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puerto rican mofongo (mashed plantains) served with grilled shrimp skewers

Mofongo with Garlic Sauce

Mofongo is a simple and scrumptious side dish that's popular on the island of Puerto Rico and throughout the Caribbean. Find out how to make it here! 

Course Side Dish
Cuisine Dairy-Free, Egg-Free, Ethnic, Gluten-Free, Grain-Free, Nut-Free, Paleo, Veggies, Whole30
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6

Ingredients

For the mofongo:

  • 4 green plantains (very green)
  • 1 tbsp salt
  • 4 tsp cooking fat plus more for mixing (see note)*
  • 4 cloves garlic
  • 4 oz pork rinds

For the garlic sauce:

  • 2 cloves garlic
  • 1/3 cup avocado oil
  • 1 green onion
  • 1/2 lime juice
  • 1/4 tsp whole cumin seeds
  • 1/4 tsp red pepper flakes or less if you don't like it spicy
  • 1/4 tsp salt

Instructions

To make the mofongo:

  1. Boil the plantains. Peel the plantains and cut them into 1/4-inch thick coins. Place in a saucepan, cover them with cold water, add salt, bring to a boil, and then reduce heat to simmer. Cook until a fork easily slides in and out when you poke a piece of plantain, about 10-15 minutes.
  2. Prep the flavorings. While the plantains simmer, peel and crush the garlic and place in a mixing bowl. Place the pork rinds in a large ziplock bag and crush with a rolling pin or the bottom of a ramekin to make pork dust. Add to the mixing bowl.
  3. Sauté the plantains. When the plantains are tender, drain them and set aside. Place 4 teaspoons cooking fat in a large, non-stick skillet over medium-high heat, 2 minutes. Add the plantains and sauté, tossing occasionally with two wooden spoons, until they’re yellow color deepens, but don’t let them brown. When they’re a darker, golden yellow, transfer them to the mixing bowl, along with any fat remaining in the pan.
  4. Mix the mofongo. With a potato masher or an electric mixer set on medium, gently mash the plantains and pork rinds together. You want some bumpy texture, rather than a smooth paste. Add about additional fat, 1 teaspoon at a time, to help the mofongo stick together; it shouldn't be dry. Taste and add more salt, if necessary. Using moistened hands, form into 3-inch balls or mound on a plate; serve warm.

To make the garlic sauce:

  1. Place all the ingredients in a food processor and purée, or combine them in 1-pint Mason jar and whirl with a stick blender.

Recipe Notes

Note about cooking fat: This recipe works well with flavorful saturated fats like coconut oil and pastured lard, but you could also use extra-virgin olive oil or avocado oil.

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