Mangú (Dominican Mashed Plantains)
Give your breakfast a savory, tropical spin with this mangú recipe! Plantains are cooked until they’re tender, then mashed and topped with pickled red onions.
One of my favourite things about cooking is the opportunity it gives me to try dishes from around the world. From congri to tahô and katsu curry, it’s fun to cook different cuisines—and to find ways to make those traditional dishes vegan. Like this vegan mangú!
What Is Mangú?
Mangú is a traditional Dominican dish made with mashed green plantains that are topped with pickled red onions. It’s one of the most popular dishes in the Dominican Republic, and it’s a breakfast staple there—although you can definitely eat mangú any time of day!
Like tostones, mangú is made with unripe green plantains; unlike tostones, the plantains are mashed into a smooth, creamy texture, a little bit like mashed potatoes. Traditionally, mangú contains butter, but we can make a simple swap and use plant-based butter instead to make vegan mangú that’s every bit as delicious as the original recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Green plantains – Cut off the ends and remove the peel.
- Vegan butter – Store-bought or homemade vegan butter both work.
- Pickled red onion – This is the traditional topping for mangú. It’s optional, but I highly recommend it!
- Fresh cilantro – Another optional topping.
- Olive oil – You can add a drizzle of extra-virgin olive oil on top if you’d like.
How Do You Pick Good Plantains?
When you’re making mangú, you need to start with green plantains, not ripe yellow plantains or brown. Look for plantains that are entirely green on the outside, without any black spots, and that feel firm when you give them a gentle squeeze.
How to Make Mangú
Making mangú is easy—in fact, the method is just like making mashed potatoes!
Prepare. Slice the plantains in half lengthwise, then cut each half into 3-inch pieces.
Cook the plantains. Place the plantains in a large pot and cover them with water. Add the salt, then bring them to a boil over high heat. Reduce the heat to a simmer and cook for 20 minutes, or until you can easily pierce the plantains with a fork.
Drain. Reserve 1 1/4 cup of water from the pot, then drain the plantains and return them to the pot.
Mash. Use a potato masher or fork to mash the plantains. Add the butter and continue mashing until the plantains are mostly broken down, adding the reserved water a little at a time until the plantains are smooth and creamy.
Finish. Season to taste and serve with pickled red onion, cilantro, and/or a drizzle of olive oil.
Tips for Success
Here are some simple tips for making perfect vegan mangú!
- Use green plantains. This is a savory dish, and using yellow plantains will make it sweet.
- Don’t be afraid to add a little extra liquid. Plantains are very starchy, so they’ll soak up the liquid and thicken as they cool.
- Mash it well. Mangú is meant to be smooth and creamy, not lumpy! Although it doesn’t have to be perfectly smooth, you do want to make sure that all of the bigger pieces of plantain are mashed.
Mangú is often served alongside what’s known in the Dominican Republic as los tres golpes, or the three hits—salami, fried eggs, and fried cheese. You can make a vegan version of this with tofu scramble in place of the eggs, your favourite vegan sausage, and plant-based cheese.
Other serving options include rice and beans, sliced avocado, or marinated tofu.
How to Store
Mangú can be refrigerated in an airtight container for up to 3 days. Reheat it on the stovetop or in the microwave; you’ll need to add some water to thin it out and keep it from being dry.
Can This Recipe Be Frozen?
This vegan mangú can be frozen for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating according to the instructions above.
More Savory Breakfast Recipes
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
- Protein Breakfast Bowl: Roasted Sweet Potatoes, Black Beans, Avocado and Sautéed Spinach Run Down
- Mexican Breakfast Burritos
- Breakfast Tacos with Avocado Pico De Gallo Salsa
Enjoy friends! If you make this vegan mangú, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mangú (Dominican Mashed Plantains)
- 4 Green Plantains, ends cut off and peels removed (900 grams)
- 1 ½ Teaspoon Salt, 12 grams
- 4 Tablespoons Vegan Butter, ¼ cup or 56 grams
- 1 ¼ Cup Reserved Water, 282 grams/milliliters
- Pickled Red Onion, optional for topping
- Fresh Cilantro, optional for topping
- Olive Oil, optional for topping
- Cut each plantain in half lengthwise then cut each half into 3 inch pieces.
- Add the plantain chunks to a large pot or saucepan and cover with water.
- Add the salt and bring the water to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 20 minutes or until fork tender. When the plantains are finished, reserve 1 1⁄4 cup (283 grams/milliliters) of water from the pot and set aside.
- Using a strainer, drain the water and put the plantains back in the pot.
- Use a potato masher or fork to mash the plantains.
- Add the butter and continue mashing until the plantains are mostly broken down.
- Add the reserved water a little at a time while mashing until the plantains are semi-smooth like mashed potatoes.
- Taste and season with any additional salt or add black pepper if preferred. serve as desired or top with pickled red onion, cilantro, or a drizzle of olive oil.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.