Mangu

Mangu

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"A Dominican favorite usually eaten in the morning."
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Ingredients

40 m servings 210 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1756 mg
  • 70%

Based on a 2,000 calorie diet

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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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Directions

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  1. Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
  2. Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
  3. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

Peppers... I am Dominican and this is the first time I hear of adding pepper to Mangu... I think the rest of the recipe is pretty accurate.

Most helpful critical review

Dominican mangu doesnt have peppers... You're suppose to peel the green plaintains and add salt to the boiling water. We dominicans put butter before we mash them also. The onions taste better i...

Dominican mangu doesnt have peppers... You're suppose to peel the green plaintains and add salt to the boiling water. We dominicans put butter before we mash them also. The onions taste better i...

Peppers... I am Dominican and this is the first time I hear of adding pepper to Mangu... I think the rest of the recipe is pretty accurate.

I love mangu, I am dominican and this is something that I introduced to my american wife and now she loves it. However, here is a slight twist to the recipe above: I use canola oil instead of o...

Make sure your plantains are green. Add salt to the water. The water should be salty but not overpowering. Peel and cut them up big or small depending on how long you want this to take to coo...

I love, love mangu. My mom is Dominican and she makes great mangu. However, she has always put garlic in it. To mash the plaintains I sautee the garlic in olive oil being careful to not burn the...

I wasn't too sure about this recipe because it seemed confusing. For example, do I buy the yellow or green plantains and what are Anaheim peppers? I bought the yellow (that was all the store h...

My husband who doesn't care for fried plantains loved this and so did I, although I made it without the pepper as I did not have one. Is the pepper put in raw?

Traditional breakfast...but never had it with peppers. Add a little of fried cheese, mmmm

I wish the recipe could be altered to include the color of the plantain you should buy - it should be a green plantain because it is most starchy then, and works best in mangu. a yellow plantai...