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.

Overhead view of platter of vegan mangú 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.

Overhead view of vegan mangú ingredients with labels

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.
  • Salt 
  • Vegan butter – Store-bought or homemade vegan butter both work.
  • Water
  • 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!

Overhead view of cut plantains
Overhead view of raw plantains in pot
Plantains and water in pot

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.

Overhead view of drained plantains in sieve
Potato masher mashing plantains in pot
Overhead view of mashed plantain in pot with potato masher and butter

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.

Vegan mangú in pot with spoon
Overhead view of vegan mangú on platter with two serving spoons

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.
Overhead view of mangú on platter topped with pickled red onions

Serving Suggestions

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.

Closeup of vegan mangú on platter with cilantro and red pickled onions

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

Overhead view of mangú on platter, surrounded by plates of pickled red onions, sliced avocado, and bunch of cilantro

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!

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Overhead view of vegan mangú on platter with two serving spoons

Mangú (Dominican Mashed Plantains)

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Give your breakfast a tropical spin with this vegan mangú recipe! Plantains are cooked until tender, mashed, and topped with pickled onions.
5 (from 2 ratings)
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Ingredients

  • 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

Instructions 

  • 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.

Notes

This recipe pairs perfectly with a side of rice and beans, sliced avocado, pan-fried vegan scrambled eggs or a vegan omelet, vegan breakfast sausage, or seared tofu.
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.
To freeze: 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.
Calories: 354kcal, Carbohydrates: 66g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 966mg, Potassium: 776mg, Fiber: 4g, Sugar: 4g, Vitamin A: 535IU, Vitamin C: 36mg, Calcium: 4mg, Iron: 1mg

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.

Cuisine: Dominican
Course: Breakfast, Side Dish
Author: Jessica Hylton