Dominican Mangú with Pickled Red Onions
A traditional Dominican breakfast delight
Explore the vibrant flavors of the Caribbean with this creamy mashed plantain dish, topped with tangy pickled onions.
- 45 min
- 4
- Easy
Ingredients
For the Mangú
For the Pickled Red Onions
For Garnishing
Preparation
Preparing the Plantains
Peel and Slice Plantains
Peel and slice the plantains into even pieces.
Boil Plantains
Bring a large pot of water to a boil, add a pinch of salt, then add the sliced plantains.
Cook Until Tender
Cook the plantains until tender, about 15-20 minutes.
Ensure the plantains are cooked until tender for a smooth mash.
Making the Pickled Red Onions
Combine Pickling Liquid
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer.
Add Onions to Liquid
Place sliced onions in a heatproof bowl and pour the hot vinegar mixture over them.
Let Onions Pickle
Let them sit and pickle while the plantains cook.
Cooking Process
Mashing Plantains
Drain the cooked plantains, then mash with butter, olive oil, and a 1/4 cup of water until smooth.
Mixing Flavors
Adjust salt to taste while mashing.
Combining Ingredients
Mix in 2 tablespoons of pickled onions for added zing.
Plating & Serving
Dominican Mangú with Pickled Red Onions
Dominican Mangú with Pickled Red Onions
Chef’s Tip
Choose plantains that are firm yet slightly ripe for perfect texture.
Plating & Serving
Serve the creamy Mangú in a shallow bowl, topped generously with pickled onions and garnished with fresh cilantro and crumbled cheese.