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Cut plantains on a bias into ¼ inch slices. Place in medium sized stock pot with stock and water, and bring to a boil. Cover and simmer until plantains are fork-tender. Cover and allow to cool slightly.
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In a medium sized bowl, add softened plantains, butter and half of the cooking liquid. Mash until all ingredients are combined. The mixture should have a slightly wet consistency. Set aside.
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Place vegetable oil in medium skillet and add onions with a pinch of salt. Cook until translucent and remove from pan, shaking off any excess oil.
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Fry cheese slices until golden on each side. Remove from pan and set aside. Ensure skillet has approximately 1 tablespoon of oil after onions and cheese have been cooked.
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Add garlic to pan and cook until it becomes aromatic (about 1-2 minutes). Don’t allow garlic to brown or burn.
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Add plantain mash to pan and incorporate with garlic oil. Add salt to taste.
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Serve mangu (mashed plantains) with onions and fried cheese. Enjoy!