Every time I make mangú at home my daughter can’t hide her excitement. She might be half-Danish, but she’s 100% Dominican. Luckily, my husband seems to like it too, and I don’t have to tell you how much I love it. I even make it for lunch sometimes, and always have to control my urge to lick the plate clean.
These Mangú (Plantain) Breakfast Bites are just incredible, juicy, smooth and pretty enough to be served in a refined manner. The only problem might be having to elbow your way to the buffet table before there are none left.
If you are asking yourself why I didn’t make them bigger, I tried, but this is the only size that worked. They don’t break and remain smooth and juicy inside.
The chives give a nice green touch to the already colorful bites, without making the onion taste too overwhelming.
C’mon, make these Mangú (Plantain) Breakfast Bites for a special occasion. And watch out for those elbows!
- 2 unripe plantains , peeled and cut into quarters
- 1 teaspoon of salt
- 1/2 cup of water at room temperature
- 5 tablespoons of soy oil
- 1 medium white onion ground
- 1 large egg
- 2 oz [0.06 kg] of York ham cut into tiny cubes
- 1 plum tomato cut into tiny cubes
- 1 tablespoon of chopped chives
- 1/2 teaspoon of salt
- A pinch of pepper
- 2 oz [0.06 kg] of gouda or cheddar cheese cut into tiny cubes
Boil the plantains in enough water to cover it, adding the salt to the water, until the plantains are very tender (about 15 mins). Remove from the water.
Mash the plantains with a fork until it is a small puree with no lumps. Mix in the water. Set aside for a moment.
Heat 3 tablespoons of oil over very low heat, stir in the onion. Cook stir until the onion starts to become translucent. Remove from the heat and mix with the mashed plantain. Allow it to cool to room temperature.
Heat oven at maximum temperature. Grease a mini-muffin mold with the rest of the oil.
Once the plantain has cooled down, scoop two tablespoons of the mixture at a time and make into balls.
Place the balls into mini-muffin molds and press to form the cups. Place a cheese cube into each cup.
Whisk the egg and mix in tomato, chives, salt and pepper. Pour this mixture into each cup enough to fill them.
Bake until the eggs have set. Remove from the oven, and let it rest for a couple of minutes. Use a skewer to help you unmold them and serve warm.