Total Time
Prep 10 mins
Cook 20 mins

This is a simple dish popular in the Dominican Republic. In other countries a similar dish is made called mofongo and can be served with meat or seafood. Serve this with eggs for breakfast.

Ingredients Nutrition


  1. To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
  2. Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
  3. In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
  4. Transfer mangu to platter and top with onions.


Most Helpful

My husband gives it four out of five stars and he is a picky eater.

Like the muppet chef April 11, 2014

I had this wonderful dish for lunch today with scrambled eggs. It was excellent, I enjoyed it very much. Quick and easy to make, very flavorful...great comfort dish. I will definitely make this again and again. Thanks for sharing this very special treat. Made for Fall/Pac/09

Baby Kato September 29, 2009

Great recipe! Simple, yet delicious! I love mangu and this recipe is as authentic as I can tell. I love to add a bit of garlic to the onions and oil and fru them together. When served, I like to top it off with an egg, sunny-side-up (optional) Yummy!!!! Mangu will definitely fill you up!!!

Doydy April 09, 2009

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