Mangú
Cook Time:
20 minutes
Total Time:
35 minutes
Total Time:
measuring spoon
measuring cup
knife
cutting board
medium saucepan
bowl
fork
skillet
wooden spoon
Ingredients
Mangú
2 plaintains, green and unripe
1-1/2 tsp. salt
4 tsp. salted butter or olive oil
1 c. water, room temperature
Onion Garnish
2 tbsp. olive oil
2 red onions, large
1 tbsp. fruit vinegar
Salt
Directions
Peel the plantains and cut lengthwise. Cut each length in half. You can remove the center of the plaintain with the seeds if you prefer.
In a saucepan, boil the plaintains. Make sure there is enough water to cover the plaintains and have an inch of water on above them. Boil until the plaintains are very tender.
Remove from the water and mash with a fork immediately until they are very smooth with no lumps. Mix in the butter and slowly add water, continuing to mix and mash until you have a smooth puree.
In a skillet, heat 1 tbsp. olive oil over low heat. Add onions and cook until they are translucent. Add vinegar and season with salt, to taste.
Serve mangú on a plate, topped with onion sauce. Usually served at breakfast.