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    Home » Recipes » Puerto Rican Recipes

    Mofongo

    by Stephenie Published: Jul 10, 2022 · Modified: Feb 26, 2024 . 4 Comments. As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Pin Recipe

    Learn how to make one of Puerto Ricos Traditional Mofongo. It is soft, buttery, and delicious. Made with only 4 ingredients in 15 minutes!

    a plate with a soft puerto rican mofongo.

    The Mofongo is one of the most popular Puerto Rican dishes there is. You can find it practically anywhere on the island.

    It is traditionally served with a Puerto Rican salad, mayoketchup sauce, and protein. My favorite meat of choice to have it with is Puerto Rican fried pork chunks.

    What is Mofongo?

    Mofongo is a Puerto Rican side dish made with fried green plantains that are mashed, seasoned, shaped, and served. They have a very soft tender texture and it is delicious.

    Mofongo is one of those recipes that goes with anything. It is very popular to serve along with a Puerto Rican arroz chino.

    Jump to:
    • What is Mofongo?
    • Why this Recipe Works
    • Recipe Ingredientes
    • Variations
    • How To Make A Mofongo
    • Recipe Tips
    • Frequently Asked Questions
    • More Plantain Recipes
    • Puerto Rican Mofongo

    Why this Recipe Works

    • This recipe will teach you to make a delicious and very soft mofongo.
    • This can be a vegetarian and vegan-friendly mofongo by just removing the butter.

    Recipe Ingredientes

    all the ingredients needed to make a puerto rican mofongo.
    • Oil- The oil is only used to fry the plantains. You can avoid using oil by cooking the plantains in an air fryer.
    • Plantains– The plantains must be as green as possible. If they are even a little yellow it will change the savory taste to one that is sweeter. Is not bad but it will just be different.
    • Garlic- I used ½ teaspoon of garlic to start but you can always add more. I always tend to add more but is because I love it when it has an intense garlic flavor.
    • Adobo-I always is adobo to season because it gives a distinct taste to the mofongo.
    • Butter- The butter is a must for this recipe. It will make it tender and soft. But it also adds a delicious flavor. If you want to avoid using butter you can use 3-4 tablespoons of stock to make it soft.

    Variations

    • There’s a variation to mofongo called trifongo which is also made with plantains but also has yuca and sweet plantains.
    • Some people like to add pork grinds or even bacon to mofongo.

    How To Make A Mofongo


    collage on the left cutting plantains into circles and on the right frying the plantains for the mofongo.
    • Photo 1: Peel the plantains and cut them into 1-inch circles. Remember you can peel a plantain in different ways.
    • Photo 2: Add oil to a big pot to fry the plantains for 7 minutes.
    collage on the left mashing plantains and on the right mashing with butter for a mofongo.
    • Photo 3: Depending on the size of your pilon you can mash all the plantain at the same time or do it in 2 batches. Add all the plantains, seasoning, and garlic. Mash until you have a smoother consistency. That’s why I suggest using a big pilon.
    • Photo 4: Now the very last step is to add the butter and mash until smooth like a Play-Doh consistency. The mofongo should not have a lumpy consistency. If it does then keep mashing. Mold and serve.

    📓 Note: Don’t forget to top your mofongo with garlic oil, mayo ketchup, or a garlic cilantro sauce.

    Recipe Tips

    • Try to fry and mash the plantains as fast as you cook them because if. they get too cold it will be harder to mash and shape.
    • If peeling multiple plantains is best to wear gloves or put some oil in your hands to avoid the stickiness from the plantain skin.
    a mofongo with carne frita and onion.

    Frequently Asked Questions

    Are Mofongo, Mangu and Fufu the same?

    These 3 are not the same. You can find that other countries do similar versions of mofongo. In the Dominican Republic, they make mofongo and also mangu which are similar but the plantains are boiled. In many parts of Africa, they make Fufu which also has plantains but they add yuca(cassava) and yams.

    Do I need a pilon to make a mofongo?

    While a pilon is the tool traditionally used to make mofongo, you don’t have to use it. You just need a container big enough to hold the plantains and mash with anything strong enough like a bottle.

    Can I make mofongo ahead?

    Kind of and no. Mofongo is meant to be eaten fresh. Yes, you can reheat this and eat it but it won’t be as soft as a fresh one or as pleasant to eat.

    What can I do with left over mofongo?

    You can shape the leftovers into balls and freeze them for later. These balls you’re then going to fry until the outside forms a crust or until golden brown. Then you’ll have mofongo balls!

    More Plantain Recipes

    • Bolitas de Platano (Plantain Balls)
    • Canastas de Platano (Plantain Cups)
    • tostones- fried green plantains sprinkle with sea salt.
      Tostones (Fried Green Plantains)
    • a big piece of a pastelon de carne made in a puerto rican style on a plate.
      Puerto Rican Pastelón

    💬 If you enjoyed this Mofongo recipe, give it a 5-star rating and leave a comment, or question below. 

    If you rather watch how to make a recipe you can follow us on YouTube and our Facebook Page. Or keep up with us on Instagram and Pinterest.

    a plate with a soft puerto rican mofongo.

    Puerto Rican Mofongo

    Mofongo is deliciously garlicky, buttery and probably one of the best vegetable doughs you’ll ever taste. 
    By: Stephenie
    5 from 2 votes
    Print Pin Recipe Save Saved!
    Prep :8 minutes mins
    Cook :7 minutes mins
    Time :15 minutes mins
    servings :2

    Ingredients
      

    • 2 green plantain
    • 1 teaspoons adobo
    • ½ teaspoon garlic or 1 small garlic clove
    • 6 tablespoons butter at room temperature
    • 1 cup oil
    Prevent your screen from going dark

    Instructions
     

    • Cut the ends of the plantain and make a vertical line on opposite sides and peel. Cut into circles that are about 1 ½ inch thick.
    • In a medium pan add your oil. Fry for 3 ½ minutes on each side over medium heat.
    • Now add your fried plantains to your pilon and start mashing. Do this for about 2 minutes and you will start seeing the plantain getting smooth.
    • Add your adobo and garlic and mash for another minute. Finally add your butter and mash for another minute. Serve right away and enjoy.

    Recipe Notes

    • Your plantains should be green but if yours are starting to change color into a light yellow you can still make it but it will have a sweet taste it won’t have that authentic flavor.
    • The size of the plantains can change how seasoned the mofongo tastes. Make sure that after you add your seasoning and mash the plantains you taste it to see if it needs more.
    • Make sure your butter is at room temperature. The reason for this is that if you use cold butter it will make your mofongo cold.
    • To serve you can leave the mofongo in the mortar or just flip it onto a plate. You can use a small bowl or dish to shape it.

    Nutrition

    Calories: 651kcal | Carbohydrates: 58g | Protein: 3g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 706mg | Potassium: 889mg | Fiber: 3g | Sugar: 31g | Vitamin A: 3072IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg
    Course :Entrée | Side Dish
    Cuisine :Caribbean | Puerto Rican
    Tried this Recipe? Leave A Comment Below!

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Stephenie says

      October 06, 2024 at 6:11 pm

      Hola Margarita, thank you for visiting the site. While I do agree we do add chicharron to the mofongo not every one does it. Like por ejemplo no todos le hechamos garbanzo a los pasteles right? Y important to note that the Dominican mangu is boiled while this mofongo is fried. I mention the chicharrones in the variations just in case people who like and can eat chicharron can add it.

    2. Margarita Toro says

      October 06, 2024 at 6:03 pm

      This is more like Dominican Republic mangú than genuine Puerto Rican mofongo, although it’s how they do it almost everywhere nowadays. For real, original, and authentic Puerto Rican mofongo make it with fried green plantains and crispy bits of chicharrón de cerdo and garlic. Mash together:
      4 green plantains, peeled and cut into 1-inch slices and fried
      4 cloves garlic, crushed
      1 1/2 cups chicharrón (crispy pork rinds)
      Best when using real chicharrón rather than a bag of pork rinds.

    3. Stephenie says

      May 20, 2023 at 8:06 am

      Joanne, you can make the mongongo and reheat again but it never taste the same. To try and get the same quality you can make it and wrap it with plastic, this is to avoid the mofongo from getting dry. Another thing you can do is make the mofongo into a ball, when you are ready to eat fry this ball. It will still be soft in the middle and it will be crispy on the outside.

    4. Joanne says

      May 19, 2023 at 2:09 pm

      Can it be made ahead and reheated?

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