Mangu (Mashed Plantains with Onions)

Every year in Niagara we have a Folk Arts festival, and I generally write an article on it composed of recipes inspired by different cultures. This is one of them (from 2010!), but I admit it’s likely not as authentic as I tried to make it. Before this, I’ve only had plantains deep-fried or roasted, and this was a welcome departure from other starchy sides. Mangu is a classic dish, traditionally eaten at breakfast, hailing from the Dominican, simple to prepare and loaded with taste.

mangu plantains

Mangu (Mashed Plantains with Onions)

4 unripe plantains (very green)
Salted water, to boil plantains
1 tablespoon (15mL) coconut oil
2 large yellow onions, thinly sliced
1 tablespoon (15mL) cider vinegar
3 tablespoons (45mL) nondairy buttery spread, such as Earth Balance
1 cup (240mL) cold water
Fine sea or Himalayan salt to taste

Peel the plantains. Add to a large saucepan with salted water. Boil until tender, about 20 minutes. Meanwhile, heat the oil over medium-high heat in a skillet. Add the onions. Cook until almost tender, about 5 minutes. Add vinegar and a few pinches of salt. Continue to cook until softened and lightly browned. Remove from heat.

When plantains are cooked, drain then transfer to a bowl. Add the nondairy buttery spread and about 1/2 cup cold water. Mash well, adding water if necessary. Season with salt to taste. Serve with onions.


3 thoughts on “Mangu (Mashed Plantains with Onions)

  1. kimmythevegan says:

    This sounds really tasty! I’m not sure I’ve ever come across plantains in the grocery store though. It’s too bad ’cause whenever I have a dish at the restaurant – I love them!

    • Laurie @ Whisking & Writing says:

      Wow, really? I would expect you’d have no problem down there! Maybe ask the restaurant where they hunt them down?

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