How to Make Mangu [Recipe + Video] Dominican Mashed Plantains

🧂 Ingredients

• 2 plantain (green, unripe)
• 1½ teaspoons salt
• 4 tablespoons salted butter

  or olive oil, whichever you prever
• 2 tablespoon olive oil
• 2 red onion

  large
• 1 tablespoon fruit vinegar
• salt

Instructions

• 1 Peel the plantains (see how-to
  [https://www.dominicancooking.com/how-to-peel-plantains]) and cut lengthwise,
  then divide each half into two.
  
  You can remove the center where the seeds are located (optional, this is just my
  preference for a smoother mangú).
• 2 Boil the plantains in enough water to cover them plus an inch until they are
  very tender, having added the salt to the water before the water breaks the
  boil.
• 3 Remove the plantains from the water and mash them right away with a fork until
  they are very smooth and there are few to no lumps (be careful not to burn
  yourself).
  
  Mix in butter, and progressively add a cup of water at room temperature and keep
  mashing and mixing until it turns into a very smooth puree (see tips below).
• 4 Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook
  and stir until they become translucent. Pour in vinegar and season with salt to
  taste.
• 5 Garnish mangu with the onions and serve per suggestions above.

Nutrition Info