Mangu Recipe

Plantains: Green plantains are the star of this dish, providing a starchy base that becomes creamy when mashed.

Water: Used to boil the plantains until they are tender.

Salt: Enhances the flavor of the plantains and the overall dish.

Butter: Adds richness and a smooth texture to the mashed plantains.

Onions: Sautéed to perfection, they add a sweet and savory topping to the mangu.

Olive oil: Used to sauté the onions, giving them a deliciously soft and flavorful finish.

When boiling the plantains, make sure to add the salt to the water right from the start. This helps the plantains absorb the salt evenly, enhancing their flavor. Additionally, when mashing the plantains, if they seem too dry, you can add a bit of the reserved boiling water to achieve a smoother consistency.

• green plantains - Substitute with ripe plantains: Ripe plantains will give a sweeter flavor and a softer texture, which can be a pleasant variation.

• green plantains - Substitute with yuca (cassava): Yuca has a similar starchy texture and can be mashed similarly to plantains.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and is often considered healthier.

• butter - Substitute with ghee: Ghee has a richer flavor and is lactose-free, making it a good alternative for those with lactose intolerance.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• sliced onions - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a different depth of flavor.

• sliced onions - Substitute with leeks: Leeks offer a more delicate and slightly sweet flavor, which can be a nice variation.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a neutral taste, which can be a good substitute for olive oil in cooking.

• Allow the mangu to cool completely before storing. This prevents condensation, which can make the plantains soggy.

• Transfer the cooled mangu into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the mangu in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of water or olive oil to restore its creamy texture.

• For freezing, portion the mangu into individual servings. This makes it easier to thaw and reheat only what you need.

• Place the portions into freezer-safe bags or containers. Ensure you remove as much air as possible to prevent freezer burn.

• Label the containers with the date to keep track of how long they’ve been stored. Mangu can be frozen for up to 2 months.

• When ready to use, thaw the mangu in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding a bit of water or butter to bring back its smooth consistency.

• For the sautéed onions, store them separately in an airtight container in the fridge. They can be reheated in a frying pan with a little olive oil to regain their flavor and texture.

• If freezing the sautéed onions, place them in a freezer-safe bag or container. They can be frozen for up to 2 months and should be thawed in the refrigerator before reheating.

• Stovetop Method:

  1. Place the leftover mangu in a non-stick skillet.
  2. Add a splash of water or broth to rehydrate the plantains.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. If needed, add a bit more butter to restore its creamy texture.

• Microwave Method:

  1. Transfer the mangu to a microwave-safe dish.
  2. Sprinkle a little water or broth over the top.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. If necessary, add a small amount of butter and stir to combine.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the mangu in an oven-safe dish.
  3. Add a few tablespoons of water or broth to keep it moist.
  4. Cover with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Stir in some butter if it seems dry.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the mangu in the top pot.
  3. Stir occasionally, adding a bit of water or broth if needed.
  4. Heat until the mangu is warmed through and smooth.

• Steamer Method:

  1. Place the mangu in a heatproof dish that fits inside your steamer.
  2. Add a small amount of water or broth to the dish.
  3. Steam for about 10-15 minutes, or until heated through.
  4. Stir in some butter to enhance the creamy texture.

• Pot: Used to boil the plantains in salted water until they are tender.

• Knife: Essential for peeling and cutting the plantains into chunks.

• Cutting board: Provides a safe surface to cut and peel the plantains.

• Colander: Used to drain the boiled plantains after they are tender.

• Masher: Helps to mash the plantains with butter until smooth.

• Frying pan: Used to sauté the onions in olive oil until they are soft.

• Wooden spoon: Useful for stirring the onions while they sauté.

• Measuring cups: Ensures accurate measurement of water, butter, and olive oil.

• Measuring spoons: Ensures accurate measurement of salt.

Pre-cut plantains: Peel and cut the plantains in advance to save time during cooking.

Use a microwave: Soften the plantains in the microwave for a few minutes before boiling to reduce cooking time.

Pre-sauté onions: Sauté the onions ahead of time and store them in the fridge for quick assembly.

Instant pot: Use an Instant Pot to boil the plantains faster than traditional methods.

Batch cooking: Make a larger batch of mangu and store portions in the freezer for quick reheating.