Dive into the vibrant world of mangú, the Dominican mashed plantain dish that’s about to become your new go-to comfort food! Whether you’re craving a quick weeknight dinner or planning a festive brunch, this versatile staple is ready to shine. Get ready to explore 20 mouthwatering recipes that will transform simple ingredients into unforgettable meals—let’s get cooking!
Classic Dominican Mangú with Salami and Eggs
Kicking off a weekend brunch with a taste of the Caribbean, this Classic Dominican Mangú with Salami and Eggs transforms humble ingredients into a comforting, savory masterpiece. Known as the national breakfast of the Dominican Republic, it’s a hearty, flavorful dish that brings warmth and tradition to the table with its creamy mashed plantains, crispy fried salami, and perfectly cooked eggs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 green plantains, peeled and cut into chunks (I find green ones yield the best texture for mashing)
– 1 tsp salt, plus extra for seasoning
– 4 tbsp unsalted butter, cut into pieces (room temperature butter blends in smoothly)
– 1 cup water, reserved from boiling the plantains
– 8 slices of Dominican salami or a similar cured salami, about 1/4 inch thick (this adds a deliciously crispy bite)
– 4 large eggs (I prefer room temperature eggs here for even cooking)
– 2 tbsp extra virgin olive oil, my go-to for frying (it imparts a subtle fruity note)
– 1 small red onion, thinly sliced (for a quick-pickled garnish that cuts through the richness)
– 1 tbsp white vinegar
– Freshly ground black pepper, to taste
Instructions
1. Place the plantain chunks in a large pot and cover with cold water by about 2 inches; add 1 tsp salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the plantains are fork-tender.
3. While the plantains cook, prepare the quick-pickled onions by combining the sliced red onion and white vinegar in a small bowl; set aside to marinate.
4. Drain the plantains, reserving 1 cup of the cooking water, and return them to the pot.
5. Mash the plantains thoroughly with a potato masher until no large chunks remain.
6. Gradually add the reserved cooking water and butter to the mashed plantains, stirring continuously until smooth and creamy; cover to keep warm.
7. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Add the salami slices in a single layer and fry for 2-3 minutes per side, until crispy and browned; transfer to a paper towel-lined plate.
9. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp olive oil.
10. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side-up, or until the whites are set and the yolks are still runny; season with salt and pepper.
11. To serve, divide the mangú among plates, top with fried salami and eggs, and garnish with the pickled onions.
Unveiling a dish of contrasts, the creamy, velvety mangú pairs beautifully with the crispy, salty salami and rich, runny egg yolks. For a creative twist, serve it alongside a fresh avocado salad or drizzle with a spicy hot sauce to balance the flavors, making each bite a delightful exploration of texture and taste.
Creamy Mangú with Caramelized Onions
Fusing the humble mashed plantain with luxurious caramelized onions creates a dish that’s both comforting and sophisticated. This creamy mangú, a Dominican staple, transforms into an elegant side or light meal when enriched with butter and topped with sweet, deeply browned onions. It’s a beautiful study in contrasts—velvety, mild starch against a savory-sweet tangle of alliums.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 large green plantains, peeled and cut into 1-inch chunks (look for firm, mostly green skins for the best starchy texture)
– 4 cups water
– 1 1/2 teaspoons fine sea salt, divided (I find it distributes more evenly than kosher salt here)
– 4 tablespoons unsalted butter, cut into pieces and kept cold (using high-quality butter makes all the difference)
– 2 large yellow onions, thinly sliced (about 4 cups—take your time slicing them evenly for uniform cooking)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity note
– 1/4 cup water
Instructions
1. Place the plantain chunks and 4 cups of water in a medium saucepan. Add 1 teaspoon of the salt.
2. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook the plantains for 20-25 minutes, or until they are very tender and easily pierced with a fork.
3. While the plantains cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and the remaining 1/2 teaspoon of salt.
4. Cook the onions, stirring occasionally, for 5 minutes until they begin to soften and release their moisture.
5. Reduce the heat to medium-low. Continue cooking the onions, stirring every few minutes, for 20-25 minutes. They should become deeply golden brown, soft, and sweet. If the skillet gets too dry, add a tablespoon of the 1/4 cup water to deglaze and prevent burning.
6. Once the plantains are tender, drain them thoroughly in a colander, reserving about 1/2 cup of the cooking water.
7. Immediately transfer the hot, drained plantains to a large bowl. Add the cold butter pieces.
8. Mash the plantains and butter together vigorously with a sturdy fork or potato masher until smooth. Tip: Mashing while hot helps achieve a creamier texture without lumps.
9. Gradually add 1-2 tablespoons of the reserved cooking water at a time, mashing and stirring until the mangú reaches a smooth, creamy, and slightly loose consistency, similar to thick mashed potatoes.
10. Taste and adjust seasoning with an extra pinch of salt if needed.
11. To serve, spoon the creamy mangú onto plates or into a shallow bowl. Top generously with the caramelized onions, scraping any flavorful bits from the skillet.
Kneading the hot plantain with cold butter creates an emulsion for an exceptionally silky base. The final dish offers a lush, pillowy texture that perfectly cradles the sticky-sweet, complex onions. For a creative twist, serve it topped with a fried egg or alongside seared scallops for a stunning brunch or light dinner.
Garlic Butter Mangú with Grilled Shrimp
Tantalizingly creamy and bursting with flavor, this Garlic Butter Mangú with Grilled Shrimp transforms a humble Dominican staple into an elegant weeknight dinner. The velvety mashed plantains, enriched with garlic butter, create a luxurious base for succulent, perfectly charred shrimp. It’s a dish that feels both comforting and celebratory, ideal for impressing guests or treating yourself to something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large green plantains, peeled and chopped (look for firm, unblemished skins)
– 1/4 cup salted butter, divided (I always use high-quality butter for the best flavor)
– 6 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1 lb large shrimp, peeled and deveined (I prefer wild-caught shrimp for their sweet, clean taste)
– 2 tbsp extra virgin olive oil, plus more for drizzling (my go-to for its fruity notes)
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
– 1/4 cup reserved starchy cooking water from the plantains
– Fresh parsley, chopped, for garnish (a handful adds a bright, fresh finish)
Instructions
1. Place the chopped plantains in a large pot and cover with cold water by 2 inches; add 1 tsp kosher salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the plantains are fork-tender.
3. While the plantains cook, pat the shrimp dry with paper towels and season evenly with salt and pepper on both sides.
4. Heat a grill pan or skillet over medium-high heat until hot, about 2 minutes, then brush with 1 tbsp olive oil.
5. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side, until opaque and lightly charred; remove and set aside.
6. In a small saucepan, melt 2 tbsp butter over low heat, then add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
7. Drain the cooked plantains, reserving 1/4 cup of the starchy cooking water.
8. Transfer the hot plantains to a large bowl and mash vigorously with a potato masher until smooth.
9. Tip: For extra-creamy mangú, mash while the plantains are still very hot to break down the starch effectively.
10. Stir in the garlic butter mixture, remaining 2 tbsp butter, and the reserved cooking water until fully incorporated and glossy.
11. Taste and adjust seasoning with salt if needed, keeping in mind the shrimp is already seasoned.
12. Tip: Let the mangú rest for 2 minutes off the heat to allow the flavors to meld beautifully.
13. Drizzle the grilled shrimp with the remaining 1 tbsp olive oil and a squeeze of fresh lemon juice if desired.
14. Tip: For optimal texture, serve the shrimp immediately after grilling to maintain their juicy tenderness.
15. To serve, spoon the mangú onto plates, top with the grilled shrimp, and garnish generously with chopped parsley.
Velvety and rich, the mangú offers a subtly sweet contrast to the garlicky, buttery notes, while the shrimp adds a smoky, succulent bite. For a creative twist, try serving it family-style in a shallow bowl, allowing everyone to scoop up the creamy plantains with the shrimp nestled on top. The interplay of textures—smooth, creamy, and slightly charred—makes each forkful a delightful experience.
Spicy Mangú with Chorizo and Avocado
Nestled within the vibrant tapestry of Latin American comfort foods, this Spicy Mangú with Chorizo and Avocado transforms humble mashed plantains into a sophisticated, flavor-packed dish perfect for brunch or a cozy dinner. The creamy, garlicky plantain base provides a lush canvas for spicy chorizo crumbles and cool avocado slices, creating a harmonious balance of textures and temperatures that delights the senses. It’s a recipe that feels both indulgent and approachable, inviting you to savor each bite with a sense of culinary adventure.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 large green plantains, peeled and chopped – I find green ones yield the creamiest mash without sweetness.
- 4 cups water, plus 2 tablespoons reserved – using filtered water ensures no off-flavors.
- 1 teaspoon fine sea salt, divided – I prefer this for its clean, even seasoning.
- 3 tablespoons extra virgin olive oil, my go-to for its fruity notes.
- 2 cloves garlic, minced – fresh is essential here for that aromatic punch.
- 8 ounces fresh chorizo, casings removed – opt for a spicy variety to elevate the heat.
- 1 ripe avocado, sliced – choose one that yields slightly to gentle pressure.
- 1 tablespoon fresh lime juice – a squeeze right before serving keeps the avocado vibrant.
Instructions
- Place the chopped plantains in a medium saucepan with 4 cups of water and ½ teaspoon of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the plantains are fork-tender.
- Drain the plantains, reserving 2 tablespoons of the cooking water in a small bowl.
- Tip: The starchy cooking water helps achieve a smoother, creamier mash when added back.
- Return the drained plantains to the saucepan and mash thoroughly with a potato masher until no large chunks remain.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat for 1 minute.
- Add the minced garlic and sauté for 30 seconds, just until fragrant and lightly golden.
- Tip: Avoid browning the garlic to prevent bitterness in the final dish.
- Stir the garlic and oil into the mashed plantains along with the reserved cooking water, mixing until fully incorporated and creamy.
- In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat for 1 minute.
- Add the chorizo, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Tip: For extra crispiness, let the chorizo sit undisturbed for 1–2 minutes during cooking to develop a sear.
- Season the mashed plantains with the remaining ½ teaspoon of salt, stirring to combine.
- Divide the mangú evenly among four plates, topping each portion with chorizo crumbles.
- Arrange avocado slices over the chorizo and drizzle with fresh lime juice just before serving.
Final touches reveal a dish where the velvety, garlic-infused mangú contrasts beautifully with the spicy, crumbly chorizo and buttery avocado. For a creative twist, serve it alongside a fried egg or a sprinkle of queso fresco to add richness and tang, making each forkful a celebration of layered flavors and comforting warmth.
Cheesy Mangú with Fried Cheese and Salami
Delightfully bridging comfort and sophistication, this Cheesy Mangú with Fried Cheese and Salami transforms a Dominican classic into an indulgent, savory masterpiece. Imagine creamy mashed plantains enriched with melted cheese, crowned with crispy fried cheese and savory salami—a dish that feels both nostalgic and elegantly modern.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 4 green plantains, peeled and chopped (I find green ones yield the creamiest texture)
- 1 cup shredded cheddar cheese, divided (sharp cheddar adds a lovely tang)
- 4 oz salami, thinly sliced (I prefer a good-quality, slightly spicy variety for depth)
- 4 slices of queso de freír or halloumi cheese, about ¼-inch thick (these fry up beautifully crispy)
- 2 tbsp unsalted butter (room temperature butter blends in smoothly)
- 1 tsp salt, plus more for boiling water
- 2 cups water for boiling
- 2 tbsp vegetable oil for frying (a neutral oil like canola works perfectly here)
Instructions
- Bring 2 cups of water to a boil in a medium pot over high heat, adding 1 tsp of salt to the water.
- Add the peeled and chopped green plantains to the boiling water, reduce heat to medium, and simmer for 15 minutes until fork-tender.
- While the plantains cook, heat 2 tbsp of vegetable oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the 4 slices of queso de freír or halloumi cheese in the hot oil and fry for 2-3 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.
- In the same skillet, add the thinly sliced salami and cook over medium heat for 1-2 minutes per side until slightly crisped, then set aside.
- Drain the cooked plantains and return them to the pot, mashing thoroughly with a potato masher until smooth.
- Stir in 2 tbsp of room temperature unsalted butter and ½ cup of shredded cheddar cheese into the mashed plantains until fully melted and creamy.
- Divide the cheesy mangú among four plates, topping each with a fried cheese slice and crisped salami.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for an extra melty finish.
Exquisitely balanced, this dish offers a creamy, velvety base from the plantains contrasted with the salty crunch of fried cheese and savory salami. For a creative twist, serve it alongside a simple avocado salad or with a drizzle of hot sauce to cut through the richness, making it perfect for a cozy brunch or an impressive dinner centerpiece.
Mangú with Sautéed Mushrooms and Herbs
Perhaps you’ve never considered mashing plantains for dinner, but this elegant twist on Dominican mangú, paired with earthy sautéed mushrooms and fresh herbs, transforms humble ingredients into a sophisticated, comforting meal. The creamy, velvety plantain base provides a lush canvas for the savory, aromatic mushrooms, creating a dish that feels both rustic and refined. It’s a beautiful way to celebrate simple, wholesome flavors with a touch of culinary finesse.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large green plantains, peeled and quartered (look for firm, unblemished skins)
– 1 lb cremini mushrooms, sliced (I love their meaty texture, but baby bellas work too)
– 4 tbsp unsalted butter, divided (I always use high-quality butter for richness)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1/4 cup fresh parsley, finely chopped (for a bright finish)
– 2 tbsp fresh thyme leaves (strip them from the stems for ease)
– 1 cup water
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
Instructions
1. Place the quartered plantains in a medium pot and cover with the 1 cup of water and 1 tsp kosher salt.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the plantains are fork-tender.
3. While the plantains cook, heat 2 tbsp of the butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.
4. Add the sliced mushrooms to the skillet in a single layer, cooking without stirring for 4–5 minutes to allow them to brown and develop a golden crust.
5. Stir the mushrooms, then add the minced garlic and cook for 1–2 minutes, just until fragrant—be careful not to burn it.
6. Season the mushroom mixture with the black pepper and a pinch of salt, then stir in the thyme leaves and remove from heat.
7. Drain the cooked plantains, reserving 1/4 cup of the cooking liquid.
8. Transfer the plantains to a bowl and mash them with the remaining 2 tbsp of butter and the reserved cooking liquid until smooth and creamy.
9. Fold the sautéed mushroom mixture into the mashed plantains until just combined.
10. Garnish with the chopped parsley before serving.
Here, the mangú achieves a luxuriously smooth, almost silky texture that contrasts delightfully with the tender, umami-rich mushrooms. Each bite offers a harmonious blend of earthy herbs and subtle sweetness from the plantains, making it perfect for a cozy dinner. For a creative touch, serve it topped with a fried egg or alongside a crisp green salad to balance the richness.
Crispy Mangú Balls with Dipping Sauce
These crispy mangú balls transform the beloved Dominican breakfast staple into elegant, bite-sized appetizers perfect for holiday gatherings or festive occasions. Traditionally served as a simple mashed plantain dish, this version encases the creamy mangú in a golden crust, creating a delightful contrast of textures that pairs beautifully with a tangy dipping sauce. The result is a sophisticated yet approachable fusion that honors tradition while offering a creative twist.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large green plantains, peeled and chopped (look for firm ones with minimal blemishes)
– 1/4 cup salted butter, cubed (I always use European-style for its rich flavor)
– 1/4 cup whole milk, warmed slightly to help with blending
– 1/2 cup all-purpose flour, plus extra for dusting
– 2 large eggs, beaten (room temperature eggs incorporate more evenly)
– 1 cup panko breadcrumbs (Japanese-style panko gives the crispiest texture)
– 1/2 cup mayonnaise
– 2 tbsp fresh lime juice (freshly squeezed makes all the difference)
– 1 tsp garlic powder
– 1/4 tsp smoked paprika
– Vegetable oil for frying (I prefer peanut oil for its high smoke point)
– Salt to taste
Instructions
1. Place the chopped plantains in a medium saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20 minutes until the plantains are fork-tender.
3. Drain the plantains thoroughly and return them to the hot saucepan.
4. Add the cubed butter and warmed milk to the saucepan.
5. Mash the plantain mixture with a potato masher until completely smooth and creamy, about 3-4 minutes of vigorous mashing.
6. Season the mangú mixture with salt to taste, then transfer to a bowl and refrigerate for 30 minutes until firm enough to handle.
7. While the mangú chills, prepare the dipping sauce by whisking together mayonnaise, lime juice, garlic powder, and smoked paprika in a small bowl until smooth.
8. Cover the dipping sauce and refrigerate until ready to serve.
9. Set up a breading station with three shallow dishes: one with 1/2 cup flour, one with beaten eggs, and one with panko breadcrumbs.
10. Using a tablespoon, scoop chilled mangú and roll into 1-inch balls between your palms.
11. Roll each ball first in flour, shaking off excess, then dip in beaten egg, letting excess drip off.
12. Finally, coat each ball thoroughly in panko breadcrumbs, pressing gently to adhere.
13. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
14. Working in batches to avoid crowding, carefully lower breaded mangú balls into the hot oil using a slotted spoon.
15. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
16. Transfer fried balls to a paper towel-lined plate to drain excess oil.
17. Repeat with remaining mangú balls, allowing oil to return to 350°F between batches.
You’ll find the exterior shatters delightfully with each bite, revealing the velvety smooth mangú center that melts on the tongue. For an elegant presentation, serve these golden orbs on a platter with the creamy dipping sauce in a small bowl alongside, perhaps garnished with fresh cilantro or thinly sliced scallions for a pop of color.
Mangú Stuffed Peppers with Ground Beef
Venturing beyond traditional stuffed peppers, this elegant fusion marries the Dominican comfort of mangú with savory ground beef, creating a dish that’s both sophisticated and deeply satisfying. Imagine tender bell peppers cradling a rich, spiced filling, all crowned with creamy mashed plantains—a delightful twist that elevates weeknight dining into something truly special. It’s a celebration of flavors that feels both nostalgic and refreshingly new.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 large bell peppers (I love using a mix of red and yellow for vibrant color), tops removed and seeds scooped out
– 1 lb ground beef (85% lean works best for flavor without excess grease)
– 2 large green plantains, peeled and chopped (look for ones that are just turning yellow for ideal texture)
– 1 medium yellow onion, finely diced (sweet varieties like Vidalia add a lovely depth)
– 3 cloves garlic, minced (freshly minced makes all the difference here)
– 1 cup tomato sauce (my go-to is a simple, no-sugar-added variety)
– 2 tbsp extra virgin olive oil (it’s my kitchen staple for its fruity notes)
– 1 tsp dried oregano
– 1 tsp ground cumin
– ½ tsp smoked paprika (this adds a subtle, smoky warmth)
– Salt and black pepper
– ¼ cup water
– 2 tbsp unsalted butter, at room temperature (for a silky-smooth mangú)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers upright.
2. Bring a large pot of salted water to a boil over high heat, then add the chopped plantains and cook for 20 minutes until fork-tender.
3. While the plantains cook, heat 1 tbsp olive oil in a large skillet over medium heat and sauté the diced onion for 5 minutes until translucent.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
5. Increase the heat to medium-high, add the ground beef to the skillet, and break it up with a spoon, cooking for 8-10 minutes until browned and no pink remains.
6. Stir in the tomato sauce, oregano, cumin, smoked paprika, ½ tsp salt, and ¼ tsp black pepper, then reduce heat to low and simmer for 5 minutes to meld the flavors.
7. Drain the cooked plantains thoroughly, transfer them to a bowl, and mash with a fork or potato masher until smooth.
8. Mix the room-temperature butter into the mashed plantains until fully incorporated, then season with salt to taste—this creates a creamy mangú base.
9. Spoon the ground beef mixture evenly into the hollowed bell peppers, packing it gently but not too tightly.
10. Top each stuffed pepper with a generous layer of the mashed plantains, spreading it smoothly to cover the filling completely.
11. Place the peppers in the prepared baking dish, drizzle with the remaining 1 tbsp olive oil, and bake for 25 minutes until the peppers are tender and the tops are lightly golden.
12. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
Beyond the oven, these peppers offer a delightful contrast: the tender, slightly sweet bell pepper gives way to a spiced, savory beef filling, all balanced by the creamy, mild mangú topping. For a creative twist, serve alongside a crisp green salad dressed with lime vinaigrette, or garnish with fresh cilantro and a dollop of sour cream for added richness.
Sweet Plantain Mangú with Cinnamon
Just as the holiday season wraps us in warmth, this Sweet Plantain Mangú with Cinnamon offers a comforting embrace, blending the creamy, earthy richness of mashed plantains with the aromatic spice of cinnamon for a dish that feels both nostalgic and elegantly festive. It’s a delightful twist on a Dominican classic, perfect for a cozy breakfast or a unique dessert that will leave your guests enchanted.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 ripe plantains (yellow with black spots for optimal sweetness, peeled and sliced into 1-inch rounds)
– 1/2 cup water (I like to use filtered water for a cleaner taste)
– 1/4 cup unsalted butter (room temperature butter blends more smoothly)
– 1/4 cup heavy cream (this adds a luxurious richness that’s worth the splurge)
– 2 tablespoons granulated sugar (adjust based on your sweet tooth, but this amount gives a balanced flavor)
– 1 teaspoon ground cinnamon (I always use Ceylon cinnamon for its delicate, sweet notes)
– 1/4 teaspoon salt (a pinch of fine sea salt enhances all the flavors beautifully)
Instructions
1. Place the sliced plantains in a medium saucepan and add the 1/2 cup water, ensuring they are just submerged.
2. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, or until the plantains are fork-tender and easily mashed.
3. Drain the plantains thoroughly in a colander, letting them sit for 2 minutes to release excess moisture—this prevents a watery mangú.
4. Transfer the drained plantains to a large mixing bowl and mash them with a potato masher or fork until mostly smooth, with a few small chunks for texture.
5. Add the 1/4 cup room temperature unsalted butter, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to the bowl.
6. Stir vigorously with a wooden spoon for 3–4 minutes, until all ingredients are fully incorporated and the mixture is creamy and uniform.
7. Taste and adjust sweetness if desired, but avoid overmixing to keep it fluffy.
8. Serve immediately while warm for the best texture and aroma.
Kneading this mangú into a silky, cohesive blend yields a dish with a velvety smoothness punctuated by subtle plantain chunks, while the cinnamon infuses every bite with a warm, spicy sweetness that lingers pleasantly. For a creative twist, top it with a drizzle of honey or a sprinkle of toasted nuts, or pair it with a scoop of vanilla ice cream for an indulgent dessert that celebrates simplicity and flavor in every spoonful.
Mangú Pancakes with Maple Syrup
Heralding a delightful fusion of Dominican tradition and American breakfast comfort, these Mangú Pancakes with Maple Syrup transform the beloved savory dish into a sweet, fluffy morning treat. Imagine the creamy, smooth texture of mashed plantains—traditionally served with fried cheese and salami—reimagined into golden, griddle-cooked pancakes, drizzled with rich maple syrup for a cozy, innovative twist. Perfect for a leisurely weekend brunch or a special holiday breakfast, they bring a touch of tropical warmth to your table with every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 ripe plantains, peeled and chopped (I prefer them with black spots for maximum sweetness)
– 1 cup all-purpose flour (I always sift mine for a lighter batter)
– 2 large eggs, at room temperature (this helps them blend smoothly)
– 1/2 cup whole milk (for richness, though almond milk works too)
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp baking powder (fresh is key for fluffy pancakes)
– 1/4 tsp salt (a pinch enhances all the flavors)
– 1/4 cup pure maple syrup, plus extra for serving (the real stuff makes all the difference)
– Cooking spray or extra butter for the griddle
Instructions
1. Place the chopped plantains in a medium saucepan, cover with water, and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer the plantains for 10 minutes, or until they are fork-tender and easily mashed.
3. Drain the plantains thoroughly and transfer them to a large mixing bowl.
4. Mash the plantains with a fork or potato masher until smooth and creamy, with no large chunks remaining.
5. Add the eggs, milk, and melted butter to the mashed plantains, and whisk vigorously until fully combined and the mixture is uniform.
6. In a separate small bowl, sift together the flour, baking powder, and salt to ensure no lumps.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until incorporated to avoid overworking the batter.
8. Preheat a non-stick griddle or large skillet over medium heat (350°F if using an electric griddle) and lightly coat it with cooking spray or butter.
9. Pour 1/4 cup of batter onto the griddle for each pancake, spacing them about 2 inches apart to allow for spreading.
10. Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set and slightly dry.
11. Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes, until golden brown and cooked through.
12. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, regreasing the griddle as needed.
13. Drizzle the pancakes with the 1/4 cup of maple syrup just before serving, and offer extra on the side for those who love it sweeter.
Outstandingly tender with a subtle tropical sweetness, these pancakes boast a moist, dense crumb that pairs beautifully with the maple syrup’s caramel notes. For a creative twist, top them with a dollop of whipped cream and a sprinkle of toasted coconut, or serve alongside crispy bacon to balance the flavors with a savory contrast.
Loaded Mangú with Bacon, Cheese, and Scallions
Fusing the humble mashed plantain with indulgent toppings, this loaded mangú transforms a Dominican staple into a show-stopping comfort dish. Imagine creamy, buttery plantains crowned with crispy bacon, melted cheese, and fresh scallions—a perfect harmony of textures and flavors that feels both familiar and excitingly new. It’s the ultimate upgrade for brunch or a cozy dinner, offering a satisfying richness that’s sure to become a favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large green plantains, peeled and chopped (look for firm, unblemished skins for the best texture)
– 6 cups water, plus more as needed
– 2 tablespoons kosher salt, divided (I always use Diamond Crystal for its light, even seasoning)
– ¼ cup unsalted butter, at room temperature for easy mixing
– 8 slices thick-cut bacon, chopped (applewood-smoked adds a lovely sweet note)
– 1 cup shredded sharp cheddar cheese, freshly grated melts more smoothly than pre-shredded
– 4 scallions, thinly sliced, green and white parts separated (the whites add a mild bite, while the greens offer freshness)
– Freshly ground black pepper, to taste (I grind it right over the dish for maximum aroma)
Instructions
1. In a large pot, combine the chopped plantains, 6 cups water, and 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the plantains are fork-tender.
2. While the plantains cook, heat a large skillet over medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until crispy and browned. Tip: Render the bacon slowly to avoid burning and achieve that perfect crunch.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet. Drain the plantains and return them to the pot, discarding the cooking water.
4. Mash the plantains thoroughly with a potato masher or fork until smooth. Tip: For extra creaminess, mash while the plantains are still hot and gradually add the room-temperature butter, mixing until fully incorporated.
5. Stir in the remaining 1 tablespoon of kosher salt and freshly ground black pepper to taste, adjusting as needed. Spread the mashed plantains evenly into a serving dish.
6. In the skillet with the reserved bacon fat, add the white parts of the scallions and cook over medium heat for 1-2 minutes, just until softened and fragrant.
7. Top the mashed plantains with the crispy bacon, cooked scallion whites, and shredded cheddar cheese. Tip: For a golden, bubbly finish, place the dish under a broiler preheated to 400°F for 2-3 minutes, watching closely to prevent burning.
8. Garnish with the green parts of the scallions and serve immediately. The result is a lusciously creamy base with a savory crunch from the bacon, gooey melted cheese, and a bright scallion finish. Try pairing it with a fried egg on top for a hearty breakfast twist, or serve alongside a simple salad to balance the richness.
Mangú and Egg Breakfast Casserole
Yielding to the comforting embrace of a weekend morning, this Mangú and Egg Breakfast Casserole transforms the beloved Dominican staple into a stunning, shareable centerpiece. Imagine creamy mashed plantains cradling a rich, savory custard, all baked to golden perfection—a dish that feels both elegantly sophisticated and deeply nourishing. It’s the ultimate make-ahead marvel, promising a leisurely brunch where every bite whispers of warmth and tradition.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 3 large green plantains, peeled and chopped (look for firm, unblemished skins)
– 1/4 cup salted butter, cubed (I always use unsalted and adjust salt later for control)
– 1/4 cup whole milk, warmed slightly to prevent shocking the plantains
– 1 teaspoon fine sea salt, plus extra for seasoning
– 8 large eggs, at room temperature for easier blending
– 1 cup heavy cream, my secret for an impossibly lush texture
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped scallions, both white and green parts
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil, my go-to for greasing the dish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly coat a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil, ensuring full coverage.
3. Place the chopped plantains in a large pot and cover with cold water by 2 inches.
4. Add 1 teaspoon of fine sea salt to the pot.
5. Bring the water to a rolling boil over high heat.
6. Reduce the heat to medium and simmer the plantains for 20–25 minutes, until they are fork-tender.
7. Drain the plantains thoroughly in a colander.
8. Transfer the hot plantains back to the empty pot.
9. Add the cubed butter and warmed whole milk to the pot. Tip: Mash while the plantains are hot for the smoothest consistency.
10. Use a potato masher to mash the mixture until completely smooth and creamy.
11. Spread the mashed plantains evenly into the prepared baking dish, creating a uniform layer.
12. In a large mixing bowl, crack the 8 room-temperature eggs.
13. Whisk the eggs vigorously until fully blended and slightly frothy.
14. Pour the heavy cream into the eggs while whisking continuously.
15. Add the shredded sharp cheddar cheese, chopped scallions, 1/2 teaspoon black pepper, and a pinch of salt to the egg mixture.
16. Whisk everything together until just combined. Tip: Avoid overmixing to keep the custard tender.
17. Carefully pour the egg custard mixture over the mashed plantain layer in the baking dish.
18. Gently tilt the dish to ensure the custard settles evenly.
19. Place the dish in the preheated oven on the center rack.
20. Bake for 50–55 minutes. Tip: The casserole is done when the center is set and the top is a deep, golden brown.
21. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Vibrant and satisfying, this casserole offers a delightful contrast: the dense, sweet creaminess of the plantain base against the fluffy, savory egg custard crowned with a crisp, cheesy top. For a stunning presentation, garnish with fresh cilantro and a drizzle of hot sauce, or slice it into squares and serve alongside a crisp, citrus-dressed salad for a complete brunch experience.
Vegan Mangú with Coconut Milk and Herbs
A reimagined classic, this vegan mangú transforms the traditional Dominican dish into a creamy, aromatic delight by replacing butter with rich coconut milk and adding fresh herbs for brightness. It’s a comforting yet sophisticated side that pairs beautifully with savory accompanies, perfect for holiday gatherings or cozy weeknight dinners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large green plantains, peeled and chopped (look for ones with some black spots for sweetness)
– 1 (13.5 oz) can full-fat coconut milk, shaken well (I prefer Thai Kitchen for its creamy consistency)
– 1/4 cup extra virgin olive oil, plus extra for drizzling
– 1/4 cup finely chopped fresh cilantro
– 2 tbsp finely chopped fresh parsley
– 1 tsp sea salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
– 2 cups water
Instructions
1. Place the chopped plantains in a large pot and add 2 cups of water and 1 tsp sea salt.
2. Bring the water to a boil over high heat, then reduce to medium heat and simmer uncovered for 20 minutes, or until the plantains are fork-tender.
3. Tip: Test doneness by piercing a plantain piece with a fork—it should slide in easily without resistance.
4. Drain the plantains thoroughly in a colander, shaking gently to remove excess water.
5. Transfer the drained plantains to a large mixing bowl and let them cool for 2 minutes to prevent splattering.
6. Add the coconut milk, 1/4 cup olive oil, cilantro, parsley, and black pepper to the bowl with the plantains.
7. Mash the mixture vigorously with a potato masher or fork for 3-4 minutes until smooth and creamy, with no large lumps remaining.
8. Tip: For an extra-smooth texture, use a hand mixer on low speed for 1 minute, but avoid overmixing to keep it fluffy.
9. Taste and adjust seasoning with additional salt if needed, stirring to incorporate.
10. Transfer the mangú to a serving bowl and drizzle lightly with extra olive oil.
11. Tip: Serve immediately while warm, as it thickens upon standing—reheat gently with a splash of water if needed.
12. Garnish with extra chopped herbs if desired.
Rich and velvety, this mangý boasts a subtle coconut undertone that complements the earthy plantains, while the herbs add a fresh, vibrant finish. Its creamy consistency holds well alongside grilled vegetables or vegan protein, making it a versatile centerpiece for any table. For a creative twist, try shaping it into small patties and pan-frying until golden for a crispy exterior.
Mangú Pizza with Tomato Sauce and Mozzarella
Zesty and unexpected, this Mangú Pizza with Tomato Sauce and Mozzarella reimagines a Dominican breakfast staple into a savory, shareable delight. By swapping traditional plantains for a crispy, golden crust, it offers a comforting yet sophisticated twist that’s perfect for gatherings or a cozy night in. With its melty mozzarella and vibrant tomato sauce, each slice delivers a harmonious blend of textures and flavors that feels both familiar and novel.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large green plantains, peeled and chopped (I find green ones yield the best firm texture for the crust)
– 1 cup water, plus extra for boiling
– 1 tsp salt, plus a pinch for seasoning
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 cup tomato sauce, homemade or a high-quality store-bought jar
– 1 tsp dried oregano, for that classic Italian herb aroma
– 8 oz fresh mozzarella cheese, sliced thinly (room temp helps it melt evenly)
– ¼ cup grated Parmesan cheese, for a salty, nutty finish
Instructions
1. Place the chopped plantains in a medium saucepan and cover with water, adding 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes, or until the plantains are fork-tender.
2. Drain the plantains thoroughly, reserving ¼ cup of the cooking water. Mash the plantains in a bowl with the reserved water until smooth and slightly sticky, using a fork or potato masher—this creates the base for the crust.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. Tip: A hot oven ensures a crispy crust without sogginess.
4. Spread the mashed plantain mixture onto the prepared baking sheet, forming a 10-inch round crust about ¼-inch thick. Drizzle with 1 tbsp olive oil and bake for 10 minutes, until the edges start to turn golden brown.
5. In a small bowl, mix the tomato sauce with dried oregano and a pinch of salt. Spread this sauce evenly over the pre-baked crust, leaving a small border around the edges.
6. Arrange the sliced mozzarella on top of the sauce, then sprinkle with grated Parmesan. Drizzle with the remaining 1 tbsp olive oil. Tip: Layering the cheeses this way prevents the mozzarella from drying out.
7. Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is bubbly and lightly browned. Tip: Let it rest for 5 minutes before slicing to set the structure.
8. Transfer the pizza to a cutting board, slice into 8 pieces, and serve warm. The result is a delightfully crisp crust with a creamy interior, balanced by the tangy tomato sauce and gooey, stretchy cheeses. Try garnishing with fresh basil or a drizzle of chili oil for an extra kick, making it a versatile centerpiece that’s as suited to brunch as it is to dinner.
Mangú Fries with Garlic Aioli
Crisp, golden, and utterly irresistible, these Mangú Fries with Garlic Aioli transform the beloved Dominican breakfast staple into a sophisticated, shareable appetizer. Imagine creamy mashed plantains, seasoned with savory notes, then fried to a perfect crunch that gives way to a soft, flavorful interior. Paired with a rich, garlicky aioli, this dish offers a delightful contrast of textures and a modern twist on a classic comfort food.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large green plantains, peeled and cut into fry-shaped wedges (look for firm, unripe ones for the best texture)
– 4 cups water, for boiling
– 1 tablespoon kosher salt, plus more for seasoning (I always use Diamond Crystal for its fine grind)
– 2 tablespoons unsalted butter, at room temperature for easy mixing
– 1/4 cup vegetable oil, for frying (a neutral oil like canola works perfectly here)
– 2 large egg yolks, at room temperature for a smoother emulsion
– 1 cup extra virgin olive oil, my go-to for its fruity depth in aioli
– 4 cloves garlic, minced (fresh is key—I avoid pre-minced for maximum flavor)
– 1 tablespoon fresh lemon juice, squeezed just before use to preserve brightness
– 1/4 teaspoon black pepper, freshly ground for a subtle kick
Instructions
1. Place the plantain wedges in a medium saucepan with 4 cups of water and 1 tablespoon of kosher salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the plantains are fork-tender but not mushy.
3. Drain the plantains thoroughly in a colander, shaking gently to remove excess water, and let them cool for 5 minutes to prevent steaming during mashing.
4. Transfer the cooled plantains to a large bowl and mash with a potato masher or fork until smooth, with a few small lumps for texture.
5. Mix in 2 tablespoons of unsalted butter until fully incorporated, then season with additional kosher salt and 1/4 teaspoon of black pepper to taste.
6. Shape the mashed plantain mixture into fry-like rectangles, about 3 inches long and 1/2 inch thick, and place them on a parchment-lined baking sheet.
7. Chill the shaped fries in the refrigerator for 10 minutes to firm up, which helps them hold their shape during frying.
8. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer, or until a small piece of plantain sizzles immediately when added.
9. Fry the plantain fries in batches for 3-4 minutes per side, turning once, until they are golden brown and crispy on the outside.
10. Remove the fries with a slotted spoon and drain on a paper towel-lined plate, sprinkling lightly with kosher salt while hot.
11. In a medium bowl, whisk together 2 large egg yolks, 4 cloves of minced garlic, and 1 tablespoon of fresh lemon juice until well combined.
12. Slowly drizzle in 1 cup of extra virgin olive oil while whisking continuously, until the aioli thickens to a creamy consistency.
13. Season the aioli with a pinch of kosher salt and black pepper, then transfer to a serving bowl.
14. Arrange the warm Mangú Fries on a platter and serve immediately with the garlic aioli for dipping.
Golden and crisp on the outside with a tender, savory center, these fries offer a satisfying crunch that pairs beautifully with the creamy, garlic-infused aioli. For a creative twist, try serving them alongside a tangy mango salsa or as a base for pulled pork sliders, adding a Caribbean flair to your gathering.
Mangú Shepherd’s Pie with Ground Meat
Elevating the humble shepherd’s pie with a Caribbean twist, this Mangú Shepherd’s Pie with Ground Meat transforms mashed plantains into a velvety topping that cradles a savory, spiced meat filling. Imagine the comfort of a classic cottage pie meeting the tropical creaminess of mangú—a fusion that’s both unexpected and utterly satisfying, perfect for a cozy winter evening or a festive gathering where flavors take center stage.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 2 large green plantains, peeled and chopped (I find green ones hold their structure better for mashing)
- 1 lb ground beef (80/20 blend adds juiciness, but lean turkey works too for a lighter version)
- 1 large yellow onion, finely diced (sweet varieties like Vidalia are my go-to for caramelizing)
- 2 cloves garlic, minced (freshly minced releases the best aroma)
- 1 cup frozen peas and carrots mix (no need to thaw—they cook perfectly in the filling)
- 1 cup beef broth (low-sodium lets you control the salt level)
- 2 tbsp tomato paste (I keep a tube in the fridge for easy measuring)
- 1 tbsp olive oil (extra virgin olive oil is my staple for sautéing)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and black pepper to taste (I start with ½ tsp salt and adjust later)
- ¼ cup milk (whole milk gives the mangú a richer creaminess)
- 2 tbsp unsalted butter (room temperature blends smoothly into the plantains)
Instructions
- Place the chopped plantains in a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes, or until fork-tender. Tip: Test doneness by piercing a piece—it should slide off the fork easily.
- While the plantains cook, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until translucent and lightly golden.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant, being careful not to burn it.
- Increase heat to medium-high and add the ground beef to the skillet. Cook for 6-8 minutes, breaking it up with a spoon, until browned and no pink remains. Tip: Drain excess fat if desired, but leaving a little adds flavor.
- Stir in the tomato paste, dried oregano, and ground cumin, coating the meat evenly, and cook for 2 minutes to deepen the spices.
- Pour in the beef broth and add the frozen peas and carrots. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the liquid reduces slightly. Season with salt and black pepper.
- Preheat your oven to 375°F (190°C). Drain the cooked plantains and return them to the pot. Mash with a potato masher until smooth, then stir in the milk and butter until creamy. Tip: For extra smoothness, mash while the plantains are still hot.
- Transfer the meat mixture to a 9×13-inch baking dish, spreading it evenly. Spoon the mashed plantains over the top, using a spatula to create a sealed layer.
- Bake in the preheated oven for 20 minutes, or until the topping is lightly golden and the edges bubble. Let it rest for 5 minutes before serving.
Unveiling this dish reveals a harmonious blend where the silky, slightly sweet mangú melts into the robust, spiced meat beneath, each bite offering a comforting warmth. Serve it straight from the oven with a crisp green salad to balance the richness, or garnish with fresh cilantro for a bright, herbal note that elevates the tropical undertones.
Mangú Tacos with Pulled Pork and Slaw
Gather around the table for a festive fusion that marries Dominican comfort with taco-night excitement: Mangú Tacos with Pulled Pork and Slaw. This elegant mash-up transforms humble plantains into a creamy, savory base, topped with succulent slow-cooked pork and a bright, crunchy slaw for a textural symphony. It’s a celebratory dish that feels both familiar and thrillingly new, perfect for a holiday gathering or a special weekend feast.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– 2 lbs pork shoulder (I like a well-marbled cut for maximum juiciness)
– 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 tsp kosher salt, plus more for seasoning
– ½ tsp black pepper
– 1 cup chicken broth (homemade or low-sodium store-bought)
– 3 large green plantains (look for firm, unblemished skins)
– 4 tbsp unsalted butter, cold and cubed (this keeps the mangú luxuriously rich)
– ¼ cup reserved pork cooking liquid
– 12 small corn tortillas (warmed until pliable)
– 2 cups shredded green cabbage (for a crisp, refreshing slaw)
– ¼ cup mayonnaise (I prefer full-fat for creaminess)
– 1 tbsp apple cider vinegar (it adds a bright tang)
– 1 tsp sugar (just a pinch to balance the slaw)
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels to ensure a good sear.
3. Rub the pork all over with 1 tsp kosher salt and ½ tsp black pepper.
4. Heat 1 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork on all sides until deeply browned, about 4-5 minutes per side.
6. Pour 1 cup chicken broth around the pork, scraping up any browned bits from the bottom.
7. Cover the Dutch oven and transfer it to the preheated oven.
8. Braise the pork for 4 hours, until it shreds easily with a fork.
9. Remove the pork from the oven and let it rest in the liquid for 20 minutes.
10. Transfer the pork to a bowl, reserving ¼ cup of the cooking liquid.
11. Shred the pork using two forks, discarding any large fat pieces.
12. While the pork rests, peel the green plantains and cut them into 2-inch chunks.
13. Place the plantain chunks in a pot and cover with cold water by 1 inch.
14. Add a generous pinch of salt to the water and bring to a boil over high heat.
15. Reduce the heat to medium and simmer the plantains for 20 minutes, until very tender when pierced with a fork.
16. Drain the plantains thoroughly and return them to the hot pot.
17. Mash the plantains with a potato masher until smooth.
18. Stir in 4 tbsp cold, cubed unsalted butter and the ¼ cup reserved pork liquid until fully incorporated and creamy.
19. Season the mangú with additional salt to taste.
20. In a medium bowl, whisk together ¼ cup mayonnaise, 1 tbsp apple cider vinegar, and 1 tsp sugar until smooth.
21. Add 2 cups shredded green cabbage to the bowl and toss until evenly coated.
22. Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
23. To assemble, spread a generous spoonful of mangú onto each warm tortilla.
24. Top with a portion of shredded pork and a heap of the dressed slaw.
25. Serve immediately while the components are warm and crisp.
An irresistible contrast awaits: the creamy, savory mangú melts into the tender, juicy pork, while the slaw provides a vital crunch and tangy lift. For a creative twist, set out extra toppings like pickled red onions or a drizzle of hot sauce, letting guests customize each bite to their liking. This dish truly shines when shared, its layers of flavor and texture making every taco a miniature celebration.
Mangú Dumplings in Broth
Revered in Dominican kitchens yet ripe for reinterpretation, Mangú dumplings in broth transforms humble plantains into delicate, cloud-like parcels that float in a deeply savory, aromatic liquid. This comforting dish bridges tradition and innovation, offering a soulful bowl that feels both familiar and excitingly new.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 2 large green plantains, peeled and chopped (they should feel firm and starchy)
– 1/4 cup all-purpose flour, plus extra for dusting (I keep mine in the freezer for a fluffier texture)
– 1 teaspoon kosher salt, divided
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (I press mine for a more even distribution)
– 6 cups low-sodium chicken broth, preferably homemade or a high-quality store brand
– 1 bay leaf
– 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
1. Place the chopped plantains in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the plantains are fork-tender.
2. Drain the plantains thoroughly and transfer them to a large mixing bowl. Mash them with a potato masher or fork until mostly smooth, with only a few small lumps remaining.
3. Add 1/4 cup flour, 1/2 teaspoon salt, and black pepper to the mashed plantains. Mix with a wooden spoon or your hands until a soft, slightly sticky dough forms. Tip: If the dough feels too wet, add an extra tablespoon of flour, one at a time, until it holds together.
4. Lightly dust a clean work surface with flour. Divide the dough into 16 equal portions and roll each into a smooth ball about 1 inch in diameter. Set aside on a floured plate.
5. In a large pot or Dutch oven, heat the olive oil over medium heat for 1 minute until shimmering. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant but not browned.
7. Pour in the chicken broth and add the bay leaf and remaining 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.
8. Carefully drop the plantain dumplings into the simmering broth one by one. Tip: Do not stir immediately to prevent them from breaking; let them set for 2 minutes first.
9. Cover the pot and simmer gently for 20 minutes, until the dumplings are cooked through and float to the surface. Tip: To test, remove one dumpling and cut it in half; it should be uniformly cooked with no raw dough in the center.
10. Remove the pot from the heat and discard the bay leaf. Ladle the broth and dumplings into shallow bowls.
11. Garnish each serving with a sprinkle of fresh cilantro.
Fragrant and comforting, these dumplings boast a tender, pillowy texture that contrasts beautifully with the rich, clear broth. Serve them as a light lunch with a crisp green salad, or elevate them for dinner by adding a poached egg or a few slices of avocado for extra creaminess.
Mangú Waffles with Berry Compote
Combining the comforting tradition of Dominican mangú with the crisp elegance of waffles creates a breakfast revelation that feels both nostalgic and innovative. This dish transforms humble plantains into golden, crispy-edged waffles, crowned with a vibrant berry compote that bursts with seasonal sweetness—a perfect centerpiece for a leisurely weekend brunch or a festive holiday morning.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large green plantains, peeled and chopped (look for firm ones without black spots)
– 1 cup all-purpose flour
– 2 large eggs, at room temperature for better incorporation
– 1/4 cup whole milk
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon, my secret for warmth
– 1 cup mixed fresh berries (like strawberries and blueberries)
– 1/4 cup granulated sugar
– 1 tablespoon fresh lemon juice
– Cooking spray or extra butter for the waffle iron
Instructions
1. Place the chopped plantains in a medium saucepan, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 10 minutes, or until the plantains are fork-tender.
3. Drain the plantains thoroughly and transfer them to a large mixing bowl.
4. Mash the plantains with a fork or potato masher until smooth, with just a few small lumps for texture.
5. Add the flour, eggs, milk, melted butter, baking powder, salt, and cinnamon to the bowl with the mashed plantains.
6. Whisk the mixture vigorously for about 2 minutes until fully combined and slightly aerated; a few small lumps are fine.
7. Preheat your waffle iron to 375°F, lightly greasing it with cooking spray or butter to prevent sticking.
8. Pour about 1/2 cup of batter onto the center of the preheated waffle iron, spreading it slightly with a spatula if needed.
9. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and crisp on the edges.
10. While the waffles cook, combine the mixed berries, sugar, and lemon juice in a small saucepan over medium heat.
11. Stir the berry mixture frequently, cooking for 5-7 minutes until the berries break down and the compote thickens slightly.
12. Remove the compote from heat and let it cool for a minute; it will continue to thicken as it sits.
13. Transfer the cooked waffles to a wire rack to keep them crisp, repeating with the remaining batter.
14. Serve the waffles warm, topped generously with the berry compote.
Light and airy with a subtle sweetness from the plantains, these waffles offer a delightful contrast to the tart, jammy compote. For an extra touch, drizzle with maple syrup or add a dollop of whipped cream, making each bite a celebration of texture and flavor that’s sure to impress at any gathering.
Mangú Bread Pudding with Vanilla Sauce
Delightfully bridging the gap between nostalgic comfort and sophisticated dessert, this Mangú Bread Pudding transforms humble plantains and day-old bread into a creamy, caramel-kissed masterpiece. The addition of a silky vanilla sauce elevates each spoonful, creating a dessert that feels both familiar and exquisitely special.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 3 large, ripe plantains (the blacker the skin, the sweeter they’ll be)
– 6 cups of day-old challah or brioche bread, torn into 1-inch pieces (stale bread soaks up the custard beautifully)
– 4 large eggs, preferably at room temperature for smoother blending
– 2 cups whole milk
– 1 cup heavy cream
– ¾ cup granulated sugar
– 1 tsp pure vanilla extract
– ½ tsp ground cinnamon
– ¼ tsp fine sea salt
– 4 tbsp unsalted butter, melted and slightly cooled
– For the Vanilla Sauce: 1 cup heavy cream, ½ cup granulated sugar, 1 vanilla bean (split and seeds scraped, or 2 tsp pure vanilla extract), and a pinch of salt.
Instructions
1. Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.
2. Peel the plantains and slice them into ½-inch rounds.
3. In a large skillet over medium heat, melt 2 tablespoons of the butter and cook the plantain slices for 5-7 minutes until they are golden and slightly caramelized, turning once; this deepens their flavor.
4. Arrange the torn bread pieces and caramelized plantains evenly in the prepared baking dish.
5. In a large mixing bowl, whisk together the eggs, whole milk, 1 cup of heavy cream, ¾ cup sugar, vanilla extract, cinnamon, and sea salt until completely smooth and homogenous.
6. Slowly pour the custard mixture over the bread and plantains, pressing down gently with a spatula to ensure all pieces are submerged; let it sit for 10 minutes to allow the bread to fully absorb the liquid.
7. Drizzle the remaining 2 tablespoons of melted butter evenly over the top.
8. Bake on the middle rack for 45-50 minutes, or until the pudding is set, the top is golden brown, and a knife inserted near the center comes out clean.
9. While the pudding bakes, prepare the vanilla sauce: in a small saucepan over medium-low heat, combine 1 cup heavy cream, ½ cup sugar, the scraped vanilla bean seeds (or extract), and a pinch of salt.
10. Whisk constantly for 5-7 minutes until the sugar dissolves and the sauce thickens slightly; it should coat the back of a spoon—avoid boiling to prevent curdling.
11. Remove the sauce from heat and let it cool slightly; it will continue to thicken as it rests.
12. Allow the baked pudding to cool for at least 15 minutes before serving to let the custard set fully.
13. Slice the pudding into squares and serve warm, drizzled generously with the warm vanilla sauce.
Fragrant with caramelized plantains and rich vanilla, each bite offers a luscious contrast between the creamy interior and the slightly crisp, golden top. For an elegant presentation, garnish with a sprinkle of flaky sea salt or a few fresh mint leaves, making it perfect for holiday gatherings or a comforting weekend treat.
Summary
Here’s a fantastic collection of mangú recipes to bring authentic Dominican flavor to your table, from breakfast to dinner. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration.
