How do you make Mangu?!
Answers:
Mashed green plantains!. Boil the green plantains, then mash them with butter and s&PWww@FoodAQ@Com
Mangu
Submitted by: fotografiado
Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Yields: 6 servings
"Cooked, pureed plantains are topped with sauteed onions!. This simple dish is a traditional Central American morning favorite!."
INGREDIENTS:
3 unpeeled plantains, cut into
pieces
1 quart water
1/4 cup olive oil 1 cup sliced white onion
1 1/2 tablespoons salt
1 cup sliced Anaheim peppers
DIRECTIONS:
1!. Place the plantains and water in a saucepan!. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm!. Drain, reserving 1 cup of the liquid!. Cool plantains, and peel!.
2!. Heat the olive oil in a skillet over medium heat, and saute the onion until tender!.
3!. In a bowl, mash the plantains with the reserved liquid and salt!. Transfer to a food processor, mix in the peppers, and puree!. Serve the pureed plantain mixture topped with the onions!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
A basic plantain recipe
Dominican Mangu
Here we present a simple plantain recipe which we consider is typical Dominican 'Mangu', a dish that is dear to our hearts!. For a real taste of dominican cuisine we hope you give this mangu recipe a try soon:
INGREDIENTS:
4 fresh young green Plantain (Platano)
A good pinch salt per plantain
5 fluid ounces of water
3 fluid ounces of milk
4 ounces/125 grams stick of butter
Salt and pepper
NOTE: In this plantain recipe we assume that a cup holds 5 fluid ounces if this helps you calculate what you need!.
PREPARATION:
Back at home we enjoy 'mangu' regularly as the basic carbohydrate component for a variety of meals, and especially when we are having a 'full Dominican breakfast'!.
For many parts of the world it is perhaps more likely that ‘mashed potato’ is eaten, but we think this simple plantain recipe, which is raelly a regional variation of ‘mash’ using fresh young plantain, or even young green bananas, is even better!
Taking the green plantain, remove the outer peel with a sharp knife and slice the ‘banana-like’ fruits into chunks, say, 2 inches/10 centimeters (cm) long!.
Put the pieces in a good sized pan that allows the plantain to be covered with water and leaves some space for safety, as they will be boiled for quite a while!.
Season the water with a good pinch of salt per plantain used!.
Bring the pan to the boil and simmer for at least 15-20 minutes stirring just occasionally to ensure the plantain pieces are evenly cooked to a softness that is evident when they can be easily pierced by a fork or knife!. Cook the plantain for a little longer if you feel it is necessary!.
Put a colander/sieve over a large bowl and drain the plantain, reserving the cooking liquor!.
Put the plantain in another bowl and mash well, using a potato masher, or even the flat bottom of a strong, tall glass, or bottle!. You may find that you need to work quite fast as the plantain mash will stiffen up considerably as it cools!.
Work in the cup of water, taken from the cooking liquor as you continue to mash the plantain to a smooth consistency!. You can also stir the milk (which should be warmed through to keep the mangu warm and aid mixing) to make the mash more creamy!.
Cut the butter into ? inch/1 cm cubes (it is easiest to do this if it comes straight from the fridge) and add it to the mash!. You can use another oil of your choice!.!.!.but we think for the best flavor it has to be butter!. Blend it into the mash with a wooden spoon until the mash is perfectly smooth and has a creamy texture!.
Season the mangu with salt to your taste…and the mash is ready to eat! You might also like to add a grinding of black pepper to this plantain recipe, although this is not so commonly used in the Dominican Republic!.
Mangu is ideally served with a rich onion based ‘sauce’ called ‘Escabeche’ the recipe for which you can find HERE (web site editor's note: 24/08/05 link coming soon)!. Then when you served it a sprinkle of parmesan cheese is the perfect finishing touch!
This plantain recipe is very commonly used as part of a typical Dominican breakfast!. You will often find hotels and households serving mangu alongside other breakfast items such as fried eggs, fried salchichon (Dominican sausage), fried salami and even fried cheese! So when you visit the Dominican Republic you may be surprised to see that most Dominicans are actually quite slim considering their great love of fried foods to start the day!!
You will have noticed that we call the plantain recipe outlined above a ‘basic recipe for mangu’!. This is because it is possible to enrich it or make it a more ‘up-market’ product by adding grated cheese to the mix whilst making the mash!. Some people also like to add ‘lardons’ (small strips) of fried bacon (along with the tasty fat rendered from the meat whilst frying!!) to add even more flavor!.!.!.and plenty more calories too!!!
We hope you enjoy inventing your own variations on this basic recipe for mangu! And if our recipe pages have inspired you to plan a vacation to the Dominican Republic to try the real thing, be sure to look at our 'Mother' site for lots of great tips and free travel advice for visitors to the Dominican Republic today!.
‘El Jefe de Cocina Dominicana’Www@FoodAQ@Com
Submitted by: fotografiado
Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Yields: 6 servings
"Cooked, pureed plantains are topped with sauteed onions!. This simple dish is a traditional Central American morning favorite!."
INGREDIENTS:
3 unpeeled plantains, cut into
pieces
1 quart water
1/4 cup olive oil 1 cup sliced white onion
1 1/2 tablespoons salt
1 cup sliced Anaheim peppers
DIRECTIONS:
1!. Place the plantains and water in a saucepan!. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm!. Drain, reserving 1 cup of the liquid!. Cool plantains, and peel!.
2!. Heat the olive oil in a skillet over medium heat, and saute the onion until tender!.
3!. In a bowl, mash the plantains with the reserved liquid and salt!. Transfer to a food processor, mix in the peppers, and puree!. Serve the pureed plantain mixture topped with the onions!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
A basic plantain recipe
Dominican Mangu
Here we present a simple plantain recipe which we consider is typical Dominican 'Mangu', a dish that is dear to our hearts!. For a real taste of dominican cuisine we hope you give this mangu recipe a try soon:
INGREDIENTS:
4 fresh young green Plantain (Platano)
A good pinch salt per plantain
5 fluid ounces of water
3 fluid ounces of milk
4 ounces/125 grams stick of butter
Salt and pepper
NOTE: In this plantain recipe we assume that a cup holds 5 fluid ounces if this helps you calculate what you need!.
PREPARATION:
Back at home we enjoy 'mangu' regularly as the basic carbohydrate component for a variety of meals, and especially when we are having a 'full Dominican breakfast'!.
For many parts of the world it is perhaps more likely that ‘mashed potato’ is eaten, but we think this simple plantain recipe, which is raelly a regional variation of ‘mash’ using fresh young plantain, or even young green bananas, is even better!
Taking the green plantain, remove the outer peel with a sharp knife and slice the ‘banana-like’ fruits into chunks, say, 2 inches/10 centimeters (cm) long!.
Put the pieces in a good sized pan that allows the plantain to be covered with water and leaves some space for safety, as they will be boiled for quite a while!.
Season the water with a good pinch of salt per plantain used!.
Bring the pan to the boil and simmer for at least 15-20 minutes stirring just occasionally to ensure the plantain pieces are evenly cooked to a softness that is evident when they can be easily pierced by a fork or knife!. Cook the plantain for a little longer if you feel it is necessary!.
Put a colander/sieve over a large bowl and drain the plantain, reserving the cooking liquor!.
Put the plantain in another bowl and mash well, using a potato masher, or even the flat bottom of a strong, tall glass, or bottle!. You may find that you need to work quite fast as the plantain mash will stiffen up considerably as it cools!.
Work in the cup of water, taken from the cooking liquor as you continue to mash the plantain to a smooth consistency!. You can also stir the milk (which should be warmed through to keep the mangu warm and aid mixing) to make the mash more creamy!.
Cut the butter into ? inch/1 cm cubes (it is easiest to do this if it comes straight from the fridge) and add it to the mash!. You can use another oil of your choice!.!.!.but we think for the best flavor it has to be butter!. Blend it into the mash with a wooden spoon until the mash is perfectly smooth and has a creamy texture!.
Season the mangu with salt to your taste…and the mash is ready to eat! You might also like to add a grinding of black pepper to this plantain recipe, although this is not so commonly used in the Dominican Republic!.
Mangu is ideally served with a rich onion based ‘sauce’ called ‘Escabeche’ the recipe for which you can find HERE (web site editor's note: 24/08/05 link coming soon)!. Then when you served it a sprinkle of parmesan cheese is the perfect finishing touch!
This plantain recipe is very commonly used as part of a typical Dominican breakfast!. You will often find hotels and households serving mangu alongside other breakfast items such as fried eggs, fried salchichon (Dominican sausage), fried salami and even fried cheese! So when you visit the Dominican Republic you may be surprised to see that most Dominicans are actually quite slim considering their great love of fried foods to start the day!!
You will have noticed that we call the plantain recipe outlined above a ‘basic recipe for mangu’!. This is because it is possible to enrich it or make it a more ‘up-market’ product by adding grated cheese to the mix whilst making the mash!. Some people also like to add ‘lardons’ (small strips) of fried bacon (along with the tasty fat rendered from the meat whilst frying!!) to add even more flavor!.!.!.and plenty more calories too!!!
We hope you enjoy inventing your own variations on this basic recipe for mangu! And if our recipe pages have inspired you to plan a vacation to the Dominican Republic to try the real thing, be sure to look at our 'Mother' site for lots of great tips and free travel advice for visitors to the Dominican Republic today!.
‘El Jefe de Cocina Dominicana’Www@FoodAQ@Com
ALMOND TREE'S MANGO CHUTNEY
Sliced mangoes
1/2 medium onion diced
1/2 medium green pepper diced
2 tbs!. Sugar
2 tbs!. vinegar
1 tbs!. hot sauce
1 tbs!. vegetable oil
1 tbs!. dark rum
salt
pepper
1/8 tsp!. cinnamon
1/2 cup raisins
In a small sauce pan place oil, onions, green pepper and mango and cook until onions are clear!. Add all ingredients except raisins and cook for 15 minutes!. Finally, add raisins and cook for 30 minutes!. Let cool and store in
refrigerator for up to 2 weeks!.
MANGO CHUTNEY
2 Cups Red Onion -- diced
1/2 Cup Cider Vinegar
3/4 Pound Light Brown Sugar
2 Cups Apple -- diced
2 Cups Pear -- diced
1 Teaspoon Curry Powder
1 Cup Mango -- diced
INSTRUCTIONS
Place red onion, vinegar and brown sugar in a stainless pot and bring to a simmer!. Cook for about 30 minutes!. Add diced apples, pears and curry powder and cook for a further 20 minutes (or until syrupy)!. Remove from heat and add Mango!. NOTES: Be sure that all fruit is ripe!.
Fresh Mango Chutney
Makes 2 Cups
1/4 cup raisins or currants
1/2 cup pine nuts
1 medium ripe mango
1 medium jalape?o, seeded and finely chopped
2 Tbs!. chopped cilantro
2 Tbs!. chopped fresh mint
1 Tbs!. fresh lime juice
1 Tbs!. fresh orange juice
1 Tbs!. pure maple syrup
1 tsp!. minced fresh ginger
1/8 tsp!. cayenne
1!. In small bowl, soak raisins or currants in enough
warm water to cover, until soft, about 10 minutes!.
Drain!.
2!. In small skillet over medium-high heat, toast pine
nuts, shaking pan often until lightly browned, 1 to 2
minutes!.
3!. Peel mango and cut small slice off one end!. Place
mango, cut side down, on cutting board and work around
pit, cutting each side of mango into large slices!. Use
paring knife to cut flesh away from pit!. Roughly chop
fruit into small pieces!.
4!. In medium bowl, combine mango with pine nuts,
remaining ingredients and salt to taste; mix well!.
Cover and refrigerate for at least 30 minutes before
serving!. Chutney will keep in the refrigerator for up
to 2 daysWww@FoodAQ@Com
Sliced mangoes
1/2 medium onion diced
1/2 medium green pepper diced
2 tbs!. Sugar
2 tbs!. vinegar
1 tbs!. hot sauce
1 tbs!. vegetable oil
1 tbs!. dark rum
salt
pepper
1/8 tsp!. cinnamon
1/2 cup raisins
In a small sauce pan place oil, onions, green pepper and mango and cook until onions are clear!. Add all ingredients except raisins and cook for 15 minutes!. Finally, add raisins and cook for 30 minutes!. Let cool and store in
refrigerator for up to 2 weeks!.
MANGO CHUTNEY
2 Cups Red Onion -- diced
1/2 Cup Cider Vinegar
3/4 Pound Light Brown Sugar
2 Cups Apple -- diced
2 Cups Pear -- diced
1 Teaspoon Curry Powder
1 Cup Mango -- diced
INSTRUCTIONS
Place red onion, vinegar and brown sugar in a stainless pot and bring to a simmer!. Cook for about 30 minutes!. Add diced apples, pears and curry powder and cook for a further 20 minutes (or until syrupy)!. Remove from heat and add Mango!. NOTES: Be sure that all fruit is ripe!.
Fresh Mango Chutney
Makes 2 Cups
1/4 cup raisins or currants
1/2 cup pine nuts
1 medium ripe mango
1 medium jalape?o, seeded and finely chopped
2 Tbs!. chopped cilantro
2 Tbs!. chopped fresh mint
1 Tbs!. fresh lime juice
1 Tbs!. fresh orange juice
1 Tbs!. pure maple syrup
1 tsp!. minced fresh ginger
1/8 tsp!. cayenne
1!. In small bowl, soak raisins or currants in enough
warm water to cover, until soft, about 10 minutes!.
Drain!.
2!. In small skillet over medium-high heat, toast pine
nuts, shaking pan often until lightly browned, 1 to 2
minutes!.
3!. Peel mango and cut small slice off one end!. Place
mango, cut side down, on cutting board and work around
pit, cutting each side of mango into large slices!. Use
paring knife to cut flesh away from pit!. Roughly chop
fruit into small pieces!.
4!. In medium bowl, combine mango with pine nuts,
remaining ingredients and salt to taste; mix well!.
Cover and refrigerate for at least 30 minutes before
serving!. Chutney will keep in the refrigerator for up
to 2 daysWww@FoodAQ@Com
Take your pick:
A favorite Dominican plantain recipe - it's Mangu!
Our delicious plantain recipe for mangu a taste of typical Dominican cooking that will 'drive you bananas' ;-)
www!.visiting-the-dominican-republic!.co!.!.!. - 23k - Cached - Similar pages - Filter
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Jun 29, 2007 !.!.!. Is there any way to alter the classic mangu recipe to be similar to Mofongo!.!.!. But without the pork, or even some of the seasonings!? !.!.!.
www!.dominicancooking!.com/rice-pasta-tu!.!.!. - 41k - Cached - Similar pages - Filter
A favorite Dominican plantain recipe - here's Mangu!
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www!.dominican-foods!.com/plantain-recip!.!.!. - 15k - Cached - Similar pages - Filter
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This site may harm your computer!.
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Mashed Plantains Mangu Recipe
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www!.bigoven!.com/private/mangu-recipe - 40k - Cached - Similar pages - FilterWww@FoodAQ@Com
A favorite Dominican plantain recipe - it's Mangu!
Our delicious plantain recipe for mangu a taste of typical Dominican cooking that will 'drive you bananas' ;-)
www!.visiting-the-dominican-republic!.co!.!.!. - 23k - Cached - Similar pages - Filter
CaribSeek Recipes | Mangu Recipe | Receta de Mangú | Dominican !.!.!.
Mangú is one of the best known and most representative recipes of the Dominican cuisine!.
recipes!.caribseek!.com/Dominican_Republ!.!.!. - 9k - Cached - Similar pages - Filter
Mangú (Mashed plantains) - Dominican Cooking
Jun 29, 2007 !.!.!. Is there any way to alter the classic mangu recipe to be similar to Mofongo!.!.!. But without the pork, or even some of the seasonings!? !.!.!.
www!.dominicancooking!.com/rice-pasta-tu!.!.!. - 41k - Cached - Similar pages - Filter
A favorite Dominican plantain recipe - here's Mangu!
Our delicious plantain recipe for mangu will give you a taste of typical Dominican cooking!.
www!.dominican-foods!.com/plantain-recip!.!.!. - 15k - Cached - Similar pages - Filter
Platanos and maduros !? and MANGU RECIPE!? - Yahoo!7 Answers
"Platanos and maduros !? and MANGU RECIPE!?" - Find the answer to this question and millions more on Yahoo!7 Answers!.
answers!.yahoo!.com!.au/question/index!?qi!.!.!. - 29k - Cached - Similar pages - Filter
MANGU RECIPE | FREE RECIPES - RECIPES AND COOKING TIPS, FREE !.!.!.
This site may harm your computer!.
GET COMPLETE RESOURCE FOR RECIPES AND COOKING TIPS FOR WEIGHT WATCHERS RECIPES AND MEXICAN RECIPES!.
www!.recipeathome!.info/8400/Mangu!.html - Similar pages - Filter
More Recipes Like Mangu - All Recipes
New Users! Create your FREE Allrecipes!.com recipe box!. !.!.!. Mangu!. “Cooked, pureed plantains are topped with sauteed onions!. !.!.!.
allrecipes!.com/Recipe/Mangu/MoreRecipe!.!.!. - 76k - Cached - Similar pages - Filter
MIMI'S RECIPES: Mangu de Platano (Dominican Republic)
Mangu de Platano (Dominican Republic)!. This is one of the best known and most representative recipes of the Dominican cuisine!. It could probably be called !.!.!.
mimisrecipes!.blogspot!.com/2007/05/mang!.!.!. - 58k - Cached - Similar pages - Filter
Mashed Plantains Mangu Recipe
Mashed Plantains Mangu recipe from GroupRecipes!.com!. This dish i must say represents my dominican culture!. We eat it mostly for!.
www!.grouprecipes!.com/44572/mashed-plan!.!.!. - 43k - Cached - Similar pages - Filter
Mangu Recipe | BigOven!.com
Looking for Mangu recipe!? Mangu recipe with reviews, tips and ratings!.
www!.bigoven!.com/private/mangu-recipe - 40k - Cached - Similar pages - FilterWww@FoodAQ@Com