Basic Mangu Recipe

The mangu recipe has all the steps needed to prepare one of the most popular foods in the Dominican Republic. The term mangu refers to a dish with green plantains as the main ingredient. Whenever you visit the Dominican Republic you will notice that the mangu is almost everywhere, particularly in the mornings. 

The recipe is frequently cooked in nearly all Dominican homes. It can be used to prepare breakfast, lunch and dinner in different ways. There is no need to worry; making mangu is not that complicated. You could see it as a simple process of mashing plantains to produce a tasty and succulent meal, that can be prepared in a short amount of time.

 Dominican mangu

Cooking Time:
25 minutes

Servings: 4


4 green plantains

4 tbsp of extra virgin olive oil (or canola oil)

1/2 cup of water

salt and pepper

2 small onions

apple cider vinegar (optional)

white frying cheese (optional)



  1. You start by peeling off the plantains with a knife; then slice them into pieces of about 9 cm long. 

  2. Proceed to eliminate the central part where the seeds are stored. (This step is not required but you can do it to enhance the texture of the mangu).

  3. Next, in this mangu recipe put the plantain slices into a big pan and fill it with enough water to cover them completely. Since the plantains are going to be boiled do not fill the pan with too much water to prevent overflowing. At this point you can add salt to the plantains. The amount may vary according to your taste but a pinch for each plantain should work well.

  4. This step requires boiling the plantains for about 25 minutes or until they are tender enough. You can use a fork to be on the safe side; if they get pierced easily in several areas it means that they are ready. Check all the slices to be sure they have all been cooked properly. 

  5. As soon as the plantains are ready is time to take them out of the water and put them in another bowl where they are going to be mashed. You can use a fork or a potato masher if you prefer; to give them the right consistency. Try to mash them as much as you can while they are hot, otherwise the mashing process can be harder.

  6. Add 2 tablespoons of olive oil to the mashed plantains. Add some salt to taste.

  7. Finally mix the ½ cup of water with the plantains and mash them again for a smoother texture. The addition of black pepper is optional but if you are willing to try; go for it. 

  8. You can give an extra boost to the mangu recipe by adding an unique onion touch. This is easily done by heating 2 tablespoons of olive oil in a pan. Then put 2 small onions (sliced) in the oil and sauté them. As the onions turn clear you could optionally add 1 tsp of apple cider vinegar plus some salt to your liking. Take the onions and put them over the mangu to have a fine tasting meal.

Some people tend to add white frying cheese on top. Another option for the mangu dish is to omit the oil and the water; instead use 1/2 cup of milk and 1 tbsp of butter for preparing it.

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