Ingredients:

  • 3 large Green Plantains (very firm)
  • 1 Tbsp Coarse Salt (for boiling)
  • 4 oz Unsalted Butter (or Margarine), divided
  • 1/2 to 1 cup Cooking Water (reserved from boiling process)
  • 1 large Red Onion, thinly sliced
  • 1/2 cup White Vinegar (Distilled)
  • 1/4 cup Water
  • 1/2 tsp Salt (for pickling)

Instructions:

  1. Slice the red onion thinly and place them in a small non-reactive bowl. In a separate container, combine the 1/2 cup white vinegar, 1/4 cup water, and 1/2 tsp salt, stirring until dissolved. Pour this solution over the onions, ensuring they are submerged, and set aside to marinate while preparing the Mangu.
  2. Using a sharp knife, score the skin of the green plantains lengthwise in 3-4 places and peel them carefully. Place the peeled plantains in a large pot and cover with cold water by at least one inch. Add 1 Tbsp of coarse salt.
  3. Bring the water to a rolling boil, then reduce heat and cook for 20–30 minutes, or until the plantains are fork-tender and soft. Immediately remove the plantains, reserving at least 1 cup (240ml) of the starchy cooking water.
  4. Return the hot plantains to the empty pot or a sturdy mixing bowl. Immediately add 1 oz (28g) of cold butter (or margarine). Mash vigorously using a potato masher until almost smooth.
  5. Gradually incorporate the reserved starchy cooking water, a splash at a time, continuing to mash and stir until the texture is smooth, lump-free, and firm enough to hold its shape. Taste and adjust seasoning with additional salt if needed. Keep warm.
  6. Gently melt the remaining 3 oz (85g) of butter in a small saucepan.
  7. Serve the Mangu immediately in mounds. Drizzle heavily with the melted butter and top with a generous portion of the pickled red onions (Cebolla Roja) and some of their tangy liquid.