Mangu Con Avocado

Tradition with a twist.



2 people


15 minutes




1 pc avocado

1/2 pc lemon

2 pcs plantain (green, unripe)

1 pc egg

1 tsp white vinegar

1½ teaspoons salt

4 Tbsp unsalted butter

1/2 cup

2 Tbsp olive oil

2 red onion, large

1 Tbsp apple cider vinegar

1/2 Tbsp salt


1) Cut the ends of the plantains and make a cut lengthwise through the skin.

2) In a large pot, put 2 cups of water to boil and place the plantains. Cook for 3 minutes or until tender.

Remove from the water and peel the skin carefully.

3) Cut the plantain in 1-inch cubes and place in water and cook for 10 minutes. When done, remove the plantains from the water.

4) Mash the pieces right away with a fork until they are very smooth (be careful not to burn yourself).

5) Mix in butter, and progressively add a cup of water at room temperature. Keep mixing until it turns into a very smooth puree.

6) Pre-heat a pan with the olive oil.

7) Place the egg in room temperature water with the vinegar and bring to a boil. Cook for 9 minutes and turn off the heat. Leave in the water for 3 minutes. Remove, peel and slice the eggs.

8) Peel the red onions, cut in half and slice in Julienne (thin slices). Sautee for 5 minutes. Remove from the heat and add the vinegar.

9) Cut the avocado in half, remove the seed and season with salt. Cook the avocado for 1 minute in a pan with olive oil.

10) Serve the Mangu on the avocado and garnish with the red onions and the boiled egg.