Mangu (Mashed Green Plantains)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 green plantains, cut in half
1/2 tablespoon of salt
1/2 cup of warm half/half milk
½ bar of butter, room temperature
1 large yeloow onion, finely chopped
1 tablespoon of vinegar
2 tablespoons of oil
2 tablespoons of water

TIP: If plantains have been in the refrigerator or are not at room temperature, place them in a bowl with hot tap water for a few minutes. This, makes it easier for you peel

TIP: For a thorough cooking, plantains need to be completely covered with water

TIP: Mangu needs to be served hot, as it tends to harden as it gets cold

Make a shallow slit along the length of the plantains.

Remove peel using your thumb to pull away the peel and cut them in half

In a pot, boil water with salt

Cook the plantains for 20 minutes or until tender

Add 2 cups of cold water the last 5 minutes and remove from heat

In the meantime, in a skillet, heat oil and sauté onions until translucent. Add the vinegar, water and stir for a minute. Set aside

Drain the plantains 

In a mixing bowl or food processor, add plantains, milk and butter. Mash really well until you reach a smooth consistency

Shape into a round shape using a ramekin dish.

Garnish with saute onion on top

Serve with Dominican salami (such as Salami Higueral), eggs, fry cheese, sausage