1/5 Photos of Dominican Mangu
Michelle (Chef #632056)'s Note:
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.
My Private Note
Units: US | Metric
- 1To 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.
- 2Boil 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.
- 3In 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.
- 4Transfer mangu to platter and top with onions.
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Nutritional Facts for Dominican Mangu
Serving Size: 1 (603 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 493.7
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 10.7 g
- Cholesterol 46.0 mg
- Sodium 2759.4 mg
- Total Carbohydrate 61.4 g
- Dietary Fiber 4.6 g
- Sugars 28.5 g
- Protein 8.0 g
The following items or measurements are not included: