Mangú, a traditional Dominican dish, is not just for breakfast. This creamy morning staple, usually made from a green plantain mash, makes a luxurious base for your favorite stews and sautés.
Topped with chicken, shrimp, and more, you’ll be so glad it became nocturnal!
The basic mangu recipe is simple: boil green plantains and then blend until smooth with olive oil, garlic, butter, reserved cooking liquid, and salt and pepper to taste. For breakfast, you can serve it with golden and crisp fried eggs. But the base is great for a lot of savory dishes, including chicken, seafood, and more.
Mofongo move over, there’s a new plantain dish in town! Garlic shrimp is a traditional topping for twice-fried mashed plantains but that’s a lot of work on a weeknight. Swapping out mofongo for mangú makes this quick meal you don’t have to feel bad about. Oh, and it’s pretty.
Want to impress your family? This stick-to-your-ribs dinner is sure to please. Using familiar foods in a non-traditional way is a restaurant trick that will get you major brownie points. Mangú as the base to this down-home chicken stew means you don’t have to do the dishes, grateful diners will take care of that.