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My Mangu was too dry! What's your technique?

MaspethMaven Apr 27, 2007 05:19 PM

Inspired by the locale of my office, I decided to make Mangu as the side for dinner (double cut porkchops with ajilimojili and cilantro).

I boiled and mashed the green plantains, added olive oil, seasoning, and roasted garlic for kick. What I ended up with, while tasty, had a texture closer to saw dust.

any suggestions? Mangu has always been described to me as plantains, but cooked like mashed potatoes. Something definitely went wrong.

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  1. MMRuth Apr 29, 2007 04:51 PM

    I don't know off-hand, but will check my Dominican cookbooks and ask my Dominican husband. But, for some reason, I seem to think that it's made with ripe plantains, not green ones, as tostones are. Will report back. I think it's usually a breakfast dish in the DR.

    1. Marge Apr 29, 2007 04:58 PM

      In addition to the oil, did you add water to the mashed cooked plantains till the correct consistency was achieved? I also love mangu topped with red onions cooked in olive oil.
      Here's a basic recipe

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