Mangu Recipes

Steps:

• In small bowl, mix onion and vinegar. Cover; refrigerate until ready to serve.
• Cut plantains into 8 pieces. Place plantains in 2-quart saucepan; cover with water. Heat to boiling; reduce heat to medium. Cook 20 to 25 minutes or until plantains are tender.
• Using slotted spoon, remove plantain pieces from water. Place in medium bowl with butter; mash plantains, adding water from cooking liquid, until mixture is mashed.
• For each serving, top about 1 cup mashed plantains with sliced onion; serve with fried egg.

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Steps:

• To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
• Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
• In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
• Transfer mangu to platter and top with onions.