Vegan Mangú: The Ultimate Guide to Creamy Dominican Mashed Plantains
Embark on a culinary journey to the Caribbean with this delightful vegan mangú recipe! Give your breakfast a savory, tropical spin with these perfectly cooked and mashed green plantains, generously topped with tangy pickled red onions. This plant-based twist on a Dominican classic promises a truly satisfying and flavorful experience.
One of my absolute favorite aspects of cooking is the incredible opportunity it provides to explore diverse cuisines from all corners of the globe. There’s a unique joy in recreating traditional dishes and finding creative ways to make them accessible for a vegan lifestyle. From the rich flavors of Cuban congri to the delicate sweetness of Filipino tahô, and the comforting spices of Japanese katsu curry, the world of vegan international cooking is endlessly fascinating. This vegan mangú is a perfect example, bringing the vibrant tastes of the Dominican Republic right into your kitchen with a plant-based twist.
What Is Mangú? A Dominican Staple
Mangú is more than just a dish; it’s a cultural icon in the Dominican Republic. This beloved traditional meal is crafted from mashed green plantains and is famously crowned with bright, zesty pickled red onions. While it’s renowned as a breakfast staple, often gracing tables to start the day, mangú’s hearty and satisfying nature makes it suitable for enjoyment any time of day, whether for lunch or dinner.
Similar to tostones, another popular plantain dish, mangú exclusively uses unripe, firm green plantains. However, the preparation diverges significantly: instead of being fried into crispy disks, mangú plantains are boiled until tender, then expertly mashed into a smooth, almost fluffy, and incredibly creamy consistency. Think of it as a tropical cousin to mashed potatoes, but with its own distinct flavor profile. Traditionally, butter is incorporated into mangú for richness. For our vegan rendition, a simple yet effective swap to a quality plant-based butter ensures that our vegan mangú is every bit as luxurious and delicious as the authentic version, without compromising on taste or texture.
Key Ingredients for Authentic Vegan Mangú
Creating perfect mangú relies on a few core ingredients. Always refer to the recipe card below for precise quantities and detailed instructions.
- Green Plantains – The star of the show! Make sure they are truly green and firm. You’ll need to carefully cut off the ends and remove the thick peel before cooking.
- Salt – Essential for seasoning the plantains during boiling and enhancing their natural savory flavor.
- Vegan Butter – This is key for achieving that rich, creamy texture and traditional taste. Both high-quality store-bought vegan butter or a homemade variety like this vegan butter recipe will work beautifully. It adds an irreplaceable depth of flavor.
- Water – Used for boiling the plantains and, crucially, a portion of this starchy cooking water is reserved to help achieve the desired smooth consistency during mashing.
- Pickled Red Onion – This is not just an optional garnish; it’s the traditional and arguably most important topping for mangú. Its bright acidity cuts through the richness of the plantains, creating a harmonious balance of flavors. I cannot recommend it enough!
- Fresh Cilantro – An optional, yet highly recommended, topping for a burst of freshness and color.
- Olive Oil – A light drizzle of good quality extra-virgin olive oil over the finished mangú can add a lovely subtle fruitiness and sheen.
How to Choose the Best Green Plantains
The success of your mangú hinges on selecting the right plantains. For this savory dish, it is imperative to use *green* plantains. Ripe yellow or brown plantains are sweet and have a different texture, making them unsuitable for mangú. When scouting for ideal plantains, look for ones that are entirely green on the outside, without any noticeable black spots or yellow streaks. They should feel very firm and heavy for their size when you gently squeeze them. This firmness indicates their high starch content, which is what gives mangú its characteristic savory flavor and smooth, mashable texture.
Step-by-Step Guide: How to Make Creamy Vegan Mangú
Making mangú is surprisingly straightforward and follows a process very similar to preparing classic mashed potatoes. Don’t be intimidated by plantains; the method is quite forgiving!
1. Prepare the Plantains: Begin by carefully slicing off both ends of each green plantain. Then, make a shallow cut along the length of the plantain peel, being careful not to cut too deep into the flesh. Using your fingers or the tip of a knife, peel back the thick skin, which can be a bit challenging with green plantains. Once peeled, slice each plantain in half lengthwise, and then cut each half into roughly 3-inch pieces. This size ensures even cooking.
2. Cook the Plantains: Place all the prepared plantain pieces into a large, sturdy pot or saucepan. Cover them generously with cold water, ensuring the plantains are fully submerged. Add the specified amount of salt to the water; this seasons the plantains from the inside out. Bring the water to a rolling boil over high heat. Once boiling vigorously, reduce the heat to a gentle simmer, cover the pot, and cook for about 20 minutes, or until the plantains are exceptionally tender. You should be able to easily pierce them with a fork with little resistance.
3. Drain and Reserve Water: Before draining, carefully measure and reserve 1 1/4 cups of the starchy cooking water from the pot. This liquid is precious and will be used to achieve the perfect creamy consistency for your mangú. Once the water is reserved, drain the cooked plantains thoroughly in a colander and return them to the empty pot.
4. Mash to Perfection: Using a sturdy potato masher or a large fork, begin to mash the tender plantains in the pot. Once they are partially broken down, add the vegan butter. Continue mashing, gradually incorporating the reserved cooking water, a little at a time. Work steadily until the plantains transform into a smooth, lump-free, and delightfully creamy texture, much like well-made mashed potatoes. Be patient and add water incrementally to avoid making it too thin.
5. Finish and Serve: Taste the mangú and adjust the seasoning as needed, adding more salt or a pinch of black pepper if desired. Serve your warm, creamy mangú immediately. The traditional toppings of pickled red onion are non-negotiable for an authentic experience. A sprinkle of fresh cilantro and/or a delicate drizzle of extra virgin olive oil will elevate the dish further, adding both visual appeal and a fresh aromatic note.
Top Tips for Perfect Vegan Mangú
Achieving the perfect consistency and flavor in your vegan mangú is easy with these simple tips:
- Stick to Green Plantains: This cannot be stressed enough. Green plantains are starchy and savory, which is fundamental to mangú. Using yellow or brown plantains, which are much sweeter, will drastically alter the dish’s intended flavor profile and texture.
- Don’t Skimp on Liquid (Carefully!): Plantains are naturally very starchy and will continue to absorb liquid as they cool. Don’t be afraid to add enough of the reserved cooking water to achieve a smooth, creamy consistency. It might seem like a lot at first, but it prevents the mangú from becoming dry and stiff. Add it gradually, mashing thoroughly after each addition until you reach your desired creaminess.
- Mash Thoroughly: Mangú is celebrated for its smooth, velvety texture. While it doesn’t need to be absolutely microscopic-smooth, ensure that all larger pieces of plantain are fully mashed and incorporated. A potato masher works well, but for an even smoother result, some people prefer using a sturdy fork or even a food mill.
- Serve Immediately: For the best experience, mangú is traditionally served warm and fresh. As it cools, it will naturally firm up due to its starch content. While still delicious reheated, the initial serving offers the most desirable creamy texture.
- Balance the Seasoning: Always taste and adjust. The salt added during boiling is a start, but you might need more at the end. The pickled red onions provide a crucial tangy contrast, so consider that when seasoning the plantains themselves.
Delicious Serving Suggestions for Vegan Mangú
Mangú is often served as part of what Dominicans call los tres golpes, or “the three hits,” a hearty breakfast featuring salami, fried eggs, and fried cheese. Crafting a delicious vegan version of this traditional meal is easy and incredibly satisfying. You can substitute the eggs with a savory tofu scramble, replace the salami with your favorite vegan breakfast sausage, and swap the fried cheese for a plant-based cheese that crisps up nicely when pan-fried. This creates a full and flavorful plant-based plate that honors the spirit of the original.
Beyond “los tres golpes,” mangú is wonderfully versatile. Other excellent serving options include pairing it with fluffy rice and beans for a complete meal, adding slices of creamy fresh avocado for a luxurious touch, or alongside perfectly seasoned marinated tofu for extra protein. A simple side of black beans or a fresh green salad can also complement the richness of the mangú beautifully, making it suitable for any meal of the day.
Storage and Reheating Your Vegan Mangú
Proper storage ensures you can enjoy your delicious mangú for days to come. Vegan mangú can be refrigerated in an airtight container for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat or in the microwave. Due to the starchy nature of plantains, the mangú will thicken considerably as it cools. To bring it back to its creamy consistency and prevent it from becoming dry, you’ll need to add a splash of water, vegetable broth, or even a little plant-based milk while reheating and stirring frequently until smooth and warmed through.
Can Vegan Mangú Be Frozen?
Absolutely! This vegan mangú recipe is freezer-friendly, allowing you to prepare it ahead of time or store leftovers. You can freeze mangú for up to 3 months when stored in a well-sealed airtight container or a heavy-duty freezer bag. For best results, allow it to thaw completely in the refrigerator overnight before proceeding with reheating. Once thawed, simply follow the reheating instructions mentioned above, adding liquid as needed to restore its creamy texture. Freezing can be a convenient way to always have a taste of the Caribbean ready for a quick and flavorful meal.
More Savory Plant-Based Breakfast Recipes to Try
If you loved this savory plantain dish, you might enjoy exploring other unique and flavorful plant-based breakfast options:
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast) – A truly authentic and hearty Jamaican breakfast, made completely plant-based.
- Mexican Breakfast Burritos – Packed with flavorful fillings, these burritos are perfect for a satisfying start to your day.
- Breakfast Tacos with Avocado Pico De Gallo Salsa – Fun, fresh, and incredibly delicious, these tacos offer a vibrant twist on breakfast.
Enjoy, my friends! If you try this incredible vegan mangú recipe, please share your creation! Snap a photo and tag #jessicainthekitchen on Instagram! We absolutely love seeing your culinary adventures. Also, if you loved this recipe, please consider leaving a comment below and giving it a star rating. Your feedback is invaluable and greatly appreciated! Thanks so much for being here!
Mangú (Dominican Mashed Plantains)
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Ingredients
- 4 Green Plantains, ends cut off and peels removed (900 grams)
- 1 ½ Teaspoon Salt, 12 grams
- 4 Tablespoons Vegan Butter, ¼ cup or 56 grams
- 1 ¼ Cup Reserved Water, 282 grams/milliliters
- Pickled Red Onion, optional for topping
- Fresh Cilantro, optional for topping
- Olive Oil, optional for topping
Instructions
- Cut each plantain in half lengthwise then cut each half into 3 inch pieces.
- Add the plantain chunks to a large pot or saucepan and cover with water.
- Add the salt and bring the water to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 20 minutes or until fork tender. When the plantains are finished, reserve 1 1⁄4 cup (283 grams/milliliters) of water from the pot and set aside.
- Using a strainer, drain the water and put the plantains back in the pot.
- Use a potato masher or fork to mash the plantains.
- Add the butter and continue mashing until the plantains are mostly broken down.
- Add the reserved water a little at a time while mashing until the plantains are semi-smooth like mashed potatoes.
- Taste and season with any additional salt or add black pepper if preferred. serve as desired or top with pickled red onion, cilantro, or a drizzle of olive oil.
Notes
To store: Mangú can be refrigerated in an airtight container for up to 3 days. Reheat it on the stovetop or in the microwave; you’ll need to add some water to thin it out and keep it from being dry.
To freeze: Vegan mangú can be frozen for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.