Mangú is a Dominican dish consisting of mashed green plantains. The green plantains are boiled until soft, then mashed. Water and oil are added to help with the mashing process and to smooth out the plantains. Mangú is not as fine as mashed potatoes. Instead, small chunks are left behind. The plantains are seasoned only with salt.
There is a variation of Mangú that makes the dish even richer. Milk is added instead of water and butter is used in place of the oil. This version of Mangu is lighter in color and has a fluffy texture. Mangu is usually served with sauteed red onions. A small quantity of vinegar is added to the onions to give them a slight pickled flavor.
Mangú is eaten at any time of the day, but it is most popular as a breakfast dish. Los Tres Golpes or the three hits, is a Dominican traditional breakfast. Wehn eaten this way, the Mangú is accompanied by three other components, fried cheese, fried eggs and fried Dominican Salami.
Mangú is sometimes mistaken for a dish called Mofongo. Though they come from the same region and begin with the same ingredient, green plantains, they are not the same thing. Mofongo is made from fried green plantains and originates from Puerto Rico.
Origins and Significance
Dominican cuisine is a fusion of many regions; however, the biggest influences came from the Spaniards, African and Indigenous Taino. The word Mangu comes from the African Congolese term Mangusi which describes any mashed root or starchy vegetable.
Mangu has been associated with the Dominican Republic for at least the past 100 years. The local folklore is that the name Mangu dates back to early 1900’s during the United States occupation of the Dominican Republic. The locals served the dish of mashed green plantains to an American soldier who exclaimed “Man that’s good!” which eventually evolved to the word Mangu.
Dominican Mangú Recipe
- Green, Unripe plantains - 3
- Salt - 2 tsp
- Olive oil - 5 tbsp
- Olive oil - 3 tbsp
- Red onion, sliced - 2
- White Vinegar - 1 tbsp
- Salt – one pinch
- Peel the plantains, cut in half then slice lengthwise.
Plantains can also be boiled with the peels on which makes them easier to peel.
- Place the plantains in enough salted water to cover them plus an inch to account for water loss during the boil.
- Boil until they are very tender or when a fork goes easily through.
- Remove the plantains from the water and mash them right away until they are smooth and there are few lumps. Remove skins before mashing if the plantains were boiled with the skins on.
- Mix in the olive oil and slowly add a cup of water at room temperature. All the water may not be needed.
- Keep mashing and mixing to the desired texture. This may be lumpy or completely fine and smooth.
- Heat a tablespoon of olive oil in a skillet over low heat. Add the sliced onions. Cook until they become pale.
- Pour in vinegar and season with salt to taste.
Amount Per Serving: Calories: 625Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 1609mgCarbohydrates: 81gFiber: 6gSugar: 37gProtein: 3g