Simple yet delicious recipe made with green plantains. Believe it or not the trick (According to my cousin Lucy) is to make it with iced or really cold water for a softer consistency. So… I always make it like that and I guess it works.
Serves about 4 people
- 4 green plantains
- 4 teaspoons of butter or Olive oil
- 4 tablespoon of iced water
For the Onion garnish
- 2 medium onion or 1 large
- 3 tablespoon of olive oil
- 2 tablespoon of white vinegar
- Salt to taste
Peel the plantains, cut them in 4 pieces and boil until tender in about 3 cups of salted water or enough to cover them. Right at the end of the process of boiling, before turning them off, add a little bit of cold water (it is said that it helps with the consistency of the plantain too). Take the plantains out of the water and mash them with the butter, cold water and taste for salt.( If you need more salt add more but it should be enough with the salt from the water where they were previously boiled ) keep mashing until very smooth.
For the onion garnish: Heat 3 tablespoon of oil, add the onions and sauté until transparent, turn the heat off and add 2 tablespoon of white vinegar and season with salt to taste. Garnish the Mangu with the onions and serve with Salami, Fried Spanish cheese or eggs.