About the Recipe
Ingredients
Plantains (same ripeness), Water (1.25 to 2+ cups depending on ripeness), Salt (optional), Pepper (optional), Up to 1 stick of butter
Preparation
Peel the Plantains:
If using green (unripe) plantains, cut off the top and bottom.
Make a few shallow slits lengthwise in the peel.
Use your thumb to separate the peel from the flesh. If the peel doesn’t come off easily, carefully cut it away.
Cut the Plantains:
Slice or dice them. Christine recommends cutting them in half crosswise, then slicing each half lengthwise into ¼-inch “planks.”
Rinse Thoroughly:
Place the sliced plantains in a colander and rinse them well to remove excess starch. This helps make the mangú creamy instead of sticky or gummy.
Cook:
Place the plantains in a large pot (don’t fill more than ¾ full).
Season with salt and pepper if desired.
Add water according to ripeness (see below).
Cover and cook on medium heat until the plantains are very tender and mashable.
Add more water if needed during cooking.
Mash:
Once fully cooked, add up to a stick of butter.
Mash thoroughly and season to taste.
For a thinner mangú, stir in more water.
For a thicker mangú, cook over low heat while stirring constantly (note: it will thicken as it cools).
Water & Cooking Time Guidelines (based on ripeness):
Green (unripe):2+ cups of water25–30+ minutes
Yellow (ripe):1½–2 cups of water20–25 minutes
Black (very ripe):~1¼ cups of water15–20 minutes
Note from Christine:
I prefer very ripe plantains for a sweeter mangú because they’re easier to peel, cook faster, and have a sweeter, more versatile flavor. Sweet mangú is often used in dishes like pastelón de plátano maduro (a Dominican-style plantain shepherd’s pie).