Mofongo de Plátanos Maduros
A sweet variation of the classic mofongo, made with ripe plantains instead of green plantains. It offers a delightful balance of sweet and savory, often served with a garlic-infused broth or as a side dish.
🧂 Ingredients
- 4 large Ripe plantains(yellow with black spots, peeled and sliced)
- 4 cloves Garlic(minced)
- 1/2 cup Pork cracklings (chicharrón)(crushed, optional)
- 3 tbsp Olive oil
- 2 tbsp Butter
- 1 tsp Salt(or to taste)
- 1 cup Chicken broth(for serving, optional)
👨🍳 Instructions
- 1
Heat olive oil and butter in a large skillet over medium heat. Add the sliced ripe plantains and fry until golden brown on both sides and tender. This may take about 5-7 minutes per side.
⏱️ 10-14 minutes💡 Tip: Ensure plantains are ripe for sweetness and tenderness. - 2
Remove plantains from the skillet and place them in a mortar (pilón) or a sturdy bowl. Add the minced garlic and crushed pork cracklings (if using).
💡 Tip: A traditional pilón is ideal for mashing. - 3
Begin mashing the plantains with the garlic and cracklings. Add salt to taste. Continue mashing until you achieve a coarse, slightly lumpy texture. Do not over-mash into a paste.
💡 Tip: The goal is a texture that holds together but is not completely smooth. - 4
Shape the mofongo mixture into a ball or a mold. You can use a small bowl or a ramekin to form it.
- 5
Serve immediately. Mofongo de plátanos maduros can be served as is, or with a side of warm chicken broth poured into the well (if made) or on the side.
💡 Tip: This dish pairs well with grilled meats or seafood.
💡 Pro Tips
- ✓Use very ripe plantains for the best flavor and texture.
- ✓Don't over-mash; a slightly chunky texture is desirable.
- ✓Adjust the amount of garlic and salt to your personal preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of sofrito for extra flavor.
- Mix in some finely chopped cilantro.
- Serve with a drizzle of garlic-infused olive oil.