25 Delicious Mangú Recipes for Every Occasion

Are you ready to transform your meals with the creamy, comforting goodness of mangú? Whether you’re whipping up a quick weeknight dinner or celebrating a special occasion, our roundup of 25 delicious mangú recipes has something for every taste and time crunch. From traditional takes to innovative twists, these dishes promise to delight your palate and inspire your cooking. Dive in and discover your next favorite meal!

Classic Dominican Mangú with Salami and Eggs

Now, let’s dive into a dish that’s as fun to say as it is to eat—Classic Dominican Mangú with Salami and Eggs. This hearty breakfast will have you saying ‘more, please’ before you’ve even finished your first bite, and trust me, it’s a game-changer for your morning routine.

Ingredients

• 4 green plantains (look for ones that are firm with a bright green skin)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 tsp salt (adjust to taste, but don’t skimp—it’s key for flavor)
• 1/2 cup water (reserved from boiling the plantains)
• 4 slices of Dominican salami (or any salami, but Dominican adds authenticity)
• 4 eggs (because what’s breakfast without eggs?)
• 1 tbsp butter (for that rich, creamy finish)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and peeling away the skin. Pro tip: If they’re stubborn, a little soak in warm water can help.
2. Cut the plantains into 2-inch chunks and boil in salted water for 20 minutes, or until they’re fork-tender. Reserve 1/2 cup of the boiling water before draining.
3. While the plantains boil, heat olive oil in a skillet over medium heat and fry the salami slices for 2-3 minutes per side, until crispy. Set aside on paper towels to drain.
4. In the same skillet, fry the eggs to your liking—sunny-side up adds a nice yolk sauce to the dish.
5. Mash the boiled plantains with the reserved water, salt, and butter until smooth. A potato masher works great here, but a fork can do in a pinch.
6. Serve the mangú topped with the fried salami and eggs. The contrast between the creamy mangú, crispy salami, and runny egg yolk is nothing short of magical.

This dish is a textural dream—creamy, crispy, and everything in between. Try serving it with a side of pickled red onions for a tangy crunch that cuts through the richness.

Mangú with Avocado and Fried Cheese

Craving something that’s a hug in a bowl but with a side of sass? Let’s talk about Mangú with Avocado and Fried Cheese – a dish that’s as fun to make as it is to eat, blending creamy, crispy, and downright delicious into every bite.

Ingredients

• 4 green plantains (look for ones that are firm with a bit of give)
• 1/4 cup olive oil (or any neutral oil for frying)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (for boiling)
• 1 ripe avocado (because life’s too short for unripe avocados)
• 4 slices of queso de freír (or halloumi as a cheeky substitute)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and peeling the skin away. Pro tip: A little oil on your hands prevents stickiness.
2. Cut the plantains into 2-inch chunks and boil them in water with salt for 20 minutes, or until they’re fork-tender. Drain well.
3. Mash the plantains in the same pot with a fork or potato masher until smooth. For extra creaminess, add a splash of the boiling water back in.
4. Heat olive oil in a skillet over medium-high heat. Fry the cheese slices for 2-3 minutes on each side until golden and crispy. Drain on paper towels.
5. Slice the avocado and gently fold it into the mangú or serve it on top for a pop of color.

Ready to dive in? This dish is a textural dream – the creamy mangú, the buttery avocado, and the crispy cheese create a symphony in your mouth. Serve it with a fried egg on top for breakfast, or keep it simple and let the flavors shine.

Spicy Mangú with Shrimp

Now, let’s dive into a dish that’s as fun to say as it is to eat—Spicy Mangú with Shrimp! This Dominican delight gets a fiery twist that’ll have your taste buds dancing the merengue.

Ingredients

• 2 large green plantains (look for ones that are just starting to yellow for the perfect sweetness)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice depth)
• 1/2 lb shrimp, peeled and deveined (size doesn’t matter here, but bigger means more succulent bites)
• 2 cloves garlic, minced (because what’s a shrimp dish without garlic?)
• 1/2 tsp red pepper flakes (adjust to taste, but don’t be shy—this is spicy mangú after all)
• 1/4 cup water (for that perfect mash consistency)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling a breeze.
2. Boil the plantain chunks in salted water for 20 minutes, or until they’re fork-tender. This is your chance to practice patience.
3. While the plantains boil, heat olive oil in a skillet over medium heat. Add the shrimp and garlic, cooking for 2-3 minutes per side until the shrimp are pink and opaque. Watch them like a hawk to avoid rubbery shrimp.
4. Drain the plantains and mash them with water until smooth. Think creamy, dreamy mashed potatoes but with a tropical twist.
5. Stir in the red pepper flakes and salt to the mashed plantains. This is where the magic happens—spice to your heart’s content.
6. Serve the spicy mangú topped with the garlic shrimp. A drizzle of the shrimp cooking oil over the top adds an extra layer of flavor.

Craving a dish that’s creamy, spicy, and utterly satisfying? This Spicy Mangú with Shrimp delivers on all fronts. Serve it with a side of avocado for a cool contrast, or go all out with a fried egg on top for breakfast with a kick.

Mangú with Grilled Chicken

Venture into the heart of Dominican cuisine with this twist on a classic that’ll have your taste buds doing the merengue! Mangú with Grilled Chicken is where comfort meets char, a dish so hearty it could probably solve your problems—or at least make you forget about them for a while.

Ingredients

• 4 green plantains (look for ones that are firm with a slight give)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice depth)
• 1 tsp salt (adjust to taste, but don’t be shy—plantains love salt)
• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp smoked paprika (for a whisper of smoke without the grill drama)
• 1/2 cup red onion, thinly sliced (for a crunchy, sharp contrast)
• 1/4 cup apple cider vinegar (to brighten up the whole shebang)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling a breeze.
2. Boil the plantains in a large pot of salted water for 15 minutes, or until they’re fork-tender.
3. While the plantains boil, heat your grill to medium-high (about 375°F). No grill? A grill pan over medium heat works too.
4. In a bowl, mix the chicken breasts with soy sauce, garlic powder, and smoked paprika. Let them marinate for at least 10 minutes—longer if you’re patient.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature hits 165°F. Resist the urge to poke it too much; let those grill marks do their thing.
6. Drain the plantains and mash them with olive oil and salt until smooth. Some lumps are okay; we’re not making baby food here.
7. Toss the red onion with apple cider vinegar and let it sit for 5 minutes to quick-pickle.
8. Serve the mangú topped with grilled chicken and a generous heap of pickled onions. Watch as the creamy, garlicky, slightly smoky flavors meld together in a symphony of deliciousness that’s as vibrant as a Dominican sunset.

Who knew mashing plantains could lead to such glory? This dish is a textural dream—creamy, crunchy, and everything in between. Serve it with a side of avocado for a green goddess moment, or go rogue and top it with a fried egg because, why not?

Vegan Mangú with Sauteed Vegetables

Ever found yourself staring at a pile of plantains, wondering how to turn them into something magical? Well, buckle up, because we’re about to transform those humble fruits into a creamy, dreamy Vegan Mangú that’ll have you doing a happy dance. Paired with a rainbow of sautéed veggies, this dish is a vibrant, flavor-packed journey to the Dominican Republic, no passport required.

Ingredients

• 4 green plantains (look for firm, unripe ones for the best texture)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 large red onion, thinly sliced (because we eat with our eyes first)
• 1 red bell pepper, sliced (for a sweet crunch)
• 1 yellow bell pepper, sliced (because more color = more fun)
• 2 cloves garlic, minced (adjust to taste, but garlic is life)
• 1 tsp salt (start here, then adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 1/4 cup water (to help steam the veggies to perfection)

Instructions

1. Peel the plantains and cut them into 2-inch chunks. Pro tip: Score the skin lengthwise first to make peeling easier.
2. Boil the plantain chunks in a large pot of salted water for 20 minutes, or until they’re fork-tender.
3. While the plantains boil, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 3 minutes, until they start to soften.
4. Add the bell peppers and garlic to the skillet, stirring to combine. Cook for another 5 minutes, until the veggies are just tender but still vibrant.
5. Season the veggies with salt and pepper, then add the water to the skillet. Cover and let steam for 2 minutes to finish cooking.
6. Drain the plantains and mash them with the remaining olive oil until smooth and creamy. A little elbow grease here goes a long way!
7. Serve the mashed plantains topped with the sautéed vegetables. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of olive oil.

Zesty, creamy, and bursting with color, this Vegan Mangú with Sautéed Vegetables is a testament to the power of simple ingredients done right. The contrast between the smooth plantains and the crisp-tender veggies is nothing short of a party in your mouth. Try serving it with a side of avocado for an extra layer of richness, or go wild and top it with a spicy salsa for a kick that’ll wake up your taste buds.

Mangú with Beef Stew

Dive into the heart of Dominican cuisine with this belly-warming, soul-satisfying duo that’s as fun to say as it is to eat. Mangú with Beef Stew isn’t just a meal; it’s a vibrant dance of flavors that’ll have your taste buds doing the merengue!

Ingredients

• 4 green plantains (look for ones that are firm with a slight give)
• 1 lb beef stew meat (chuck works wonders for tenderness)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice depth)
• 1 large onion, diced (because size matters when it comes to flavor)
• 3 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 bell pepper, diced (any color, but red adds a sweet pop)
• 2 cups beef broth (low-sodium gives you control over the salt)
• 1 tbsp tomato paste (that little can is a flavor powerhouse)
• 1 tsp oregano (dried is fine, but fresh will make you feel fancy)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Peel the plantains and cut them into 2-inch chunks. Pro tip: Score the skin lengthwise first to make peeling a breeze.
2. Boil the plantains in salted water for 20 minutes, or until they’re fork-tender. Drain and reserve 1/2 cup of the cooking water.
3. While the plantains boil, heat the olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Don’t crowd the pot—give that meat some space to get a good sear.
4. Add the onion, garlic, and bell pepper to the pot. Sauté until the veggies soften, about 3 minutes. This is where the magic starts—the aroma will have your neighbors knocking.
5. Stir in the beef broth, tomato paste, and oregano. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the beef is tender. Patience is key here; good stew can’t be rushed.
6. Mash the boiled plantains with the reserved cooking water until smooth. Season with salt to taste. For extra creaminess, add a knob of butter—because why not?
7. Serve the mangú topped with the beef stew. Kitchen confidence achieved! The creamy mangú is the perfect canvas for the rich, savory stew, creating a harmony of textures and flavors that’s downright addictive. Try it with a side of pickled red onions for a tangy contrast that’ll make your plate pop.

Mangú with Fried Eggs and Onions

Just when you thought breakfast couldn’t get any more exciting, along comes Mangú with Fried Eggs and Onions to shake things up! This Dominican delight is here to prove that simplicity and flavor can share the same plate, and boy, do they make a dynamic duo.

Ingredients

• 2 green plantains (look for ones that are slightly yellow for the perfect sweetness)
• 4 tbsp butter (because everything’s better with butter)
• 1/4 cup water (just enough to get things moving)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 4 eggs (the star of the show)
• 1 large onion, thinly sliced (for that sweet, sweet crunch)
• 2 tbsp olive oil (or any neutral oil you’ve got lying around)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling a breeze.
2. Boil the plantains in salted water until tender, about 15 minutes. You’ll know they’re ready when a fork slides in easily.
3. Drain the plantains and mash them with butter and water until smooth. Think creamy, dreamy mashed potatoes but with a tropical twist.
4. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook until golden and caramelized, about 5 minutes. Stir occasionally to prevent burning.
5. Push the onions to one side of the skillet and crack the eggs into the other side. Fry the eggs to your liking, but sunny-side up is traditional for that gorgeous yolk action.
6. Season the eggs with salt and black pepper while they cook. Because seasoning is the secret handshake of great cooking.
7. Serve the mashed plantains topped with the fried eggs and caramelized onions. The contrast of creamy, crispy, and runny is nothing short of breakfast magic.

Get ready to dive into a plate where the creamy mangú meets the crispy onions and the eggs bring it all together with their rich, runny yolks. Serve it with a side of avocado or a spicy salsa to take this dish from great to ‘can I get seconds?’

Mangú with Crispy Pork Rinds

Prepare to have your taste buds do the cha-cha with this Dominican classic that’s as fun to say as it is to eat—Mangú with Crispy Pork Rinds! This dish is a hearty, flavorful symphony of creamy mashed plantains topped with golden, crunchy pork rinds that’ll make you forget all about your diet.

Ingredients

• 4 green plantains (peeled and chopped into chunks)
• 4 cups water (for boiling)
• 1 tbsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 cup pork rinds (crushed, for that irresistible crunch)
• 1/2 cup red onion (thinly sliced, for a sharp contrast)
• 2 tbsp vinegar (to brighten up the dish)

Instructions

1. Bring 4 cups of water to a rolling boil in a large pot over high heat.
2. Add the plantain chunks and 1 tbsp of salt to the boiling water, then reduce heat to medium and simmer for 20 minutes, or until the plantains are fork-tender.
3. Drain the plantains, reserving 1 cup of the cooking water.
4. Mash the plantains in a large bowl, gradually adding the reserved cooking water until you reach a smooth, creamy consistency. Tip: For extra creaminess, add a splash of olive oil while mashing.
5. In a skillet, heat 1/4 cup of olive oil over medium heat and fry the crushed pork rinds until crispy, about 3-4 minutes. Tip: Keep an eye on them to prevent burning!
6. Top the mashed plantains with the crispy pork rinds and garnish with thinly sliced red onions.
7. Drizzle with 2 tbsp of vinegar for a tangy finish. Tip: Let the vinegar soak into the onions for a minute before serving to mellow their sharpness.

Who knew comfort food could have such a delightful contrast of textures? The velvety mangú paired with the crackling pork rinds is a match made in culinary heaven. Serve it up with a side of pickled vegetables for an extra zing that’ll keep everyone coming back for more.

Mangú with Garlic Shrimp

Today’s the day we dive fork-first into a dish that’s as fun to say as it is to eat—Mangú with Garlic Shrimp! This Dominican breakfast staple gets a seafood twist that’ll have you questioning why you ever settled for plain old toast.

Ingredients

• 2 large green plantains (look for ones that are just starting to yellow for the perfect sweetness)
• 4 tbsp butter (because everything’s better with butter)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 lb shrimp, peeled and deveined (size doesn’t matter here, but bigger means juicier bites)
• 4 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1/2 cup water (for boiling, not your drinking water)
• Salt to taste (start with 1/2 tsp and go from there)
• 1 tbsp lime juice (for that zesty kick)
• Fresh cilantro for garnish (optional, but highly recommended for the ‘gram)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling easier.
2. In a medium pot, bring the water to a boil over high heat. Add the plantain chunks and a pinch of salt. Boil for 15-20 minutes, or until they’re fork-tender.
3. While the plantains boil, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes per side, or until they turn pink and opaque.
4. Add the minced garlic to the shrimp and sauté for another minute, being careful not to let the garlic burn. Stir in the lime juice and remove from heat.
5. Drain the plantains and mash them with the butter until smooth. Season with salt to taste.
6. Serve the mashed plantains (Mangú) topped with the garlic shrimp. Garnish with fresh cilantro if using.

Here’s the scoop: The Mangú is creamy and comforting, while the garlic shrimp bring a punch of flavor that’s downright addictive. Try serving it with a side of avocado slices for a breakfast that’s anything but basic.

Mangú with Mushroom Sauce

Alright, buckle up, foodies! We’re about to dive into a dish that’s as fun to say as it is to eat—Mangú with Mushroom Sauce. This isn’t just any meal; it’s a creamy, dreamy, plantain-based wonder that’ll have you questioning why you ever settled for boring old mashed potatoes.

Ingredients

• 4 green plantains (peeled and chopped, because ripe ones are too sweet for this party)
• 1/4 cup olive oil (or any neutral oil, but let’s keep it fancy)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 cup water (for boiling, not swimming)
• 2 cups mushrooms (sliced, because whole mushrooms are just too much commitment)
• 2 tbsp butter (because everything’s better with butter)
• 1 garlic clove (minced, unless you’re into big surprises)
• 1/4 cup heavy cream (for that luxurious feel)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Boil the plantains in water with 1/2 tsp salt until tender, about 15 minutes. Tip: They’re ready when a fork slides in easier than your ex slid into your DMs.
2. Drain the plantains and mash them with olive oil and the remaining salt until smooth. Tip: A potato masher works wonders here, but a fork can do in a pinch—channel your inner caveman.
3. In a skillet, melt butter over medium heat and sauté garlic until fragrant, about 30 seconds. Tip: Don’t let it brown, or it’ll taste like regret.
4. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes. Tip: Stir occasionally unless you enjoy playing mushroom hockey.
5. Stir in heavy cream and black pepper, simmering until the sauce thickens slightly, about 2 minutes. Tip: If it looks too thick, a splash of water can save the day.
6. Serve the Mangú topped with the mushroom sauce. Tip: Garnish with fresh herbs if you’re feeling extra.

Get ready for a texture that’s smoother than your best pickup line and flavors that dance together like they’re at a salsa club. Serve it up with a side of crispy onions for that crunch factor, or keep it classic—either way, you’re winning.

Mangú with Coconut Milk and Fish

Oh, the joys of discovering a dish that’s as fun to say as it is to eat! Mangú with Coconut Milk and Fish is a creamy, dreamy twist on the classic Dominican breakfast, turning it into a tropical dinner delight that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 green plantains (peeled and sliced into 1-inch pieces)
• 1 cup coconut milk (shake the can well before opening)
• 1 lb white fish fillets (like cod or tilapia, patted dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for extra zing)
• 1/4 cup red onion (thinly sliced, for garnish)

Instructions

1. In a large pot, boil the plantain pieces in salted water until fork-tender, about 15 minutes. Tip: Save a cup of the cooking water for adjusting the mangú’s consistency later.
2. Drain the plantains and mash them in a bowl with coconut milk until smooth. Tip: For extra creaminess, add a splash of the reserved cooking water until you reach your desired texture.
3. Season the fish fillets with salt and pepper on both sides. Tip: Let them sit for 5 minutes to absorb the flavors before cooking.
4. Heat olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, or until golden and flaky.
5. Serve the mashed plantains (mangú) topped with the cooked fish and garnished with red onion slices.

The mangú should be velvety smooth with a subtle sweetness from the coconut milk, perfectly complementing the savory, flaky fish. Try serving it with a side of avocado slices for a creamy contrast that’s downright addictive.

Mangú with Tomato and Basil

Howdy, food lovers! Let’s dive into a dish that’s as fun to say as it is to eat—Mangú with Tomato and Basil. This isn’t just any breakfast; it’s a creamy, dreamy mash-up that’ll have you questioning why you ever settled for plain old toast.

Ingredients

• 2 large green plantains (peeled and sliced into 1-inch pieces)
• 4 cups water (enough to cover the plantains)
• 1 tsp salt (adjust to taste)
• 2 tbsp butter (or olive oil for a dairy-free version)
• 1 large tomato (diced, for a fresh kick)
• 1/4 cup fresh basil leaves (chopped, because fresh is best)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large pot, bring the water to a boil over high heat. Add the plantain pieces and salt, then reduce heat to medium. Cook for 15-20 minutes, or until the plantains are fork-tender.
2. Drain the plantains, reserving 1/2 cup of the cooking water. Tip: The starchy water is your secret weapon for the creamiest Mangú.
3. Mash the plantains with butter (or olive oil) and the reserved cooking water until smooth. Tip: A potato masher works wonders here, but a fork can do the job in a pinch.
4. In a small skillet, heat olive oil over medium heat. Add the diced tomato and cook for 2-3 minutes, just until softened. Tip: Don’t overcook the tomatoes; you want them to retain a bit of their bite.
5. Stir in the chopped basil and cook for another 30 seconds, just until fragrant.
6. Serve the Mangú topped with the tomato and basil mixture. Tip: For an extra touch of luxury, drizzle with a bit more olive oil before serving.

Get ready to be wowed by the silky texture of the Mangú, perfectly contrasted by the juicy tomatoes and aromatic basil. Serve it with a side of fried eggs for a breakfast that’s anything but ordinary.

Mangú with Spicy Sausage

Who knew that a humble mashed plantain dish could steal the spotlight at breakfast? Mangú with Spicy Sausage is here to prove that comfort food can pack a punch, both in flavor and in fun. Let’s dive into this Dominican classic with a twist that’ll wake up your taste buds better than your morning alarm.

Ingredients

• 2 green plantains (peeled and chopped into 1-inch pieces)
• 1/4 cup salted butter (or for a lighter version, olive oil)
• 1/2 cup water (reserved from boiling the plantains)
• 1 tsp salt (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb spicy sausage (sliced into 1/2-inch pieces, chorizo works great too)
• 1 small onion (thinly sliced, for that sweet crunch)
• 1/2 tsp black pepper (freshly ground, because we’re fancy)

Instructions

1. Boil the plantain pieces in a large pot of water over high heat until fork-tender, about 15 minutes.
2. While the plantains boil, heat olive oil in a skillet over medium heat and sauté the sausage slices until browned, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Remove the sausage and set aside. In the same skillet, sauté the onions until translucent, about 3 minutes. Tip: A pinch of salt helps them sweat faster.
4. Drain the plantains, reserving 1/2 cup of the cooking water. Mash them with butter and the reserved water until smooth. Tip: A potato masher works wonders here.
5. Season the mangú with salt and pepper, then top with the spicy sausage and sautéed onions.

Oh, the creamy mangú against the spicy, crispy sausage is a match made in breakfast heaven. Serve it with a side of fried cheese or a runny egg to take this dish from great to ‘can I get seconds?’ level.

Mangú with Caramelized Onions

Unbelievably delicious and surprisingly simple, Mangú with Caramelized Onions is the comfort food you didn’t know you needed. This Dominican classic, with its creamy mashed plantains and sweet, savory onions, is a breakfast game-changer that’ll have you hitting snooze just to savor every bite.

Ingredients

• 4 green plantains (peeled and quartered)
• 1/4 cup olive oil (or any neutral oil)
• 2 large onions (thinly sliced)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (reserved from boiling plantains)
• 2 tbsp butter (for extra creaminess)

Instructions

1. Bring a large pot of salted water to a boil. Add the plantains and boil for 20 minutes, or until fork-tender.
2. While the plantains boil, heat olive oil in a skillet over medium heat. Add the onions and a pinch of salt, stirring occasionally for 15 minutes until golden and caramelized.
3. Drain the plantains, reserving 1/2 cup of the cooking water. Mash the plantains in a bowl, gradually adding the reserved water and butter until smooth and creamy.
4. Top the mashed plantains with the caramelized onions. Serve immediately for the best texture and flavor.

Heavenly creamy with a hint of sweetness from the onions, this dish is a textural dream. Try serving it with a side of fried cheese or eggs for a breakfast that’s anything but ordinary.

Mangú with Bacon and Eggs

Now, let’s dive into a breakfast that’s as fun to say as it is to eat—Mangú with Bacon and Eggs. This Dominican delight turns the humble plantain into a creamy, dreamy base that’s just begging to be topped with crispy bacon and sunny-side-up eggs. Trust us, your morning routine just got a major upgrade.

Ingredients

• 4 green plantains (peeled and chopped into chunks)
• 4 slices of bacon (thick-cut for extra crunch)
• 4 large eggs
• 1/4 cup of butter (salted or unsalted, your call)
• 1/2 cup of water (reserved from boiling the plantains)
• 1 tbsp of olive oil (or any neutral oil)
• Salt to taste (because bland is banned)

Instructions

1. Bring a large pot of salted water to a boil. Add the plantain chunks and boil for 20 minutes, or until they’re fork-tender.
2. While the plantains boil, heat a skillet over medium heat. Add the bacon slices and cook for about 4 minutes per side, or until they reach your desired level of crispiness. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, lower the heat to medium-low and crack the eggs into the bacon fat. Cook for 3 minutes for runny yolks, or longer if you like them more set.
4. Drain the plantains, reserving 1/2 cup of the cooking water. Mash the plantains with butter and the reserved water until smooth and creamy. Season with salt to taste.
5. Divide the mashed plantains among plates. Top each with a slice of bacon and a fried egg. Serve immediately.

Kickstart your day with this dish’s creamy plantains, crispy bacon, and velvety eggs—a trio that’s downright addictive. For an extra kick, drizzle with hot sauce or serve with a side of avocado slices. Breakfast just got a whole lot more exciting.

Mangú with Seafood Mix

Oh boy, are you in for a treat! This Mangú with Seafood Mix is like a party in your mouth where everyone’s invited—especially your taste buds. It’s a delightful twist on the classic Dominican dish, blending creamy mashed plantains with a vibrant seafood medley that’ll have you dancing in your kitchen.

Ingredients

• 2 green plantains (peeled and sliced into 1-inch pieces)
• 4 cups water (for boiling)
• 1 tbsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 lb seafood mix (shrimp, squid, and scallops work great)
• 2 cloves garlic (minced, because fresh is best)
• 1/2 cup onion (diced, for that sweet crunch)
• 1/4 cup bell pepper (diced, color of your choice)
• 1 tbsp tomato paste (for a hint of sweetness)
• 1/2 tsp cumin (because spice is nice)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1/4 cup cilantro (chopped, for garnish)

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the plantain pieces and 1 tbsp of salt. Boil for 20 minutes, or until the plantains are fork-tender.
2. While the plantains boil, heat 1/4 cup olive oil in a skillet over medium heat. Add the minced garlic, diced onion, and bell pepper. Sauté for 3-4 minutes, until fragrant and slightly softened.
3. Add the seafood mix to the skillet. Cook for 5-6 minutes, stirring occasionally, until the seafood is just cooked through.
4. Stir in the tomato paste, cumin, and black pepper. Cook for another 2 minutes to blend the flavors.
5. Drain the plantains and reserve 1/2 cup of the cooking water. Mash the plantains with the reserved water until smooth and creamy.
6. Serve the mashed plantains topped with the seafood mix. Garnish with chopped cilantro for a fresh finish.

Lusciously creamy meets delightfully briny in this dish, with the plantains providing the perfect canvas for the seafood’s bold flavors. Try serving it with a side of avocado slices for an extra layer of richness, or a squeeze of lime to brighten things up.

Mangú with Chicken Liver

Today’s the day we ditch the mundane and dive fork-first into a dish that’s as bold in flavor as it is in name: Mangú with Chicken Liver. Trust me, your taste buds will thank you for this Dominican-inspired delight that’s about to become your new breakfast (or let’s be real, anytime) obsession.

Ingredients

• 2 large green plantains (the greener, the better for that perfect mash)
• 1/2 cup chicken broth (or water, but broth adds more flavor)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice richness)
• 1 lb chicken livers, cleaned (pat them dry for the best sear)
• 1 large onion, sliced (because everything’s better with onion)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling easier.
2. Boil the plantains in salted water for 20 minutes, or until they’re fork-tender. Drain well.
3. Mash the plantains with chicken broth and olive oil until smooth. Cover and keep warm. Tip: A potato masher works wonders here.
4. Heat a large skillet over medium-high heat. Add the chicken livers and cook for 4 minutes per side, or until browned but still pink inside. Remove and set aside.
5. In the same skillet, sauté the onion and garlic until soft, about 5 minutes. Tip: Don’t clean the skillet; those browned bits add flavor.
6. Return the livers to the skillet, season with salt and pepper, and cook for another 2 minutes, just to marry the flavors.
7. Serve the mangú topped with the chicken liver mixture. Tip: A sprinkle of fresh cilantro adds a nice pop of color and flavor.

Rich and creamy mangú meets the deep, earthy tones of chicken liver for a dish that’s unapologetically bold. Serve it with a side of pickled red onions for a tangy contrast that’ll make your plate Instagram-worthy.

Mangú with Green Plantains

Mangú with Green Plantains is the Dominican breakfast of champions that’ll have you saying ‘more please’ before you’ve even finished your first bite. It’s creamy, it’s dreamy, and it’s about to become your new morning obsession.

Ingredients

• 4 green plantains (look for ones that are firm and unripe)
• 4 cups water (enough to cover the plantains)
• 1 tbsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 small onion, thinly sliced (for that sweet, sweet crunch)
• 1 tbsp vinegar (a splash to brighten things up)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and removing the skin under running water to avoid staining your hands.
2. Cut the plantains into 1-inch chunks and place them in a pot with the water and salt. Bring to a boil over high heat.
3. Reduce the heat to medium and simmer for 15-20 minutes, or until the plantains are fork-tender. Tip: The water should be slightly salty to season the plantains as they cook.
4. While the plantains cook, heat the olive oil in a small pan over medium heat. Add the sliced onions and cook until they’re golden and crispy, about 5-7 minutes. Stir in the vinegar at the end for a tangy twist.
5. Drain the plantains, reserving about 1/2 cup of the cooking water. Mash the plantains with a fork or potato masher, gradually adding the reserved water until you reach a smooth, creamy consistency. Tip: The texture should be similar to thick mashed potatoes.
6. Serve the mangú hot, topped with the crispy onions and a drizzle of the onion-infused oil. Tip: For an extra kick, serve with a side of fried cheese or salami.

Buttery smooth with a hint of sweetness from the plantains and a savory crunch from the onions, this dish is a textural dream. Serve it with a fried egg on top for breakfast, or as a side to grilled meats for dinner—it’s versatile like that.

Mangú with Sweet Plantains

Hold onto your forks, folks, because we’re about to dive into a dish that’s as fun to say as it is to eat—Mangú with Sweet Plantains! This Dominican classic is the ultimate comfort food mash-up, combining creamy mashed plantains with the caramelized sweetness of fried plantains. It’s like the island decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 4 green plantains (look for ones that are firm and unblemished)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 tbsp salt (adjust to taste, but don’t skimp—this is key for flavor)
• 1/2 cup water (for boiling, but have extra on hand just in case)
• 2 ripe plantains (for the sweet part, they should be yellow with black spots)
• 2 tbsp butter (because everything’s better with butter, right?)

Instructions

1. Peel the green plantains and cut them into 2-inch chunks. Pro tip: Score the skin lengthwise first to make peeling easier.
2. Bring a large pot of water to a boil, add the plantain chunks and salt, and boil for 20 minutes or until they’re fork-tender.
3. While the plantains boil, heat olive oil in a skillet over medium heat. Slice the ripe plantains diagonally into 1/2-inch pieces and fry until golden brown, about 3 minutes per side. Drain on paper towels.
4. Drain the boiled plantains, reserving 1/2 cup of the cooking water. Mash the plantains with butter and the reserved water until smooth. If it’s too thick, add a bit more water.
5. Serve the Mangú topped with the sweet plantains. For an extra touch, drizzle with a bit of the frying oil or add a sprinkle of salt.

Mangú with Sweet Plantains is a textural dream—creamy, smooth, and slightly sweet with those caramelized edges. Try serving it with a side of fried eggs for breakfast, or go all out with a trio of meats for a truly Dominican feast.

Mangú with Corned Beef

Today is ‘2025-08-19 05:47:29.471727’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Mangú with Corned Beef’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 4 green plantains (look for ones with black spots for sweetness)
• 1/4 cup olive oil (or any neutral oil)
• 1 small onion, thinly sliced (red or white, your call)
• 2 tbsp butter (because everything’s better with butter)
• 1 can corned beef (the star of the show)
• 1/2 cup water (for boiling plantains)
• Salt to taste (don’t be shy)

Instructions

1. Peel the plantains and cut them into 2-inch chunks. Pro tip: Score the skin lengthwise to make peeling easier.
2. Boil the plantain chunks in water with a pinch of salt for about 15 minutes, or until they’re fork-tender.
3. While the plantains boil, heat olive oil in a pan over medium heat and sauté the onions until they’re golden and fragrant, about 5 minutes. Add the corned beef and break it apart with a spoon, cooking for another 5 minutes until it’s slightly crispy.
4. Drain the plantains and mash them in a bowl with butter until smooth. If it’s too thick, add a splash of the boiling water to loosen it up.
5. Serve the mashed plantains (Mangú) topped with the corned beef mixture. For an extra kick, drizzle with a little more olive oil before serving.

Just like that, you’ve got a plate of Mangú with Corned Beef that’s creamy, savory, and downright addictive. The contrast between the smooth plantains and the crispy corned beef is a textural dream. Try serving it with a side of pickled red onions for a tangy twist that cuts through the richness.

Mangú with Tuna Salad

Get ready to dive fork-first into a dish that’s as fun to say as it is to eat—Mangú with Tuna Salad! This Dominican classic meets a protein-packed twist is your ticket to a meal that’s both comforting and unexpectedly refreshing.

Ingredients

• 2 large green plantains (look for ones that are just starting to yellow for the perfect sweetness)
• 1/4 cup olive oil (or any neutral oil you have on hand)
• 1 tsp salt (adjust to taste, but don’t be shy—Mangú loves salt)
• 1 can tuna in water, drained (go for the good stuff—your taste buds will thank you)
• 1/4 cup mayonnaise (or sub Greek yogurt for a lighter twist)
• 1 tbsp lemon juice (freshly squeezed, because bottled sadness has no place here)
• 1/4 cup diced red onion (soak in cold water for 5 minutes to tame the bite)
• 1/4 cup diced celery (for that crunch factor)
• Salt and pepper to taste (because seasoning is your superpower)

Instructions

1. Peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling a breeze.
2. Boil the plantain chunks in salted water for 15-20 minutes, or until they’re fork-tender. Think ‘mashed potato’ soft.
3. Drain the plantains, reserving 1/2 cup of the cooking water. This starchy liquid is gold for achieving the perfect Mangú consistency.
4. Mash the plantains with olive oil and the reserved cooking water until smooth. Aim for a creamy, slightly sticky texture.
5. In a separate bowl, mix the drained tuna, mayonnaise, lemon juice, red onion, and celery. Season with salt and pepper. This is your moment to taste and adjust—make it yours!
6. Serve the Mangú warm, topped with the tuna salad. For a show-stopping presentation, mold the Mangú into a small bowl before flipping it onto the plate.

Fluffy, savory Mangú meets the bright, creamy tuna salad in a match made in culinary heaven. Try serving it with a side of avocado slices or a drizzle of hot sauce for an extra kick. Trust us, your fork won’t know what hit it!

Mangú with Roasted Peppers

Ready to dive into a dish that’s as fun to say as it is to eat? Mangú with Roasted Peppers is your ticket to a flavor-packed journey, blending creamy, dreamy mashed plantains with the smoky sweetness of roasted peppers. It’s the kind of meal that makes you wonder why you haven’t been eating this every day.

Ingredients

• 2 green plantains (look for ones that are firm and bright green)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice depth)
• 1 large red bell pepper (the sweeter, the better)
• 1 tsp salt (adjust to taste, but don’t skimp—it’s key)
• 1/2 cup water (for boiling, but keep some extra just in case)
• 1 tbsp butter (because everything’s better with butter)

Instructions

1. Preheat your oven to 400°F. This is where the magic starts for those peppers.
2. Cut the red bell pepper into large strips, removing the seeds and stem. Toss with 1 tbsp olive oil and a pinch of salt.
3. Roast the pepper strips on a baking sheet for 20 minutes, or until they’re soft and slightly charred. Tip: Don’t crowd the pan, or they’ll steam instead of roast.
4. While the peppers roast, peel the plantains and cut them into 1-inch chunks. Pro tip: Score the skin lengthwise first to make peeling easier.
5. Boil the plantain chunks in salted water for 15 minutes, or until they’re fork-tender.
6. Drain the plantains, then mash them with the remaining olive oil, butter, and salt until smooth. Tip: A little warm water can help if the mash is too thick.
7. Fold in the roasted peppers, saving a few strips for garnish. Serve warm. Tip: A drizzle of olive oil on top adds a nice finish.

Oh, the creamy texture of the mangú paired with the smoky sweetness of the peppers is a match made in heaven. Try serving it with a fried egg on top for breakfast, or as a side to grilled meats for dinner—it’s versatile like that.

Mangú with Black Beans

Unbelievably delicious and surprisingly simple, Mangú with Black Beans is the comfort food you didn’t know you needed. This Dominican classic is a creamy, dreamy mash of plantains paired with savory black beans, and it’s about to become your new favorite breakfast, lunch, or dinner.

Ingredients

• 2 green plantains (look for firm, unripe ones for the best texture)
• 4 cups water (for boiling, plus more as needed)
• 1 tbsp salt (adjust to taste)
• 2 tbsp butter (or olive oil for a dairy-free version)
• 1 can black beans (15 oz, drained and rinsed, or cook from dry if you’re feeling ambitious)
• 1 small onion (diced, because everything’s better with onion)
• 2 cloves garlic (minced, unless you’re not into flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin (because it’s magic)
• 1/4 cup water (for the beans, to keep them saucy)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and removing the skin. Pro tip: If they’re stubborn, a little soak in warm water can help.
2. Cut the plantains into 1-inch chunks and boil them in 4 cups of water with 1 tbsp salt until very tender, about 15-20 minutes. They should yield easily to a fork.
3. While the plantains boil, heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.
4. Add the black beans, cumin, and 1/4 cup water to the skillet. Simmer for 5 minutes, mashing some beans slightly to thicken the sauce. Keep warm.
5. Drain the plantains, reserving about 1/2 cup of the cooking water. Mash them with 2 tbsp butter and enough reserved water to reach a smooth, creamy consistency. Season with salt if needed.
6. Serve the mangú topped with the black bean mixture. For an extra touch, garnish with sliced avocado or a fried egg.

Outrageously creamy and packed with flavor, this dish is a textural dream with the smooth mangú against the hearty beans. Try it with a side of crispy tostones for a crunch contrast that’ll make your taste buds dance.

Mangú with Fried Fish

Alright, folks, let’s dive into a dish that’s as fun to say as it is to eat—Mangú with Fried Fish! This Dominican classic is the ultimate comfort food, turning humble plantains into creamy, dreamy goodness paired with crispy, golden fish that’ll have you coming back for seconds (and thirds).

Ingredients

• 4 green plantains (peeled and chopped into chunks)
• 1/4 cup butter (or substitute with olive oil for a lighter version)
• 1/2 cup water (reserved from boiling the plantains)
• 1 tsp salt (adjust to taste)
• 4 white fish fillets (like tilapia or cod, patted dry)
• 1 cup all-purpose flour (for dredging)
• 1 tsp garlic powder (for that extra kick)
• 1/2 tsp black pepper (freshly ground is best)
• 1/2 cup vegetable oil (or any neutral oil for frying)

Instructions

1. Boil the plantain chunks in salted water for 20 minutes, or until fork-tender. Reserve 1/2 cup of the cooking water before draining.
2. Mash the plantains with butter and the reserved water until smooth and creamy. Season with salt to taste. Cover and keep warm.
3. Season the fish fillets with garlic powder, salt, and black pepper on both sides.
4. Dredge each fillet in flour, shaking off any excess.
5. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering.
6. Fry the fish for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
7. Serve the Mangú topped with the fried fish. For an extra touch, drizzle with a bit of olive oil or a squeeze of lime.

Craving a bite yet? The Mangú is luxuriously smooth with a subtle sweetness, while the fried fish brings a satisfying crunch and savory depth. Try serving it with a side of pickled red onions for a tangy contrast that’ll make your taste buds sing!

Mangú with Lamb Stew

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as bold and vibrant as your Aunt Linda’s holiday sweater—Mangú with Lamb Stew. This isn’t just food; it’s a flavor fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups mashed plantains (ripe but firm, for the perfect mash)
• 1 lb lamb shoulder, cubed (because size matters)
• 2 tbsp olive oil (or any oil that doesn’t start drama)
• 1 onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (more if you’re fighting vampires)
• 1 bell pepper, sliced (color of your choice, we don’t discriminate)
• 1 cup tomato sauce (homemade or store-bought, no judgment here)
• 1 tsp cumin (for that earthy whisper)
• Salt and pepper to taste (because you’re the boss of your dish)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add lamb cubes and brown on all sides, about 5 minutes. (Tip: Don’t crowd the pot, or your lamb will steam instead of sear.)
3. Toss in onion, garlic, and bell pepper, sautéing until the onion is translucent, about 3 minutes. (Tip: Stir occasionally to prevent any ingredient from feeling left out.)
4. Pour in tomato sauce and sprinkle cumin, salt, and pepper. Stir to combine, then simmer on low heat for 1 hour. (Tip: Cover the pot to keep the flavors from escaping.)
5. While the stew simmers, peel and boil plantains in salted water until tender, about 15 minutes. Drain and mash with a fork until smooth.
6. Serve the mashed plantains (Mangú) topped with the lamb stew. (Tip: Garnish with fresh cilantro for a pop of color and freshness.)

Rich in flavor and comforting in texture, this dish is a hug in a bowl. Serve it with a side of fried cheese or avocado slices for an extra layer of indulgence that’ll make your heart sing.

Conclusion

Whether you’re planning a cozy family breakfast or a festive gathering, these 25 delicious Mangú recipes offer something for every occasion. We hope this roundup inspires you to explore the versatility and rich flavors of Mangú. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to spread the joy of cooking with Mangú!