Tropical Mangú Pastelón

The combination of sweet and savory ingredients in this pastelón makes it a classic of Dominican cuisine. For this recipe, we’ve added Crema Centroamericana and shredded Queso Blanco to the iconic Dominican Mangú, in order to make it creamier. And it’s finished with a layer of Queso de Papa grated on top; after baking, it forms a delicious golden crust.


Ingredients for the meat filling

  • 4 tbsp olive oil
  • ½ medium yellow onion chopped
  • ½ green pepper cut in small pieces
  • 4 garlic cloves, chopped
  • 1 tbsp dry oregano
  • ½ tbsp cumin
  • 2 pounds ground beef 
  • 4 tbsp tomato puree 
  • ½ cup water 
  • Salt and pepper

Ingredients for the Mangú


  1. Preheat oven to 375 degrees.
  2. Cut each plantain into 4 pieces with the skin on. In a medium pot, place the cut plantains in enough water to cover them and add ½ tbsp of salt. Bring to a boil over high heat. Reduce heat to medium-high, cover and cook in boiling water, until tender, about 25-30 minutes. Remove plantains from the pot and let them cool enough to handle.
  3. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Sauté the pepper, onion and garlic for 3 minutes. Add the ground meat and season with oregano, cumin, salt and pepper; let cook stirring with a wooden spoon to break up the mince, for 8 to 10 minutes or until browned.
  4. Add the tomato sauce and water. Let simmer until all the liquid has evaporated. Set aside.
  5. Peel the plantains and mash them with a potato masher until they are a purée. Add the cold water, butter, Crema Centroamericana, shredded Queso Blanco, salt and pepper and combine well. Set aside.
  6. Lightly butter a baking pan. Add a first layer using half of the mashed plantains (mangú). Then, add a second layer with all the cooked meat filling.  Carefully spread the second half of the mangú making a third layer then top with the shredded Queso de Papa.
  7. Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
  8. Serve warm.

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