While on vacation in the Dominican Republic a few weeks ago, I was lucky enough to have time for a leisurely breakfast each day featuring a Dominican classic: mangu. Mangu is mashed plantains with butter or olive oil and can be served plain or, as I often ate it, with fried cheese. Back at home and craving mangu once again, but with very little time to make breakfast in the morning, I decided to turn it into a side dish for dinner. In keeping with the flavors I missed from my trip, I made Camarones al Ajillo or Shrimp with Garlic to serve atop the mangu.
For mangu, you’ll need green (unripe) plantains.
Put a few slits in each plantain skin, then boil them for about 15 minutes in a large pot until the skins start to open and the plantain is exposed.
Once they’re ready, the skin will peel off easily.
Remove the plantains from their skins but don’t throw out the cooking water just yet.
Mash the plantains and slowly add the reserved cooking water until you create a smooth texture. Add a few tablespoons of butter and mix in.
Top with shrimp, fish or even pork, and you’ll have a filling Dominican-inspired dinner.
More Mashed Recipes From Family & Friends
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Jeanette’s Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes
Cooking With Elise: Savory Banana Corn Cakes
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese
The Sensitive Epicure: Italian Style Smashed Potatoes
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary
FN Dish: Mashed Spring Sides