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!
- Chop 4 plantains. Peel them, wash them and chop them into small pieces.
- Put the pieces in a pot and bring them to a boil.
- Add a pinch of salt (or to taste).
- Boil for about 10 minutes, or until the plantains are soft.
- In the meantime, start preparing the sauce.
- 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.
- Mix the ingredients until you get a stew.
- Let cook to its point, and remove from heat.
- Add a pinch of salt or to taste.
- Remove almost all the water from the plantains when they are ready, and leave only a little at the bottom.
- Crush the plantains in the same pot with the remaining water.
- Add crushed ice and mash everything until homogeneous. Ice helps the dough last longer.
- 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.
- Cut the avocado, which is the fourth step.
- Pour the sauce into the dough, and knead with the bottle.
- 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.
- Serve the avocado salad on the side.