Garlic-Infused Mofongo with Smoked Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Creamy mofongo made with fried plantains and garlic, topped with smoky sausage for a hearty, one-pan meal. This puerto rican-inspired one pot ready in about 45 minutes pairs medium Green plantains, minced Garlic cloves, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium Green plantains
• 3, minced Garlic cloves
• 8 oz, sliced into 1/4-inch rounds Smoked sausage
• 2 tbsp Olive oil
• 1/4 cup Chicken broth
• 1/4 tsp Salt
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Peel 2 medium green plantains and slice lengthwise into 1/2-inch thick pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the plantain slices in a single layer and cook for 4-5 minutes per side until golden brown and slightly crispy. Remove from skillet and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning. Add 8 oz sliced smoked sausage and cook for 3-4 minutes until heated through and edges are crisp.
3. Step 3: Return the cooked plantains to the skillet with the sausage and garlic. Add 1/4 cup chicken broth and 1/4 tsp salt, then mash everything together with a fork until creamy and well combined. Cook for 2 more minutes until the mixture thickens and coats the back of a spoon. Stir in 2 tbsp chopped fresh parsley, then serve hot.