Mangú is a dominican traditional dish served for breakfast lunch or dinner. Mangú is often served topped with a vinegary onion sauce called escabeche. Then add in 4 tablespoons of butter instead of the olive oil as well as 2 red onions 1 tablespoon vinegar and 1 cup of cold water to mash together with the softened plantains. Mangú is made up of boiled either ripe or green plantains or green bananas. Cool plantains and peel.
Drain reserving 1 cup of the liquid. In the dominican republic these mashed plantains are popular for breakfast served with eggs salchichon sausage and sliced avocado. Mangú de plátanos is a traditional dominican breakfast or lunch or dinner that s made by boiling and mashing green plantains with oil or butter a dish for the people canelo says that s part. The dish is topped with sautéed red onions that have been cooked with vinegar. Place the plantains and water in a saucepan.
A great alternative to mashed potatoes. It is traditionally served with fried eggs fried cheese and fried dominican salami. The plantains are then mashed with butter margarine or oil in the water in which they were boiled. Bring to a boil and cook 20 minutes until plantains are tender but slightly firm. Mangú is a staple dish of the country and uses the same unripe plantains boiled in salted water until tender.
Mangú is a staple dish of the country and uses the same unripe plantains boiled in salted water until tender. A great alternative to mashed potatoes. Drain reserving 1 cup of the liquid. Mangú is a dominican traditional dish served for breakfast lunch or dinner.
