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Yields 4 servings
2 green plantains, cut in small chunks
4 cups water
2 tablespoons butter
salt to taste
½ cup purple onion, finely chopped
2 tablespoons olive oil
In medium pot or saucepan, put the plantains, water and salt to taste and cook for 20 minutes. Add 2 cups cold water and cook for 5 more minutes.
Drain, mash until plantain reaches purée consistency and add the butter.
In a small skillet, heat the olive oil and saute the purple onion. Serve onion over the mangú.
Recipe and photo courtesy of Cielito Rosado
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