Mangú in Four Steps


  • 4 green bananas
  • Tropical brand frying cheese
  • Induveca Salami
  • 1 egg
  • 1 or 2 pinches of salt
  • 1 purple onion
  • 3 garlic cloves
  • 3 colorful sweet peppers
  • 1 cube of goya soup
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 avocado
  • 1 glass bottle
  • A few pieces of crushed ice


  • Serving Size: 4
  • Cook time: 45 minutes

Man Good or Mangú? We’ll never know the full story, but we can assure you that Felicia’s Mangú is delicious!



  1. Chop 4 plantains. Peel them, wash them and chop them into small pieces.
  2. Put the pieces in a pot and bring them to a boil.
  3. Add a pinch of salt (or to taste).
  4. Boil for about 10 minutes, or until the plantains are soft.
  5. In the meantime, start preparing the sauce.
  6. In a pan, sautée the following ingredients with a tablespoon of olive oil: half of the peppers, half or more of the onion (to taste), mashed garlic, a tablespoon of vinegar, and the cube of Bouillon.
  7. Mix the ingredients until you get a stew.
  8. Let cook to its point, and remove from heat.
  9. Add a pinch of salt or to taste.
  10. Remove almost all the water from the plantains when they are ready, and leave only a little at the bottom.
  11. Crush the plantains in the same pot with the remaining water.
  12. Add crushed ice and mash everything until homogeneous. Ice helps the dough last longer.
  13. In a large skillet, fry the egg, cheese, and salami on the side, but do not mix. If you have a small pan, fry one ingredient after the other starting with the egg.
  14. Cut the avocado, which is the fourth step.
  15. Pour the sauce into the dough, and knead with the bottle.
  16. Finally, serve the plantain mix, next to the egg and salami, and decorate the mangú with what is left over from the onions and peppers.
  17. Serve the avocado salad on the side.


¡Buen provecho!