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    • 4 to 5 large green plantains, peeled, brown spots and blemishes scraped off, cut in half, halves sliced down the middle lengthwise
    • Salt
    • 3 tablespoons butter
    • ¾ cup ice-cold water, divided
    • 1 small red onion, cut into ¼ inch slices
    • ¼ cup white vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon sugar
    • 1 tablespoon olive oil


1. Place the sliced plantains in a large caldero or Dutch oven. Cover with water by one inch. Add 1 tablespoon of salt and cook over high heat. Bring to a boil and reduce heat to medium-low. Continue simmering, adding water as needed so the plantains remain submerged. Cook until plantains are fork tender, about 20 to 30 minutes.

2. Meanwhile, prepare the onions. In a small bowl, place the onions and mix in the vinegar, salt and sugar. Allow to sit for 10 minutes. In a small sauté pan, over medium-low heat, cook the onions and vinegar mixture in the olive oil until translucent, being careful not to brown. Set aside in a bowl.

2. Drain the plantains. Immediately place the plantains in a large mixing bowl. Add the butter and mash together, using a fork or potato masher, until the butter in melted and well incorporated. Add ½ cup of the ice-cold water and continue mashing, until the mixture soft and creamy but with small chunks remaining. If it is too dry, add remaining ¼ cup of cold water.

3. To serve, place a heaping mound of the mangú in the center of a plate and top with the sautéed onions. Serve alongside fried eggs, cheese and/or salami.  

For accompaniments: