Spicy Dominican Mangú with Sautéed Red Onions
A traditional Dominican mashed plantain dish served with vibrant, tangy sautéed red onions spiced with a hint of chili. This latin american-inspired vegetarian ready in about 40 minutes pairs medium green plantains, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 medium green plantains
- 4 cups water
- 1 1/2 tsp salt
- 3 tbsp butter
- 1 large red onion, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp red chili flakes
- 1 tbsp white vinegar
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and cut 4 medium green plantains into 2-inch pieces. Place them in 4 cups water with 1 tsp salt in a large pot, bring to a boil, and cook uncovered for 20-25 minutes until plantains are very tender.
- Step 2: Drain the plantains and return to the pot. Mash with 3 tbsp butter and 1/2 tsp salt until smooth and creamy, adding a few tablespoons of cooking water if needed to loosen the texture.
- Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large thinly sliced red onion and sauté for 5 minutes until soft and translucent.
- Step 4: Stir in 1/2 tsp red chili flakes, 1 tbsp white vinegar, and 1/4 tsp black pepper. Cook for another 2 minutes until the onions are glossy and tangy.
- Step 5: Serve the mangú hot, topped generously with the sautéed spicy red onions.
Frequently asked questions
How long does Spicy Dominican Mangú with Sautéed Red Onions take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Dominican Mangú with Sautéed Red Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium green plantains from drying out.
Can I substitute ingredients in Spicy Dominican Mangú with Sautéed Red Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Dominican Mangú with Sautéed Red Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Dominican Mangú with Sautéed Red Onions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
