This is how my mother always made it:
Peel and cut up green plantains (about 4 for about two servings) and boil in lightly salted water until they are tender.
Take the plantains out of the water, but don't throw away the water just yet. On a plate, mash the plantains one by one, adding just a bit of the water, perhaps a teaspoon at a time, to soften. Many people add butter as they mash the plantains, but my mother always used olive oil instead. Also, my mother adds sauteed onions. Mangu' should be eaten right away, otherwise it will harden and will not be fun to eat ;-) Hope this helps.
Regards,
Natasha
