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LatinaCook 759

"Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!"
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30 m servings 726 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 55.7 g
  • 86%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
  2. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Serve this with Camarones al Ajillo (Garlic Shrimp).



This is a very authentic Puertorrican Mofongo recipe. If you are not from PR will probably not know a few things: The mortar and pestle to be used is made of wood, look in the auction site for "...

Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY

This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has, but I found the mashing of the garlic and plaintains difficult in my modes...

I'm Puertorican and I don't own a Puertorican pestle or mortal(pilon) and it is my second time making it. I just got creative and I used a deep round bowl with a small baking rolling pin and us...

The recipe was very easy to follow. It came out very tasty and tasted like home, Puerto Rico.

Used a food processor instead and it was amazingly great! Super easy too.

Loved this! It was like a trip back to the DR.

This was my first time making mofongo and it turned out delicious!! I added a few slices of bacon as I was mashing the plantains but followed everything else exactly. It was pretty easy and a b...

Been to PR 3 times and have eaten a lot of mofongo there. I tried to bake the plaintains to make this recipe healthier, although I still used a good bit of oil. I thought it was a little dry i...

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