Enjoyed for breakfast, lunch, or dinner, mangu is a satisfying dish popular in the Dominican Republic.
It’s made with green plantains mashed with olive oil or butter.
It’s a good side dish for anyone following a diabetes-friendly eating pattern.
Clara Gonzalez
Manguis a popular traditional side dish from the Dominican Republicperfect for breakfast, lunch or dinner.
Fiber-rich plantains are boiled until soft and mashed with heart-healthy extra-virgin olive oilsimplicity at its finest.
Make the Mangu in advance or make it freshit’s a nutrient-packed dish that you’re going to love.
We’ve decided to serve this with fried eggs and quick pickled onions for a flavorful meal.
Keep reading for our expert tips on how to choose your plantains, recipe variations and more!
Peel 4 plantains, cut in half lengthwise and cut each half into 4 pieces crosswise.
Using a slotted spoon, transfer the plantains from the water to a large bowl.
Do not discard the cooking water.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring, for 1 minute.
Stir in 2 tablespoons vinegar and 18 teaspoon salt; cook, stirring, for 1 minute more.
Transfer to a small bowl.
Wipe out the skillet.
Add 2 tablespoons oil and the remaining 12 teaspoon salt to the plantains in the bowl.
Add more water for a creamier consistency, if desired.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.
Divide the plantain mash among 4 plates and top each with a fried egg and some of the onion.
Frequently Asked Questions
Unripe plantains are perfect for pan-frying, air-frying, boiling or baking.
Place it in an airtight container and store in the refrigerator.
It’s best when used within a couple of days.
To reheat, boil it in about an inch of water.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
