Mofongo Vegetariano con Salsa de Ajo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Creamy mashed green plantains blended with garlic and olive oil, served with a zesty garlic sauce. This puerto rican-inspired vegetarian ready in about 35 minutes blends green plantains, garlic cloves, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 large, peeled and sliced 1/2-inch thick green plantains
• 3, minced garlic cloves
• 3 tbsp olive oil
• 2 tbsp vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro
• 1 tbsp avocado oil

Instructions

1. Step 1: Boil plantain slices in salted water for 15 minutes until fork-tender. Drain well and return to the pot over low heat for 2 minutes to evaporate excess moisture.
2. Step 2: Mash plantains with a potato masher until smooth. Add minced garlic, 2 tbsp olive oil, vegetable broth, salt, and black pepper. Mash vigorously until creamy and smooth, adding more broth if too thick.
3. Step 3: Transfer to a serving bowl, press into a mound, and create a well in the center. Mix remaining olive oil, lemon juice, and 1 tbsp minced garlic in a small bowl for the sauce.
4. Step 4: Drizzle garlic sauce over the mofongo and sprinkle with chopped cilantro. Serve immediately with a side of steamed vegetables or black beans.