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