Mofongo is a traditional Puerto Rican dish that is widely loved throughout the Caribbean. It consists of fried green plantains mashed together with garlic, salt, and often pork cracklings (chicharrones) or bacon.
Mofongo can be served as a delicious side dish, stuffed with meats, as the main course, or as a side at breakfast. It goes excellently with tender and juicy Pernil, crispy and flavorful Roasted Chicken Thighs, or tangy and fresh Ceviche.
Want more delicious Puerto Rican side dishes? Try the infamous Arroz con Gandules, the side dish that means celebration, a delightful blend of yellow rice, pigeon peas, and flavor. Mojito Sauce, a savory mixture of homemade sofrito and ketchup that tastes of Puerto Rico. Guinoes en Escabeche is a tangy salad of pickled green bananas served cold or warm. Or Fuche, a Puerto Rican corn grit full of flavor and texture, or Arroz con Pollo, a one-pot wonder meal great for busy weekday meals. And last but not least, crispy Bacalaitos.
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Why this recipe works
- Versatility: It can be customized with different fillings, such as shrimp, chicken, or vegetables, making it a versatile dish for various tastes and dietary preferences.
- Flavorful Experience: The combination of fried plantains, garlic, and pork crackling or bacon creates a rich, savory, and satisfying flavor that’s hard to resist.
- Impressive Dish: Mofongo can be an impressive dish to serve at gatherings. It showcases cooking skills while delighting guests with its unique flavors.
- Comfort Food: Its hearty, starchy base combined with a flavorful sauce or broth makes it perfect for colder months or any time you need something filling and delicious.
🇵🇷 A Bit of Mofongo History
Mofongo is made with fried green plantains mashed with garlic and pork cracklings (chicharrones), then shaped into a dome or bowl. It’s a savory dish — never sweet — and often served with broth or topped with shrimp, chicken, or beef.
Its roots go back to West African fufu, brought to the island by enslaved people and transformed with Puerto Rican ingredients and flavors. Over time, mofongo evolved into a comfort food and cultural staple, becoming the bold, garlicky mash we know and love today.
Ingredient Notes
- Plantains: Plantains need to be green for this recipe, which calls for deep-frying and then mashing them. Ripe and yellow plantains are too soft for this application, but Pinto (green plantains beginning to ripen) plantains work nicely as well.
- Bacon: Mofongo traditionally uses pork rinds; however, this would be my only application for them, so I substitute pork rinds for bacon.
- Garlic: Garlic adds immense flavor and bite to this dish. Use garlic cloves; however, my flavorful Garlic Paste will add more depth and dimension since it has oregano, peppercorns, and cumin.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Plantains Alternative: Replace green plantains with yuca, yautia, or taro for a similar starchy base.
- Pork-Free Option: Replace chicharrones with turkey bacon, smoked tofu, or roasted mushrooms for a pork-free version.
- Vegetarian or Vegan Mofongo: For added texture, substitute pork cracklings with olive oil, plant-based chicharrones, or roasted nuts
- Stuffed Mofongo (Mofongo Relleno): Filled with proteins like shrimp, chicken, beef, pork, or seafood in a savory sauce.
- Healthier Fats: Reduce oil content using baked or air-fried plantains instead of deep-fried ones.
How to make Puerto Rican Mofongo
Here are the step-by-step instructions on how to make mofongo.
- Begin by crisping the bacon and setting it aside.
- While crisping the bacon, peel the plantains and cut them into one-inch rounds. Place the rounds in salted water.
- Once the bacon is crispy, drain the plantains and pat dry before frying.
- Fry the plantains in batches until they are golden brown and slightly crispy on the outside but soft and tender. This creates the perfect texture when mashing.
- While frying the plantains, start crushing the garlic in a pestle and mortar (pilón) with salt, pepper, and butter. I also add olive oil to the mortar, but that is optional.
- Begin layering your ingredients to incorporate. Without removing the garlic, add some of the fried plantains.
- Followed by the bacon or pork rinds.
- And finally, the butter. Mash the ingredients and repeat until you have mashed all of the plantains.
- Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change. Add melted butter and some chicken broth to revive it a bit if absolutely necessary.
Expert Tips
- Choose the Right Plantains: Green plantains are essential for traditional mofongo. They should be firm and green, not yellow or ripe, as they have the right texture and less sweetness. If sweet plantains are used, the flavor will differ, so be mindful of the balance of flavors.
- Fry in batches to avoid overcrowding the pan, ensuring even cooking.
- Don’t skimp on garlic—it’s an essential flavor element! Sauté the garlic in oil before mixing it into the plantains for a richer flavor.
- Chicharrones or bacon bits add a savory crunch but don’t overdo it—just enough for flavor and texture. If using pork, be sure it's finely chopped or crushed.
- Moisture and Binding: If the mofongo mixture feels too dry, add a little chicken or vegetable broth (or even a tiny amount of olive oil) to help bind the plantains together.
- Avoid over-wetting—you want it firm enough to hold its shape when molded but not too dry.
- Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change.
Recipe FAQs
Mofongo is made of fried green plantains mashed with garlic and pork cracklings (chicharrones) and formed into a dome or bowl. It’s often served with broth or as a base for other ingredients like shrimp, chicken, or beef, making this a savory dish, not sweet.
Absolutely! While frying gives the traditional crispy texture, you can bake or air-fry the plantains as a healthier alternative. Just ensure they’re cooked until tender before mashing.
Mofongo pairs well with:
Broth or sauce (chicken, seafood, or garlic-based).
Proteins like shrimp, chicken, pork, or beef. Place mofongo into a cup and press it to the sides of the cup, creating an opening. Stuff the mofongo with desired protein and invert onto a serving plate, or place another layer of mofongo to seal.
A simple salad or sautéed vegetables as a side.
The traditional tool is a pilón (wooden mortar and pestle). If you don’t have one, a sturdy bowl with a potato masher or a fork can work.
Mofongo is best served fresh, as it can lose its texture if made too far in advance. However, you can fry the plantains ahead of time and mash them just before serving.
More Traditional Puerto Rican Classics
- Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
- Guineitos en Escabeche, Puerto Rican Pickled Green Bananas
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Puerto Rican Homemade Sofrito
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📖 Recipe
Puerto Rican Mofongo
Equipment
- pestle and mortar potato masher and bowl
Ingredients
- 3 plantains
- 3 garlic cloves
- 2 strips bacon or ½ cup pork rinds
- 1 cup frying oil enough to cover the plantains
- salt to taste
- pepper to taste
Instructions
- Begin by crisping the bacon and setting it aside.
- While crisping the bacon, peel the plantains and cut them into one-inch rounds. Place the rounds in salted water.
- Once the bacon is crispy, drain the plantains and pat dry before frying.
- Fry the plantains in batches until they are golden brown and slightly crispy on the outside but soft and tender. This creates the perfect texture when mashing.
- While frying the plantains, start crushing the garlic in a pestle and mortar (pilón) with salt, pepper, and butter. I also add olive oil to the mortar, but that is optional.
- Begin layering your ingredients to incorporate. Without removing the garlic, add some of the fried plantains.
- Followed by the bacon or pork rinds.
- And finally, the butter. Mash the ingredients and repeat until you have mashed all of the plantains.
- Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change. Add melted butter and some chicken broth to revive it a bit if absolutely necessary.
Notes
- Choose the Right Plantains: Green plantains are essential for traditional mofongo. They should be firm and green, not yellow or ripe, as they have the right texture and less sweetness. If sweet plantains are used, the flavor will differ, so be mindful of the balance of flavors.
- Fry in batches to avoid overcrowding the pan, ensuring even cooking.
- Don’t skimp on garlic—it’s an essential flavor element! Sauté the garlic in oil before mixing it into the plantains for a richer flavor.
- Chicharrones or bacon bits add a savory crunch but don’t overdo it—just enough for flavor and texture. If using pork, be sure it's finely chopped or crushed.
- Moisture and Binding: If the mofongo mixture feels too dry, add a little chicken or vegetable broth (or even a tiny amount of olive oil) to help bind the plantains together.
- Avoid over-wetting—you want it firm enough to hold its shape when molded but not too dry.
- Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change.