Mangú (Plantain) Breakfast Bites Recipe: Based on our most popular breakfast dish, we've made these cute bites perfect to serve at a buffet. I love them!
Course Appetizer, Party
Cuisine Caribbean, Dominican
Keyword appetizer, finger food, party food
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Servings 6servings (3/person)
Author Clara Gonzalez
For the mangú
2unripe plantains, peeled and cut into quarters
1/2cupof water at room temperature
5tablespoonsof soy oil
1medium white onion ground
For the filling
2oz[0.06 kg] of York ham cut into tiny cubes
1plum tomato cut into tiny cubes
1tablespoonof chopped chives
A pinch of pepper
2oz[0.06 kg] of gouda or cheddar cheese cut into tiny cubes
For the mangú
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.