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Mangú
Mangú is a traditional Dominican (from the Dominican Republic) recipe for a classic breakfast dish made by boiling unripe plantains until tender and then mashing, shaping and serving topped with quick-pickled reed onions. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Mangú.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesDominican-republic Recipes
Mangú is a national breakfast dish in the Dominican Republic, made by boiling and mashing unripe green plantains. It's often served with a variety of toppings, including fried eggs, fried cheese, salami or, as here, quick pickled red onions
Ingredients:
For the mangú:
2 plantains (green, unripe)
1½ tsp salt
4 tbsp salted butter, or olive oil
For the onion garnish:
2 tbsp olive oil
2 large red onions
1 tbsp fruit vinegar
salt, to taste
Method:
Peel the plantains and cut lengthwise, then divide each half into two. For a smoother mangú remove the fibrous centre of the plantain, where the nascent seeds are located.
Chop the plantains into pieces about 3cm in size, place the pieces in a pot, cover with water then scatter over the salt. Bring to a boil and cook for about 25 minutes, until the plantains are fork tender.
Once tender, drain the plantains and mash them straight away with a fork until they are very smooth and there are few to no lumps.
Mix in the butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree.
For the onions: Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook, stirring constantly, until they become translucent (about 6 minutes). Pour over the vinegar and season with salt to taste.
Arrange the mangú on a warmed serving plate, top with the onions and serve.
