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Caribbean

Dominican Mashed Green Plantains

Dominican mangú with soft mashed green plantains and tangy sautéed onions.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Dominican Mashed Green Plantains

35 mintotal

Prep 10 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is counted; mash the boiled plantains while they are still hot and add cooking water gradually.

Method

  1. Boil Green Plantain chunks in Water with 0.75 tsp Salt for 18 to 20 minutes, until very tender.

    18–20 min

  2. Reserve 0.25 cup of the cooking Water, then drain the Green Plantain.

  3. Mash the Green Plantain with 1 tbsp Olive Oil and enough reserved Water to make a soft, smooth mash.

  4. Heat the remaining Olive Oil in a pan and cook Onion with the remaining Salt for 4 minutes.

    4 min

  5. Add Vinegar to the Onion and cook for 1 minute until the onions are glossy and tangy.

    1 min

  6. Spoon the Onion over the mashed Green Plantain and serve warm.

How to tell it's done

The plantain mash should be smooth, soft, and spoonable, with glossy tangy onions on top.

Getting it right

Tip

Add the reserved cooking water gradually; mangú should be soft and creamy, not stiff.

What to serve it with

Serve as a vegan base, or pair with eggs and cheese separately for a classic Dominican-style breakfast plate.

Common mistakes

The mangú is stiff instead of soft and spoonable.
Mash in reserved hot cooking water gradually until the plantain loosens. Adding cold liquid makes the mash tighten.

Substitutions

  • Olive Oil — Use Cooking Oil for a neutral-tasting version.
  • Vinegar — Use Lemon Juice if Vinegar is unavailable, but the onion topping will taste brighter and less traditional.

Storing and reheating

Refrigerate mangú and onions separately for up to 2 days. Reheat the plantain mash covered with a splash of water and warm the onions separately; freezing is not recommended.