Need a new way to use up some ripe plantains you have left? Try making this sweet mashed plantains recipe! Using just 4 ingredients I am sure you already have in your fridge, you can easily make these mashed plantains (or "Mogo Mogo" as we call it in Mexico) for a quick and delicious side dish or breakfast.
After living some years of my life in the States of Veracruz and Tabasco, and being raised by a mother from Veracruz, plantains have become a huge part of my cooking. I’m so happy that I can easily find them here in the US!
I usually buy them still green and leave them to get ripe in my fruit basket with the other fruits until they’re ready to be used in a recipe. Depending on what you want to use them for, they can be just slightly ripe or even green (for chips or other dishes).
If I happen to have several that are ripe at the same time, I usually remove their peels, place them inside a plastic freezer bag, and store them in the freezer to use later. They work perfectly for recipes such as this mashed plantains recipe or "Mogo Mogo", for example.
What Is "Mogo Mogo"?
Mogo Mogo (also called “Machuco”) is a sweet and salty plantain puree that is just one of the many ways that people in the Tuxtla’s region in Veracruz cook plantains. There is a great diversity of dishes using plantains in everyday cooking; And, not only in that region, but all over states like Tabasco, Oaxaca, and Chiapas.
This easy recipe requires few ingredients and is super quick to prepare with delightful results. It is one of those things that you can’t stop eating once you have given it the first bite.
Other variations of this dish include adding chopped onion or garlic or using the mixture as a filling for stuffed peppers. Very similar to the Dominican dish called "Mofongo"
At the end of the day, every home cook has their own way of cooking these mashed plantains, and here is my take on how to prepare this dish. Enjoy!
Mashed Plantains Recipe
Here is a list of ingredients you will need to make this puree recipe...
- Mexican crema
- Salt to taste
- Make sure your plantains are ripe, but still firm when you touch them.
How To Make Mashed Plantains: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Boil The Plantains
- Cut the tips off the plantains and place them in a large pot.
- Cover with cold water and turn the heat up to medium-high.
- Bring the water to a boil and then turn it down to simmer until the plantains are cooked.
Note: Depending on how ripe the plantains are, it will take between 10 to 15 minutes for them to cook. They have to be soft to the touch, and the skin will start to split on some of their sides.
Mash The Boiled Plantains
- Remove the plantains from the pot, drain excess water, and let them cool down. Just enough so you can pick them up with your hands without burning yourself.
- Gently remove their peels.
- Place the skinless plantains into a frying pan and mash to form a puree using a potato masher.
Note: You can also use the bottom of a heavy glass if you don't have a masher!
Mix The Puree And Serve
- Now, turn the heat to medium-high and add the butter to the pan. Stir well, allowing it to melt.
- Then, stir in the cream and season the mashed plantains with salt. Usually, the texture is more like a paste than a soft puree, but you can add more cream or butter if you want.
- Once everything has been mixed together and warmed up, it is ready to be served!
What To Serve With Sweet Plantain Puree
Mashed plantains are one of those things that you can’t stop eating once you have been given the first bite. I like to serve it as a side dish when I cook pork, like baked or pan-fried pork chops or roasted pork leg.
The combination between the sweetness of the plantains and the salty fattiness from the pork pairs really great!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for mashed plantains, take a look at some of these other authentic Mexican recipes:
- Molotes (Plantain Patties Stuffed With Beans And Cheese)
- Fried Plantains
- Yucatan Fried Beans
- Black Beans And Rice
- Stuffed Squash Blossoms
I hope you make this sweet mashed plantains recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
Sweet Plantain Puree
- 3 Plantains ripened (With some black spots)*
- 4 Tablespoons of butter
- ¾ cup Mexican cream
- Salt to taste
- Cut the tips off the plantains and place in a large pot. Cover with cold water and turn heat to medium-high. Bring to a boil and then turn down to simmer until they are cooked. Depending on how ripened the plantains are, they will take between 10 to 15 minutes. They have to be soft to the touch and the skin will start to split into some of their sides.
- Remove from pot, drain excess water and let cool until you are able to handle them. Remove their peels.
- Place plantains in a frying pan and, with the help of a bean or potato masher, mash to form a puree. You can also use the bottom of a heavy glass to perform this step, as it is shown in the picture above.
- Now, turn the heat to medium-high and add the butter. Stir well, allowing it to melt, then stir in the cream and season with salt. Usually, the texture is more like a paste than a soft puree, but you can add more cream or butter if that is your choice. Once everything has been well mixed and warmed, it is ready to be served. Enjoy!