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.
- 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.
- 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.
- 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.
- Transfer mangu to platter and top with onions.
My husband gives it four out of five stars and he is a picky eater.
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
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!!!