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Sweet Plantain Puree, It is one of those things that you can’t stop eating once you have given it 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 pairs great.
Course Appetizers, Side dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 228kcal


  • 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!


Please make sure your plantains are ripened, but still firm when you touch them.


Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 192mg | Potassium: 446mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1375IU | Vitamin C: 16.5mg | Calcium: 52mg | Iron: 0.5mg