Mangú, a traditional Dominican dish made from mashed green plantains, is a staple in many Latin American households. Whether you’re looking for a hearty breakfast option or a flavorful side dish to accompany your favorite proteins, Mangú has got you covered. In this article, we’ll explore 20 delicious Mangú recipes that are sure to please even the pickiest of eaters.
From classic combinations like salami and eggs to innovative twists featuring shrimp, bacon, and grilled steak, these recipes showcase the versatility and richness of Mangú. Whether you’re a seasoned cook or just starting to experiment with new flavors, you’ll find inspiration in this collection of mouthwatering dishes. So go ahead, get creative, and let the Mangú magic begin!
Classic Dominican Mangú with Salami and Eggs
Mangú, a staple breakfast dish from the Dominican Republic, gets a delicious twist with the addition of salami and eggs.
Ingredients:
– 1 cup cooked yellow plantains (mashed)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 cups mixed greens (including cilantro, parsley, and scallions)
– 4 slices salami
– 2 large eggs
– Salt to taste
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1 minute.
3. Pour in the mashed plantains and stir well.
4. Add the mixed greens, salami, and salt. Stir until combined.
5. Make 2 wells in the mixture and crack an egg into each well.
6. Cook for 3-4 minutes or until the whites are set and the yolks are cooked to desired doneness.
7. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 10-12 minutes
Creamy Mangú with Fried Cheese and Avocado
This traditional Dominican dish combines sweet plantains, creamy cheese, and fresh avocado for a delicious breakfast or brunch. Our recipe adds a crispy fried twist to elevate this classic to new heights.
Ingredients:
– 2 ripe plantains
– 1 cup queso fresco or other crumbly cheese
– 1 ripe avocado, diced
– 1/4 cup vegetable oil
– Salt and pepper, to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the plantain slices until they’re golden brown and caramelized, flipping halfway through (about 5-7 minutes per side).
3. Meanwhile, crumble the cheese and set aside.
4. Once the plantains are cooked, place them on a plate with the crumbled cheese.
5. Drizzle the remaining oil from the skillet over the dish and top with diced avocado.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Spicy Mangú with Chorizo and Onions
Spicy Mangú with Chorizo and Onions Recipe
This Spicy Mangú recipe is a twist on the traditional Dominican dish, adding spicy chorizo and caramelized onions for added depth of flavor. Perfect as a breakfast or brunch option.
Ingredients:
– 1 ripe plantain, peeled and chopped into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 1/4 cup chorizo, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until caramelized, stirring occasionally.
2. Add chorizo to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Add plantains, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Add garlic to the skillet and cook for an additional minute.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Garlic Butter Mangú with Shrimp
A rich and flavorful Caribbean-inspired dish that combines sautéed shrimp with a savory mangú (mashed plantain) base, infused with garlic butter and a hint of spice.
Ingredients:
– 4 ripe plantains
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– Fresh parsley or cilantro for garnish (optional)
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel plantains and slice into 1-inch rounds.
3. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (30 seconds). Add heavy cream, salt, and pepper; stir to combine.
4. Arrange plantain slices on a baking sheet lined with parchment paper. Brush the garlic butter mixture evenly over both sides of the plantains.
5. Bake for 15-20 minutes or until plantains are tender and lightly caramelized.
6. Meanwhile, sauté shrimp in a separate skillet with a pinch of salt and pepper until pink and cooked through (2-3 minutes per side).
7. Serve mangú topped with shrimp, garnished with parsley or cilantro and a squeeze of lemon juice if desired.
Cooking Time: 20-25 minutes
Mangú with Stewed Chicken and Vegetables
Mangú, a traditional Dominican dish, typically consists of mashed green plantains served with garlic, onions, and cheese. Here’s a twist on the classic recipe, combining it with stewed chicken and vegetables for added flavor and nutrition.
Ingredients:
– 4 large green plantains
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 onion, chopped
– 3 cloves of garlic, minced
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the plantains for 10-12 minutes or until they’re soft when pierced with a fork.
3. Melt butter in a pan over medium heat; sauté onions, garlic, and chicken until cooked through.
4. Add potatoes and carrots to the pan; stir occasionally until tender.
5. Peel the cooked plantains and mash them in a bowl.
6. Combine the mashed plantains with the stewed chicken and vegetables; season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Sweet Plantain Mangú with Cinnamon
A classic Dominican breakfast dish, Sweet Plantain Mangú with Cinnamon is a delicious and comforting start to the day. This recipe combines ripe plantains with sweet onions, garlic, and a hint of cinnamon for a truly unique flavor experience.
Ingredients:
– 3-4 ripe plantains
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1/2 teaspoon ground cinnamon
– Salt to taste
– Vegetable oil or butter for frying
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat a non-stick skillet with a tablespoon of vegetable oil over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced plantains to the skillet and cook for 10-12 minutes, or until they’re caramelized and tender.
6. Sprinkle with cinnamon and salt to taste.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Mangú with Crispy Pork Rinds and Pickled Red Onions
Experience the flavors of the Dominican Republic with this vibrant breakfast dish, combining sweet plantains, crispy pork rinds, and tangy pickled red onions.
Ingredients:
– 2 ripe plantains
– 1/4 cup vegetable oil
– 1/2 cup pork rind crumbs (pork cracklings)
– 1/4 cup lard or vegetable shortening
– Salt, to taste
– 1/2 cup white vinegar
– 1/4 cup sugar
– 2 red onions, thinly sliced
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the oil in a large skillet over medium heat. Fry the plantain slices until golden, about 3-4 minutes per side. Drain on paper towels.
3. In a separate pan, heat the lard or shortening over medium-high heat. Add the pork rind crumbs and cook until crispy, stirring frequently, about 5 minutes. Season with salt to taste.
4. In a small bowl, combine vinegar, sugar, and sliced onions. Let it sit for at least 30 minutes to allow the flavors to meld.
5. Serve the fried plantains with crispy pork rinds and pickled red onions. Enjoy!
Cooking Time: About 20-25 minutes
Cheesy Mangú with Bacon and Scallions
A twist on the classic Dominican dish, this recipe adds crispy bacon and a punch of flavor from scallions to take mangú to the next level.
Ingredients:
– 1 cup cooked rice (preferably leftover)
– 1/2 cup grated cheddar cheese
– 4 slices of thick-cut bacon, diced
– 1/4 cup chopped scallions
– Salt and pepper, to taste
Instructions:
1. In a medium skillet, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the skillet with a slotted spoon and set aside on paper towels.
3. Add the cooked rice to the same skillet and stir to combine with any remaining bacon fat.
4. Stir in the grated cheddar cheese until well combined.
5. Fold in the chopped scallions and season with salt and pepper to taste.
6. Serve hot, topped with the crispy bacon.
Cooking Time: 15-20 minutes
Mangú with Grilled Steak and Chimichurri
In this recipe, we combine the traditional Dominican dish Mangú (mashed plantains) with grilled steak and a tangy Argentinian-inspired chimichurri sauce.
Ingredients:
– 2 ripe plantains
– 1 lb flank steak
– 1/4 cup olive oil
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano, chopped
– Salt and pepper to taste
– 2 tablespoons red wine vinegar
Instructions:
1. Grill the steak to desired level of doneness (5-7 minutes per side). Let it rest for 5 minutes before slicing.
2. Meanwhile, boil the plantains in salted water until tender. Drain and mash with a fork.
3. In a small bowl, combine olive oil, parsley, garlic, oregano, salt, pepper, and red wine vinegar to make the chimichurri sauce.
4. Slice the grilled steak against the grain. Serve with mashed plantains (Mangú) and drizzle with chimichurri sauce.
Cooking Time: 20 minutes
Vegan Mangú with Sautéed Mushrooms and Spinach
Mangú is a traditional Caribbean dish that’s typically made with plantains, onions, and garlic. This vegan version adds savory sautéed mushrooms and wilted spinach for added depth of flavor.
Ingredients:
– 2 ripe plantains
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lime wedges for serving
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for another minute.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add the fresh spinach leaves and stir until wilted. Season with salt and pepper to taste.
6. Serve the mangú hot, topped with the sautéed mushroom and spinach mixture.
Cooking Time: About 20-25 minutes
Mangú with Fried Eggs and Sautéed Bell Peppers
Start your day with a flavorful and filling breakfast inspired by the cuisine of the Dominican Republic. This recipe combines crispy fried eggs, sautéed bell peppers, and creamy mangú (mashed green plantains) for a delightful morning treat.
Ingredients:
– 2 large green plantains
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 large onion, chopped
– 2 large bell peppers (any color), sliced
– Salt and pepper to taste
– 4 eggs
– Optional: cilantro, chopped for garnish
Instructions:
1. Peel the plantains and cut them into 1-inch pieces.
2. Heat the oil in a large skillet over medium heat. Add the garlic and onion; cook until softened, about 5 minutes.
3. Add the plantain pieces to the skillet and cook, stirring occasionally, until they’re mashed and tender, about 10-12 minutes.
4. In a separate pan, fry the eggs over easy or over hard as desired.
5. In another pan, sauté the bell peppers with salt and pepper to taste, until tender, about 5 minutes.
6. Serve the mangú topped with fried eggs and sautéed bell peppers. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 20-25 minutes
Coconut Milk Mangú with Tropical Fruit
Start your day with a vibrant and flavorful breakfast dish that combines the creamy richness of coconut milk with the sweetness of tropical fruit.
Ingredients:
– 1 cup cooked green plantains, mashed
– 1/2 cup coconut milk
– 1 tablespoon unsalted butter
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup mixed tropical fruit (such as mango, pineapple, and kiwi)
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium saucepan, combine the mashed plantains, coconut milk, butter, salt, and pepper. Heat over low heat, stirring occasionally, until the mixture is smooth and creamy.
2. Add the mixed tropical fruit to the saucepan and stir gently to combine.
3. Cook for an additional 2-3 minutes, or until the fruit is heated through.
4. Taste and adjust seasoning as needed.
5. Serve the Coconut Milk Mangú warm, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Mangú with Garlic Shrimp and Lime
This Caribbean-inspired dish combines the richness of mangú (a traditional Haitian breakfast staple) with the savory flavor of garlic shrimp, all brightened up with a squeeze of fresh lime juice.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup diced mango
– 1/4 cup chopped onion
– 3 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– Salt and pepper to taste
– Freshly squeezed lime juice (about 2 tablespoons)
Instructions:
1. In a blender or food processor, combine cooked black beans, diced mango, chopped onion, and minced garlic. Blend until smooth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and just cooked through.
3. Add the mangú mixture to the skillet with the shrimp. Stir to combine and cook for an additional minute.
4. Squeeze fresh lime juice over the top of the dish and season with salt and pepper to taste.
5. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 10-12 minutes
Mangú with Braised Beef and Olives
This recipe combines the rich flavors of braised beef, sweet plantains, and savory olives to create a comforting and satisfying dish. Perfect for a cold winter evening or a special occasion.
Ingredients:
– 2 ripe plantains
– 1 lb beef chuck or brisket, sliced into thin strips
– 1/4 cup olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/2 cup pitted green olives, sliced
– Fresh cilantro, chopped (optional)
Instructions:
1. Peel the plantains and slice into 1-inch rounds.
2. Heat oil in a large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same skillet, add onion and garlic. Cook until softened, about 5 minutes.
4. Add beef broth, water, and oregano to the skillet. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until beef is tender.
5. Add sliced plantains and cook for an additional 10-15 minutes or until they are tender and caramelized.
6. Stir in olives and season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours 15 minutes
Herbed Mangú with Roasted Tomatoes and Feta
This recipe combines the traditional Dominican dish, mangú (mashed green plantains), with fresh herbs, roasted tomatoes, and crumbly feta cheese. The result is a vibrant, flavorful breakfast or brunch option that’s perfect for any time of year.
Ingredients:
– 2 large green plantains
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 cup roasted tomatoes (see below)
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatoes for 15-20 minutes, or until tender.
3. Boil the plantains in salted water for 15-20 minutes, or until soft.
4. Mash the plantains with a fork, then mix in cilantro, parsley, garlic, and roasted tomatoes.
5. Season with salt and pepper to taste.
6. Top with crumbled feta cheese and drizzle with olive oil.
Cooking Time: 30-40 minutes
Mangú with Spicy Sausage and Peppers
This vibrant Latin American dish combines the richness of mashed plantains (mangú) with the spicy kick of chorizo sausage and sweet bell peppers. A flavorful and filling breakfast or brunch option.
Ingredients:
– 2 ripe plantains
– 1 lb Spanish-style chorizo sausage, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Peel the plantains and boil them until tender. Drain and mash.
2. In a large skillet, cook the chorizo sausage over medium-high heat until browned. Remove from heat and set aside.
3. Add sliced bell peppers to the same skillet and cook until tender.
4. Add garlic and cooked chorizo to the skillet with peppers. Cook for 1 minute.
5. Mix mashed plantains with salt and pepper to taste. Serve with spicy sausage and pepper mixture.
Cooking Time: 20-25 minutes
Mangú with Grilled Fish and Mango Salsa
This Caribbean-inspired dish combines the flavors of grilled fish, creamy mangú, and sweet mango salsa for a delicious and refreshing meal.
Ingredients:
For the Mangú:
– 2 ripe plantains, peeled and chopped
– 1/4 cup heavy cream
– 1 tablespoon butter
– Salt to taste
For the Grilled Fish:
– 4 fish fillets (such as tilapia or mahi-mahi)
– 2 tablespoons olive oil
– 1 lime, cut into wedges
– Salt and pepper to taste
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large skillet, cook the plantains in butter over medium heat until caramelized, about 5 minutes. Add heavy cream and season with salt.
3. Grill the fish fillets for 4-6 minutes per side, or until cooked through.
4. Combine mango, red onion, jalapeño, and lime juice in a bowl. Season with salt to taste.
5. Serve grilled fish with mangú spooned over top and mango salsa on the side.
Cooking Time: 15-20 minutes
Mangú with Caramelized Onions and Goat Cheese
This recipe combines the classic Venezuelan dish, mangú (mashed green plantains), with sweet caramelized onions and tangy goat cheese. The result is a rich and flavorful breakfast or brunch option that’s sure to please.
Ingredients:
– 2 large green plantains
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (chèvre)
– Fresh cilantro leaves for garnish
Instructions:
1. Peel the plantains and chop them into 1-inch pieces.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the plantain pieces and cook, stirring occasionally, until they’re mashed and golden brown (about 10-12 minutes).
3. In a separate pan, caramelize the onions over low heat for 20-25 minutes, stirring occasionally.
4. To assemble the dish, place the mashed plantains on a serving plate or bowl. Top with caramelized onions, crumbled goat cheese, and a sprinkle of salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 30-40 minutes
Mangú with Black Beans and Plantain Chips
This hearty dish from the Dominican Republic is a staple breakfast or snack option, packed with protein and fiber.
Ingredients:
– 1 cup dried black beans, soaked overnight and cooked according to package instructions
– 2 ripe plantains, peeled and sliced into 1/4-inch thick rounds
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chopped cilantro, onions, or garlic for added flavor
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Cook the plantain slices in batches until they’re golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
3. In the same skillet, add the cooked black beans and stir to warm through.
4. Serve the black beans hot with the crispy plantain chips on top. Add a sprinkle of salt and any desired herbs or spices for extra flavor.
Cooking Time: 15-20 minutes
Mangú with Fried Chicken and Honey Glaze
This recipe combines the traditional Dominican dish Mangú, made with mashed green plantains and garlic, with crispy fried chicken and a sweet honey glaze. The result is a unique fusion of flavors that will satisfy your cravings.
Ingredients:
– 4-6 green plantains
– 2 cloves of garlic, minced
– 1/2 cup vegetable oil
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp honey
– 1 tbsp apple cider vinegar
Instructions:
1. Boil the plantains until tender, then mash with garlic and set aside.
2. In a separate pot, fry chicken pieces in vegetable oil until golden brown. Drain on paper towels.
3. In a small bowl, whisk together flour, paprika, salt, and pepper for the honey glaze.
4. Toss fried chicken in the honey glaze mixture until coated.
5. Serve Mangú topped with fried chicken and drizzle with additional honey glaze if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in the rich flavors of Mangú, a traditional Dominican dish made with mashed green plantains. This recipe roundup features 20 delicious variations for every occasion, from classic combinations like salami and eggs to innovative twists like vegan sautéed mushrooms and spinach. Other mouth-watering options include creamy mangú with fried cheese and avocado, spicy chorizo and onions, and indulgent pairings like crispy pork rinds and pickled red onions or grilled steak and chimichurri. Whether you’re a foodie or just looking for new recipe ideas, this collection has something for everyone.