Mashed Plantains With Fried Eggs (Mangú de Plátanos)

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This traditional Dominican breakfast, known as mangú, is a comforting and nutritious vegetarian dish that brings a vibrant tropical flavour to your morning. The heart of the meal is the green plantain, which is boiled and mashed into a smooth, savoury base. Topped with tangy sautéed red onions and rich, buttery avocado, it offers a wonderful contrast of textures and bright flavours that feel both indulgent and wholesome.

Requiring just a handful of simple ingredients, this homemade mashed plantain recipe is an excellent choice for a leisurely weekend brunch or a filling midweek supper. The addition of protein-rich fried eggs makes it a complete, balanced meal that will keep you satisfied for hours. Serve it piping hot whilst the yolks are still runny for the most authentic and delicious experience.

Ingredients for Mashed Plantains With Fried Eggs (Mangú de Plátanos)

2 large plantains, peeled and cut in half lengthwise
1/2 cebolla roja, finamente rebanada
60ml (60 mL) white vinegar 2 tablespoons (30 mL)
Extra-virgin olive oil or unsalted butter, divided
1/4 teaspoons (1 mL) sea salt
1/4 teaspoons (1 mL) freshly cracked pepper
2 tablespoons (30 mL) vegetable oil
2 huevos
1 avocado, pitted, peeled, and sliced

How to make Mashed Plantains With Fried Eggs (Mangú de Plátanos)

Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving 120ml (125 mL) of the cooking water.

Meanwhile, place the red onion in a small bowl and cover with the vinegar.

Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.

In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.

In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)

To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.