Mangu

Mangu is an iconic Dominican Republic dish, a soft and creamy puree made from green plantains. It's typically served at breakfast alongside fried cheese, eggs, and a refreshing pickled red onion salad.

Ingredients

• 6 large green plantains, peeled and cut into chunks
• 4 cups chicken broth or water
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons butter
• ½ cup warm whole milk
• 3 medium red onions, sliced thin
• ¼ cup white vinegar
• 1 teaspoon additional salt for the onions

Preparation

1. Place the green plantain chunks in a large pot and cover with chicken broth or water. Add ½ teaspoon salt and bring to a boil.
2. Reduce heat to medium and cook for 15-20 minutes until the plantains are completely soft and crumble easily with a fork.
3. Drain the plantains, reserving approximately 1 cup of cooking broth. Return the plantains to the pot.
4. Add the butter, warm milk, 1 teaspoon salt, and black pepper. Mix vigorously with a potato masher or fork until creamy consistency, adding more broth if needed.
5. Meanwhile, mix the red onion slices with white vinegar and 1 teaspoon salt. Let sit for 10 minutes. Serve mangu hot on a plate, top with pickled onion salad, and accompany with fried cheese and eggs.