Mangú (Mashed Green Plantains) with Onions and Peppers
Mangú (Mashed Green Plantains) with Onions and Peppers is creamy and lightly buttery from olive oil, balanced by softly sautéed onions and mild Anaheim peppers. It’s comforting yet bright, perfect for a hearty breakfast plate, a simple lunch, or as a versatile side at dinner alongside grilled meats or eggs.
- Prep15 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Place the plantains and water in a saucepan.
- 2
Bring to a boil, and cook for 20 minutes until the plantains are tender but slightly firm.
- 3
Drain, reserving 1 cup of the cooking liquid.
- 4
Let the plantains cool, then peel them.
- 5
Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
- 6
In a bowl, mash the plantains with the reserved liquid and salt.
- 7
Transfer to a food processor, add the peppers, and puree.
- 8
Serve the pureed plantain mixture topped with the onions.
- Calories 331.2 kcal Moderate
- Protein 2.46 g Low Source
- Carbs 61.18 g Moderate
- Total Fat 9.39 g Moderate
- Saturated Fat 1.21 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 236.06 mg Moderate
- Fiber 7.77 g Good Source
- Sugar 10.6 g High
- Added Sugar 6.63 g Moderate
- Calcium 36.92 mg Low Source
- Iron 1.31 mg Low Source
- Potassium 259.24 mg Low Source
- Vitamin A 39.75 mcg_rae Low Source
- Vitamin C 11.85 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅