12 Delicious Mangu Recipes for Every Occasion

Breakfast, brunch, or even a cozy dinner—mangu, the beloved Dominican dish made from mashed plantains, is versatile enough to shine at any meal. Whether you’re craving something traditional or eager to try a creative twist, our roundup of 12 delicious mangu recipes has something for every occasion. Dive in and discover how this simple ingredient can transform into a star dish that’ll have everyone asking for seconds!

Traditional Dominican Mangu

You’ve probably heard of mashed potatoes, but have you ever tried mangu? It’s a creamy, dreamy Dominican dish that’s as comforting as it is simple to make.

Ingredients

• 4 green plantains (look for ones that are just ripe, not too soft)
• 1/4 cup salted butter (or unsalted, adjust seasoning accordingly)
• 1/2 cup water (reserved from boiling the plantains)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, thinly sliced (for the topping, optional but recommended)
• 1 tsp salt (adjust to taste)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and removing the skin under running water to avoid staining your hands.
2. Cut the plantains into 1-inch chunks and boil them in a pot of salted water for about 20 minutes, or until they’re fork-tender.
3. Reserve 1/2 cup of the boiling water, then drain the plantains.
4. Mash the plantains in a bowl with the butter and reserved water until smooth. Tip: For extra creaminess, mash while the plantains are still hot.
5. In a small pan, heat the olive oil over medium heat and sauté the onions until they’re golden and crispy, about 5 minutes. Tip: Stir occasionally to prevent burning.
6. Serve the mangu hot, topped with the crispy onions. Tip: For a traditional touch, pair it with fried cheese, salami, and eggs for a hearty breakfast.

Expect a velvety texture with a subtle sweetness from the plantains, perfectly balanced by the savory onions. Try scooping it up with a piece of crispy toast for an unexpected twist.

Mangu with Fried Cheese and Salami

Wondering what to make for breakfast that’s both hearty and full of flavor? Let me introduce you to Mangu with Fried Cheese and Salami, a dish that’s as fun to make as it is to eat. It’s a simple yet satisfying meal that’ll start your day off right.

Ingredients

• 2 green plantains (ripe but firm)
• 1/4 cup butter (salted or unsalted, your choice)
• 1/2 cup water (for boiling)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup frying cheese (queso de freir, cut into thick slices)
• 4 slices of salami (thick-cut works best)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. In a medium pot, boil the plantain chunks with water and salt over medium heat for 15 minutes, or until very tender.
3. Drain the plantains, reserving 1/4 cup of the cooking water.
4. Mash the plantains with butter and the reserved cooking water until smooth. Tip: For extra creaminess, add a bit more butter.
5. Heat olive oil in a skillet over medium-high heat. Fry the cheese slices for 2 minutes on each side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure even frying.
6. In the same skillet, fry the salami slices for 1 minute on each side, until slightly crispy.
7. Serve the mashed plantains topped with fried cheese and salami. Tip: For a spicy kick, drizzle with hot sauce.

Velvety smooth mangu pairs perfectly with the crispy, salty cheese and salami. Try serving it with a side of pickled onions for a tangy contrast.

Mangu with Avocado and Eggs

Did you ever wake up craving something hearty yet simple? Mangu with avocado and eggs is your answer—a Dominican classic that’s as comforting as it is easy to whip up.

Ingredients

• 2 green plantains (look for ones that are just starting to yellow for the perfect sweetness)
• 1/4 cup salted butter (or substitute with olive oil for a lighter version)
• 1/2 cup water (reserved from boiling the plantains)
• 1 tsp salt (adjust to taste)
• 2 ripe avocados (Haas works great for creaminess)
• 4 eggs (fresh eggs will give you the best yolk)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. Boil the plantains in a pot of water with 1 tsp salt until fork-tender, about 15 minutes.
3. Reserve 1/2 cup of the boiling water, then drain the plantains.
4. Mash the plantains with the butter and reserved water until smooth. Tip: A potato masher works best here.
5. While the plantains boil, heat olive oil in a skillet over medium heat.
6. Fry the eggs to your liking—sunny side up adds a nice runny yolk for the dish.
7. Slice the avocados in half, remove the pit, and scoop out the flesh.
8. Serve the mashed plantains with sliced avocado and a fried egg on top. Tip: A sprinkle of salt on the avocado enhances its flavor.

Perfectly creamy mangu pairs wonderfully with the buttery avocado and rich egg yolk. Try serving it with a side of pickled red onions for an extra kick.

Spicy Mangu with Shrimp

Ever tried mangu? It’s a Dominican classic, but we’re kicking it up a notch with some spicy shrimp. Perfect for when you’re craving something hearty with a bit of heat.

Ingredients

• 2 green plantains (yellow ones are sweeter, but green are traditional)
• 1/4 cup butter (or olive oil for a dairy-free version)
• 1/2 cup water (reserve some to adjust consistency)
• 1 tsp salt (adjust to taste)
• 1 lb shrimp, peeled and deveined (size doesn’t matter much here)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1/2 tsp red pepper flakes (more if you like it spicy)
• 1/4 cup red onion, thinly sliced (for a bit of crunch)
• 1 tbsp lime juice (freshly squeezed packs more punch)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. Boil the plantains in salted water until tender, about 15 minutes. Tip: They’re ready when a fork slides in easily.
3. Drain the plantains, then mash them with butter and water until smooth. Tip: Add water a little at a time to get the right consistency.
4. In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
5. Add the shrimp to the skillet, cooking until pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Stir in the red onion and lime juice, cooking for another minute.
7. Serve the spicy shrimp over the mashed plantains.

A creamy, spicy, and utterly satisfying dish that’s sure to impress. Try topping it with avocado slices or a drizzle of hot sauce for an extra kick.

Mangu with Grilled Chicken

Hey, you’re in for a treat with this Mangu with Grilled Chicken recipe—it’s a hearty, flavorful dish that’s perfect for any meal of the day. Here’s how you can whip it up at home.

Ingredients

• 2 large green plantains (look for ones that are slightly yellow for sweetness)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (for boiling)
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil (for grilling)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Peel the plantains and cut them into 1-inch pieces.
2. In a medium pot, bring the water to a boil over high heat. Add the plantain pieces and salt. Boil for 15 minutes, or until the plantains are very tender.
3. While the plantains are boiling, preheat your grill to medium-high heat (about 375°F).
4. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken breasts.
5. Drizzle the chicken with 1 tbsp olive oil and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
6. Drain the plantains and reserve 1/4 cup of the cooking water. Mash the plantains with the olive oil and reserved water until smooth.
7. Serve the mashed plantains (mangu) with the grilled chicken on top. Tip: For extra flavor, top with sautéed onions.

Wow, the creamy texture of the mangu pairs perfectly with the smoky, spicy grilled chicken. Try serving it with a side of avocado for a fresh contrast.

Vegan Mangu with Sauteed Vegetables

Today’s the perfect day to shake up your breakfast routine with something both comforting and vibrant. Vegan Mangu with Sauteed Vegetables brings a delightful twist to your morning, blending creamy mashed plantains with a colorful veggie sauté.

Ingredients

• 2 large green plantains (peeled and chopped)
• 1/4 cup olive oil (or any neutral oil)
• 1 small red onion (thinly sliced)
• 1 red bell pepper (sliced)
• 1 zucchini (sliced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Boil the plantains in a large pot of water for 20 minutes, or until they’re fork-tender.
2. While the plantains cook, heat 2 tbsp of olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables are soft but still vibrant. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Drain the plantains and mash them in a bowl with the remaining olive oil, salt, and black pepper. Gradually add water until you reach a creamy consistency. Tip: The texture should be smooth but not runny.
4. Serve the mashed plantains topped with the sautéed vegetables. Tip: For an extra flavor boost, drizzle with a little more olive oil before serving.

Mashing the plantains while they’re hot ensures a smoother texture, and the sautéed vegetables add a nice crunch. This dish is a beautiful balance of creamy and crisp, making it a satisfying start to any day. Try pairing it with a spicy salsa for an extra kick.

Mangu with Beef Stew

Ready to dive into a comforting bowl of Mangu with Beef Stew? This Dominican classic combines creamy mashed plantains with a rich, savory beef stew that’s sure to warm you up from the inside out.

Ingredients

• 4 green plantains (peeled and quartered)
• 1/4 cup butter (or olive oil for a dairy-free version)
• 1/2 cup water (reserved from boiling plantains)
• 1 lb beef stew meat (cut into 1-inch pieces)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion (diced)
• 1 bell pepper (diced, any color)
• 2 cloves garlic (minced)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp tomato paste
• 2 cups beef broth (low sodium preferred)
• 1 tsp oregano (dried or fresh)
• 1/2 tsp cumin

Instructions

1. Boil the plantains in a large pot of salted water until very tender, about 20 minutes. Reserve 1/2 cup of the boiling water before draining.
2. While the plantains boil, heat olive oil in a large skillet over medium-high heat. Add the beef pieces and brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Cook until softened, about 3 minutes.
4. Stir in the tomato paste, salt, pepper, oregano, and cumin. Cook for another minute until fragrant.
5. Return the beef to the skillet. Add the beef broth, bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours, or until the beef is tender.
6. Mash the boiled plantains with butter and the reserved water until smooth. Adjust consistency with more water if needed.
7. Serve the mangu topped with the beef stew. For an extra touch, garnish with pickled red onions or a sprinkle of fresh cilantro.

Look at how the creamy mangu perfectly soaks up the flavorful stew, creating a dish that’s both hearty and satisfying. Try serving it with a side of avocado or a fried egg for breakfast the next day.

Mangu with Onions and Vinegar Sauce

Perfect for a hearty breakfast or a lazy weekend brunch, this Mangu with Onions and Vinegar Sauce brings a taste of the Dominican Republic right to your kitchen. It’s simple, satisfying, and packed with flavor.

Ingredients

• 4 green plantains (look for ones that are slightly yellow for sweetness)
• 1/4 cup olive oil (or any neutral oil)
• 1 large white onion, thinly sliced
• 1/4 cup white vinegar (apple cider vinegar works too)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (for boiling)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. In a medium pot, bring the water to a boil over high heat. Add the plantain chunks and salt. Boil for 15-20 minutes, or until the plantains are very tender.
3. While the plantains boil, heat the olive oil in a skillet over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the vinegar to the skillet with the onions. Cook for another 2 minutes, then remove from heat. Tip: The vinegar will mellow as it cooks, so don’t worry if it seems strong at first.
5. Drain the plantains and reserve 1/4 cup of the cooking water. Mash the plantains with a fork or potato masher, adding the reserved water as needed to reach a smooth consistency. Tip: For extra creamy mangu, mash while the plantains are still hot.
6. Serve the mashed plantains topped with the onion and vinegar sauce.

The mangu should be creamy with a slight chunkiness, while the onions add a sharp, tangy contrast. Try serving it with a side of fried cheese or salami for a traditional Dominican breakfast.

Mangu with Coconut Milk

Just imagine waking up to the comforting aroma of Mangu with Coconut Milk, a twist on the classic Dominican breakfast that’s both creamy and subtly sweet. You’re in for a treat that’s as easy to make as it is delicious.

Ingredients

• 2 green plantains, peeled and sliced (look for ones that are just starting to yellow for the perfect sweetness)
• 1 cup coconut milk (full-fat for extra creaminess)
• 2 tbsp unsalted butter (or coconut oil for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup water (to help soften the plantains)

Instructions

1. Place the sliced plantains in a medium pot and add the water. Bring to a boil over medium-high heat.
2. Reduce the heat to medium, cover, and simmer for 15 minutes, or until the plantains are fork-tender.
3. Drain the plantains, reserving 1/4 cup of the cooking water.
4. Return the plantains to the pot and mash them with a potato masher until smooth. Tip: For extra smooth Mangu, use a food processor.
5. Heat the coconut milk and butter in a small saucepan over low heat until the butter is melted.
6. Pour the coconut milk mixture over the mashed plantains and stir until fully incorporated. Tip: If the Mangu is too thick, add the reserved cooking water a tablespoon at a time until desired consistency is reached.
7. Season with salt and stir well. Tip: Taste and adjust the seasoning before serving.

Enjoy the creamy texture and the rich, coconutty flavor of this Mangu. Serve it with a side of fried cheese or eggs for a hearty breakfast that’ll keep you full till lunch.

Mangu with Pumpkin and Cinnamon

Oh, you’re in for a treat with this twist on a classic! Mangu with pumpkin and cinnamon brings a cozy, autumnal vibe to your breakfast table, blending the creamy texture of mashed plantains with the sweet, spiced notes of pumpkin.

Ingredients

• 2 green plantains, peeled and chopped (look for firm, green skins)
• 1 cup pumpkin puree (canned or homemade, but ensure it’s unsweetened)
• 1/2 tsp cinnamon (adjust to taste for more warmth)
• 2 tbsp butter (or coconut oil for a dairy-free version)
• 1/4 cup water (for boiling plantains)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Bring a pot of water to a boil over high heat. Add the chopped plantains and boil for 15-20 minutes, until fork-tender.
2. Drain the plantains, reserving 1/4 cup of the cooking water. Tip: The starchy water helps achieve the perfect creamy texture.
3. In a mixing bowl, mash the plantains with a fork or potato masher. Gradually mix in the reserved water until smooth.
4. Stir in the pumpkin puree, cinnamon, butter, and salt. Mix until all ingredients are well combined and the mixture is creamy. Tip: For extra fluffiness, whip the mangu with a whisk for a minute.
5. Serve warm. Tip: Garnish with a sprinkle of cinnamon or a drizzle of honey for added sweetness.

Silky smooth with a hint of spice, this mangu is a delightful departure from the traditional. Pair it with fried cheese or eggs for a hearty breakfast, or enjoy it as a sweet side dish at dinner.

Mangu with Mushrooms and Garlic

So you’re looking for something hearty yet simple to whip up for breakfast or brunch? Let me introduce you to a dish that’s as comforting as it is flavorful, combining the creamy goodness of mangu with the earthy tones of mushrooms and a punch of garlic.

Ingredients

• 2 large green plantains (peeled and sliced into 1-inch pieces)
• 1/4 cup olive oil (or any neutral oil)
• 8 oz mushrooms (sliced, cremini or button work great)
• 4 cloves garlic (minced, adjust to taste)
• 1/2 cup water
• 1 tbsp butter (for richness, optional)
• Salt (to taste)

Instructions

1. Boil the plantain pieces in salted water until very tender, about 15 minutes.
2. While the plantains cook, heat olive oil in a pan over medium heat. Add the mushrooms and sauté until they start to brown, about 5 minutes.
3. Add the minced garlic to the mushrooms and cook for another minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Drain the plantains and mash them with a fork or potato masher, gradually adding water until you reach a creamy consistency. Tip: The amount of water needed can vary, so add it slowly.
5. Stir in the butter for extra richness if using, and season with salt to taste.
6. Serve the mashed plantains topped with the garlicky mushrooms. Tip: For an extra touch, garnish with fresh parsley or a squeeze of lime.

Unbelievably creamy with a savory depth from the mushrooms and garlic, this dish is a game-changer. Try it with a side of fried eggs or avocado for a complete meal that’ll keep you full and happy.

Mangu with Sweet Plantains and Honey

Zesty and comforting, this dish brings a taste of the Caribbean to your kitchen with minimal fuss. You’ll love how the creamy mangu pairs with the caramelized sweetness of plantains, all drizzled with honey for that perfect finish.

Ingredients

• 2 green plantains (look for firm, unblemished skins)
• 1/4 cup butter (salted or unsalted, your choice)
• 1/2 cup water (for boiling)
• 1 tsp salt (adjust to taste)
• 2 tbsp honey (local or organic for best flavor)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Peel the plantains and cut them into 1-inch chunks.
2. In a medium pot, bring water to a boil over high heat. Add the plantain chunks and salt. Boil for 15 minutes, or until fork-tender.
3. Drain the plantains, reserving 1/4 cup of the cooking water.
4. Mash the plantains with butter and the reserved cooking water until smooth. Tip: For extra creaminess, add a splash more water if needed.
5. Heat olive oil in a skillet over medium heat. Add the mashed plantains and cook for 2 minutes, stirring occasionally, until slightly golden.
6. Drizzle honey over the mangu and serve immediately. Tip: For a decorative touch, swirl the honey with a spoon before serving.

Creamy, sweet, and utterly satisfying, this mangu with sweet plantains and honey is a delightful twist on a classic. Try serving it with a side of scrambled eggs for a hearty breakfast or brunch.

Conclusion

Great variety awaits in these 12 mangu recipes, perfect for any event or craving. We’ve shared everything from classic to creative twists, ensuring there’s something for everyone. Now, it’s your turn to bring these dishes to life in your kitchen! Don’t forget to comment with your favorite, and if you loved this roundup, share the inspiration on Pinterest. Happy cooking!