Delicious, creamy, and rich Mangu is one of my most loved recipes for plantains. Dominica mangu mashed plantain is easy to prepare yet is packed with flavor. Serve it as a part of breakfast, or serve it as an appetizer.
Mangu is a very popular Dominican food item that is made of mashed plantains. It is served with eggs, meat, and cheese. Learn how to make mangu below.
Delicious, rich, and delicious, mango is one of my most loved recipes that are based on plantain. While it’s easy to prepare, it’s also extremely versatile because it can be the main course for breakfast, as a lunch option, or for dinner. Serve it with easy pickled red onions. This is a quick and nutritious recipe packed with vitamin C, potassium as well as magnesium, and other advantages that make it an excellent meal.
If this is you, and you like plantains, then you must try this simple, tasty mango recipe! It’s ready to serve in just 30 minutes; you only require a few ingredients to prepare this delicious Dominican dish.
Try the recipe for Stuffed Plantain Cups (Tostones Rellenos), Tostones (Fried Plantains), and other plantains I love to cook with. Recipes!
Why You’ll Love This Recipe!
It’s easy to prepare! In its simplest design, you will only need a few ingredients, and the cooking procedure can be followed by the most advanced cooks at home!
It’s great with what You’re Currently Eating! Are you a fan of eggs, bacon, or bacon? Serve these with mangu!
It’s Unique! What is the most frequent time you consume plantains that are green?
- 3 plantains in green
- 1 quart of water
- 1/4 cup olive oil
- 1 cup white onion sliced
- 1 1/2 teaspoons salt
- 1 cup chopped Anaheim peppers
- Put the plantains and water in a pot. Bring to a boil and then simmer for 20 minutes or so until the plantains are tender but slightly firm. Remove, and reserve one cup of liquid. Peel and cool plantains.
- In the meantime, heat the olive oil in a pan over medium-high heat. Cook the onion until soft.
- A bowl is used to smash the plantains using the liquid you’ve reserved and add salt. Transfer the mixture to the food processor, add the peppers, and blend. Serve the pureed plantain mix garnished with onions.
TIPS AND RECIPE NOTES
Add more salt. Adjust seasoning to your liking. This is delicious when served with a bit of extra salt sprinkled on top before serving.
Peel plantains in a strategic manner. Peeling plantains is difficult. I suggest cutting off each end, then creating a narrow cut along the length of your skin. Make another slit on the opposite side. Then, put your finger between the skin of the fruit and the fruit to pull off the skin. If you’re struggling to peel it, try removing it with running water.
Scrape away peeled remnants. Utilize a knife to cut away the skin’s stubborn pieces that remain after peeling. If left untreated, the skin will become black and gray when they are boiled. Keep the plantains that you peel in the water while peeling the others to prevent them from oxidizing and drying.
REHEATING & STORING
If they are stored in an airtight container, or bags for freezing, any leftovers can remain in the refrigerator for up to 3 days. Refrigerated leftovers can be used for up to 3 months.
To warm, microwave the leftovers that have been frozen for 30 seconds mixing between each interval until the mixture is hot.
You can also place them in a pan along with liquid or chicken broth to provide additional moisture if you require it. Then, cook on low until it is hot.