“This is a simple dish popular in the Dominican Republic. In other countries a similar dish is made called mofongo and can be served with meat or seafood. Serve this with eggs for breakfast.”
READY IN:
30mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer mangu to platter and top with onions.

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