Best Mangú Recipes

MANGU

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

MASHED PLANTAINS WITH FRIED EGGS (MANGú DE PLáTANOS)

Steps:

• Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
• Meanwhile, place the red onion in a small bowl and cover with the vinegar.
• Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
• In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
• In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
• To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

DOMINICAN MANGU

Steps:

• 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.

MANGú CON LOS TRES GOLPES RECIPE BY TASTY

Steps:

• Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour.
• Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch (2 cm). Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes.
• Meanwhile, in a medium skillet, heat the canola oil to 350°F (180°C) over high heat.
• Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups (420 ML) canola oil and fry until both sides are golden brown, about 3 minutes. Remove from skillet and transfer to a paper towel-lined plate.
• Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove from the skillet, transfer to a paper towel-lined plate.
• Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté until the onions are soft and bright pink, about 10 minutes.
• Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.
• Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as needed.
• Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.
• Enjoy!

MANGú

Steps:

• In small bowl, mix onion and vinegar. Cover; refrigerate until ready to serve.
• Cut plantains into 8 pieces. Place plantains in 2-quart saucepan; cover with water. Heat to boiling; reduce heat to medium. Cook 20 to 25 minutes or until plantains are tender.
• Using slotted spoon, remove plantain pieces from water. Place in medium bowl with butter; mash plantains, adding water from cooking liquid, until mixture is mashed.
• For each serving, top about 1 cup mashed plantains with sliced onion; serve with fried egg.

MANGU

Steps:

• Peel the plantains and cut into 8 pieces.
• Boil plantains addint to tablespoons of salt to water. When they are tender, turn off the heat.
• While the plantains are boiling, heat the oil in a shallow pan.
• Saute the onions, while adding the salt and vinegar. Reserve.
• Take the plantains out of the water and mash.
• Add the butter and cold water until it is smooth.
• Garnish with onions and serve with boiled eggs and fried cheese.

DOMINICAN PLANTAIN MANGú

Steps:

• Peel the plantains using a knife. Cut off the ends and then slice from top to tail just through the skin and peel in segments. Cut up each peeled plantain into inch long segments.
• Bring a medium sized pan of salted water to the boil and add all the plantain pieces. Cover and leave to boil for 20 minutes or until the pieces have softened.
• Whilst the plantain is cooking, dice the onion into medium pieces and fry in a pan. After a minute or so pour the white wine vinegar on top of the frying onion. Be careful as the oil might spit a little. Keep stirring the onion until it is cooked but not crunchy or brown.
• Check that the plantain is cooked through with a knife as you would with a potato. Drain the plantain and add to a container to mash with the milk and butter, add a small pinch of salt.
• Serve the plantain (now mangu!) onto a plate and then spoon the fried onion with the vinegar on top. Fry an egg or two for each person and put on top of the mangu. Pan fry turkey steak, chicken or pork with Caribbean seasoning and serve alongside.

MANGú DE YUCA CON SALAMI SALTEADO RECIPE

Steps:

• 1. Ponga a hervir agua y sal en una olla profunda, grande y añada la yuca cuando el agua hierva. Hierva la yuca por aproximadamente 20 minutos o hasta que se cocine. Después de cocida, escurra el agua, separando ½ taza, para después usarla en el mangú. 2. Para hacer el mangú, maje la yuca y mézclela con el Adobo, el Ajo, el Aceite de Oliva Extra Virgen y la ½ taza de agua que separo al escurrir la yuca. 3. Para hacer la salsa caliente el aceite en una sartén pequeño, añada las cebollas hasta que estén translucientes, añada el Ajo y el Sazón, y cocínelos alrededor de 15 segundos para que el ajo no se queme. 4. Corte el Salami en 24 rebanadas y cocínelos por ambos lados en el aceite caliente. Escurra el exceso de grasa colocando el salami sobre un plato cubierto con papel toalla. 5. Para servirlo, ponga el mangú en un plato, vierta un poco de salsa sobre el mangú y coloque 4 trozos del salami cocidos al otro lado del plato. Para completar la presentación del plato, adorne colocando un poco de perejil seco sobre la comida.