Ingredients:

  • 4 large, firm green plantains (approx. 1.2 kg / 2.6 lbs total)
  • 5 teaspoons fine sea salt (7.5 g), plus extra for the water
  • 4 tablespoons unsalted butter (60 g / ¼ cup)
  • 4 tablespoons cold water (60 ml / ¼ cup)
  • Reserved plantain cooking liquid (as needed, approximately 120-180 ml / ½ - ¾ cup)
  • 1 medium red onion, thinly sliced (approx. 150 g / 5 oz)
  • 4 tablespoons white vinegar (60 ml / ¼ cup)
  • 1 teaspoon olive oil (5 ml)
  • A generous pinch of dried oregano (0.5 g)
  • Salt and black pepper to taste

Instructions:

  1. Prep the Plantains: Using a sharp paring knife, score the green skin of each plantain lengthwise, from tip to tip, in four places. Carefully peel away the tough skin. Chop the peeled plantains into 2-inch (5 cm) chunks.
  2. Boil: Place the plantain chunks into the large saucepan and cover them with cold water by about 2 inches (5 cm). Add 1 tablespoon of salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer vigorously for 25–30 minutes, or until the plantain pieces are fork-tender.
  3. Reserve Liquid: Before draining, carefully scoop out and reserve at least 1 cup (240 ml) of the starchy cooking liquid. Drain the plantains thoroughly.
  4. Prepare the Pickled Onions: Thinly slice the red onion and place it in a small non-reactive bowl. Add the white vinegar, olive oil, oregano, salt, and pepper. Stir well and set aside to pickle while you mash the Mangu.
  5. The Initial Mash: Return the hot plantains immediately to the empty pot. Add the 4 tablespoons of butter and the 1.5 teaspoons of salt. Begin mashing thoroughly until smooth.
  6. Introduce the Secret Weapon: While actively mashing, slowly incorporate the 4 tablespoons of cold water. This helps create that desirable, creamy, non-gummy texture.
  7. Adjust Consistency: Gradually add the reserved hot cooking liquid, a tablespoon at a time, until the Mangu reaches a smooth, velvety consistency, similar to very dense, creamy mashed potato. Taste and adjust salt as necessary.
  8. Serve Hot: Serve the Mangu immediately while piping hot, topped with generous spoonfuls of the pickled red onion and a drizzle of the onion’s pickling liquid.