring between each, until hot.
You can also put them in a saucepan with a drizzle of extra water or chicken broth for added moisture if needed. Heat over low flame until hot.
😋 More Simple Sides!
- Crockpot Green Beans and Potatoes
- Bacon Wrapped Asparagus
- Roasted Yellow Squash
- Instant Pot Braised Red Cabbage
- Buttered Peas & Carrots
Mangu (Dominican Mashed Green Plaintains)
- 4 green plantains
- water (enough to cover plantain pieces - reserve approximately 1 to 1½ cups after removing plantains)
- 1 teaspoon salt
- 4 tablespoon butter
- Peel the plantains and cut them into slices about a ½-inch thick. Transfer them into your saucepan and cover with water, then add salt.4 green plantains, water, 1 teaspoon salt
- Bring the saucepan with plantains to a boil over medium-high heat then reduce to keep the water at a low boil. Boil the plantains for about 20 minutes or until tender and mashable.
- Slice the butter in tablespoon size pats and place them into a large heat-proof mixing bowl. Use a slotted spoon to transfer the cooked plantain slices into the bowl on place them on the butter.4 tablespoon butter
- Mash the plantains with butter, adding reserved water as needed to get your desired consistency. Your looking for a 'mashed potato' type consistency. Once done, set the mangu aside to set before serving.
- Season to taste with more salt at serving.
- Traditionally served with pickled onions, fried queso, or fried salami.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!