Mangu is a foundational Dominican staple made by boiling and then mashing green plantains. This dish is savory and firm, distinctly different from sweeter preparations made with ripe plantains. It is often served as a hearty breakfast, though it is also enjoyed for dinner across the Dominican Republic. The simple preparation results in a satisfying mash that serves as the base for a traditional Dominican meal.
Essential Ingredients
Creating the authentic texture of this mashed plantain dish relies on using very green, unripe plantains. These must be firm to the touch and show no signs of yellowing, which indicates the starch is converting to sugar. For a standard recipe, four large green plantains are typically used.
The other necessary components are salt for seasoning the boiling water, and a combination of fat and liquid to achieve the final consistency. About two to four tablespoons of unsalted or salted butter, or a neutral vegetable oil, will be incorporated into the hot mash. A portion of the salted water used to boil the plantains must be reserved before draining.
Step-by-Step Preparation
The process begins by preparing the plantains, which involves carefully removing the thick, tough skin from the unripe fruit. Since the peel of a green plantain is sticky and resists peeling, rub a little oil on your hands or the knife blade to prevent the plantain’s sticky sap from adhering. After peeling, the plantains should be cut into two or three large pieces to ensure they cook evenly.
Place the cut plantain pieces into a pot and cover them completely with cold water, adding a generous amount of salt to season the starch. Bring the water to a boil over medium-high heat and continue to cook the plantains until they are fork-tender, which usually takes about 20 to 30 minutes. The high starch content requires this extended cooking time to soften the structure.
Once the plantains are fully cooked, immediately drain them, but be sure to reserve at least one cup of the hot cooking water. The success of the final texture depends on mashing the plantains while they are still steaming hot, which prevents the starches from hardening as they cool. Transfer the hot plantains to a large bowl and add the butter or oil right away.
Begin mashing with a sturdy tool, like a potato masher, until the mixture starts to break down. The key technique involves slowly adding the reserved hot water, a few tablespoons at a time, while continuing to mash and beat the mixture. This gradual addition of liquid allows the starches to swell and creates a smooth, creamy emulsion. If the mash appears too dry or stiff, continue adding more of the hot cooking water until the desired smooth consistency is achieved.
Traditional Accompaniments
The mashed plantain base is traditionally served with a trio of side dishes known collectively as Los Tres Golpes, or “The Three Hits.” This hearty combination includes slices of fried Dominican salami, squares of fried white cheese, and one or two fried eggs. The white cheese, often called queso de freir, is a semi-firm variety that maintains its shape and does not melt when exposed to high heat, allowing it to develop a crisp exterior when pan-fried.
The final element is cebolla encurtida, or quick-pickled red onions, which are poured directly over the finished mash. The resulting onions and their flavorful oil-vinegar sauce provide an acidic balance to the rich, starchy plantain mash and the salty, fried accompaniments.
Preparing Cebolla Encurtida
To prepare these, thinly slice a red onion and combine the rings with white vinegar and a pinch of salt. This brief pickling process mellows the onion’s sharp bite. The onions are then often quickly sautéed in a small amount of oil until they soften and turn a delicate pink color.