Updated: Mar 23, 2021


Serving size: 4 people

  • 4 green plantains

  • 3 fried garlic cloves, mashed

  • 4 tsp of olive oil

  • 3 tsp of butter

  • 2 cups frying canola oil

  • salt to taste


Peel the plantains and cut them into 1 ½-inch slices. Place them in salted water for 15 minutes to soak. Drain on a cloth.

Fry the plantains in a 350°F oil (medium-low heat) for about 12 minutes until just golden brown. Do not let them get very brown, otherwise they won't mash well. (Drain on paper towels)

Mash in a mortar and pestle in batches, with some of the mashed garlic, butter, olive oil and some salt to taste. Shape into four domes, one per each serving. Serve as it is, or with broth or meat of your preference.

Personal tips

For mashing the plantains, if you do not own a pilón, you can use a potato masher instead. The garlic should be pounded to a paste before it’s added to the plantains, unlike mofongo which should never be completely be mashed into a paste. A bit of broth or olive oil can be added as well to help moisten the mixture a bit if necessary. Frying the garlic cloves is really important, because we do not want the Mofongo or the "Salsa Criolla" to have a strong raw garlic taste on our palate.

(Read below for a quick Salsa Criolla recipe)

I personally love to eat and serve my Mofongo with some Salsa Criolla on top.

Which is basically half-minced red onion, half-minced green and red bell peppers, and 4 fried-smashed garlic cloves, a small bunch of minced coriander, salt and pepper to taste... and most importantly olive oil. I must say PLENTY of olive oil, until we create a "type of marinated dressing"