Ingredients with Measurements:
- 4 ripe plantains
- 1 pound of yucca
- 1/2 cup of milk
- 1/4 cup of butter
- 1 teaspoon of salt
- 4 garlic cloves
- 1/4 cup of olive oil
- 1/4 cup of vegetable oil
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of oregano
- 1/4 teaspoon of vinegar
Special equipment needed:
- Large pot
- Frying pan
- Potato masher
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch pieces. Peel the yucca and cut it into 2-inch pieces.
2. In a large pot, bring salted water to a boil. Add the plantains and yucca and cook for 20-25 minutes or until tender.
3. Drain the water and mash the plantains and yucca with a potato masher.
4. Add the milk and butter to the pot and mix well.
5. In a frying pan, heat the olive oil and vegetable oil over medium heat.
6. Peel the garlic cloves and slice them thinly. Add them to the frying pan and cook until golden brown.
7. Remove the garlic from the frying pan and set aside.
8. Cut the sweet plantains into 1/2-inch slices and add them to the frying pan.
9. Cook the sweet plantains for 2-3 minutes on each side or until golden brown.
10. Remove the sweet plantains from the frying pan and place them on a paper towel to remove excess oil.
11. Add the black pepper, oregano, and vinegar to the garlic and mix well.
12. Serve the mashed plantains and yucca topped with the fried sweet plantains and garlic sauce.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Boiling water: 212°F (100°C)
Frying pan: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 57g
Protein: 4g
Sodium: 400mg
Sugar: 21g
Substitutions for ingredients:
- Instead of yucca, you can use potatoes.
- Instead of sweet plantains, you can use regular plantains or bananas.
- Instead of milk, you can use coconut milk or cream.
Variations:
- Add cooked bacon or chorizo to the garlic sauce for a smoky flavor.
- Top the mashed plantains and yucca with grilled shrimp or chicken for a protein boost.
- Add chopped cilantro or parsley to the garlic sauce for a fresh herb flavor.
Tips and tricks:
- Make sure the plantains and yucca are fully cooked before mashing them to avoid lumps.
- Use a combination of olive oil and vegetable oil for frying to prevent the sweet plantains from burning.
- To make the garlic sauce less pungent, soak the sliced garlic in cold water for 10 minutes before cooking.
Storage instructions:
Store any leftover mashed plantains and yucca in an airtight container in the refrigerator for up to 3 days. Store any leftover sweet plantains and garlic sauce in separate containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mashed plantains and yucca in the microwave or on the stovetop until heated through. Reheat the sweet plantains and garlic sauce in a frying pan over medium heat until heated through.
Presentation ideas:
Serve the mangu with fried sweet plantains on a large platter with the garlic sauce drizzled over the top. Garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a refreshing tropical fruit salad for a light and fruity dessert.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the mashed plantains and yucca are too dry, add more milk or butter to achieve a creamy consistency.
- If the sweet plantains are too soft, reduce the cooking time to prevent them from becoming mushy.
- If the garlic sauce is too pungent, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the plantains and yucca thoroughly to avoid any foodborne illnesses.
- Store any leftover food in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Mangu is a traditional Dominican breakfast dish made from mashed plantains and yucca. It is often served with fried eggs, salami, and cheese. Sweet plantains are a popular side dish in many Latin American countries and are often served with rice and beans.
Flavor profiles:
Mangu is a creamy and savory dish with a slightly sweet flavor from the plantains. The garlic sauce adds a pungent and tangy flavor, while the fried sweet plantains add a crispy and sweet texture.
Serving suggestions:
Serve the mangu with fried sweet plantains for breakfast, lunch, or dinner. It is a versatile dish that can be served on its own or as a side dish to other Latin American dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dominican