Recipes » Side Dishes » Mangú (Dominican Mashed Plantains)
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  • 3 green plantains
  • 4 cups of water
  • 1 tsp sea salt or to taste
  • 3 garlic cloves, minced
  • 1 red onion, cut into half moons
  • 1 Tbsp apple cider vinegar


  • 1. Cut the ends off the plantains. Then, without removing the peels, slice into 1-inch segments.
  • 2. In a medium saucepan, cover the plantains with water. Add salt and boil for 20 minutes, or until the plantains are cooked.
  • 3. Remove plantains from heat, drain (retaining ¼ cup of the liquid), and remove skins.
  • 4. In a medium bowl, place plantains and add garlic. Mash with a fork or potato masher, adding the preserved liquid until you get a smooth texture. Taste and adjust the salt to your liking.
  • 5. In a skillet, sauté the onion over medium-high heat for 2–3 minutes. Add apple cider vinegar and cook for 2 more minutes.
  • 6. Serve mangú topped with sautéed onions.

Cooking Tips

  • 1. It is recommended to mash the plantains when they are still hot. As they cools, they harden, making it more difficult to get the desired consistency.

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