Mangú

🛒 Ingredients

• Green Plantains (peeled) 225 g · 275 kcal
• Unsalted Butter 15 g · 108 kcal
• Red Onion 25 g · 10 kcal
• White Vinegar 5 g · 1 kcal

👨‍🍳 Instructions

1. Peel the green plantains and cut them into 2-3 inch thick chunks. Place them in a large pot, cover with water, and add a generous pinch of salt.
2. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes until the plantains are very tender.
3. While plantains are cooking, thinly slice the red onion. Heat a small skillet over medium heat, add a tablespoon of cooking oil, then sauté the onions until softened.
4. Remove the skillet from heat and stir in the white vinegar. Set aside the pickled onions (cebolla encebollada) as a topping.
5. Drain the cooked plantains, reserving about 1/2 cup of the cooking water. Transfer the hot plantains to a large bowl.
6. Add butter to the hot plantains and mash them thoroughly using a potato masher or fork. Gradually add the reserved cooking water, a tablespoon at a time, until the mangú is smooth and creamy.
7. Season with additional salt to taste if needed. Serve the mangú hot, topped with the pickled red onions.