Dominican Mangu Recipe - Mashed Green Plantains with Sauteed Onions
A recipe for the classic Dominican Mangù, or mashed plantains with sauteed onions. Typically served for breakfast, mashed plantains also make a great side dish for dinner. Try this Mangù recipe tonight!
1tablespoonsalt for cooking the plantains, plus extra to taste
Freshly ground black pepper, to taste
Peel the plantains: Chop the ends off the plantains. Peel the plantains by using a sharp knife to slit the peel along the length of the plantain, and separate the skin from the plantain. Use a knife to peel off any remaining skin or pith. Chop the peeled plantains in quarters.
Bring a large pot of water to a boil (with 1 tablespoon of salt) and place the plantains into the boiling water carefully. Cook for ~30-40 minutes, or until the plantains are very very soft. Drain the water, reserving about 1/2 cup of liquid, and mash the plantains with a potato masher. Add more liquid if the plantains are too thick, and season with salt and pepper, if desired.
While the plantains are cooking, prepare the onions. In a large skillet, heat the tablespoon of olive oil and saute the sliced onions over medium-low heat for about 15 minutes, stirring often. Don't let the onions brown. Add the lime juice and butter, and saute until the butter is melted. Season with salt and pepper.
Serve the mashed plantains with sauteed onions on top.