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The Best Easy Mofongo recipe – delicious lightly fried plantains mashed with garlic, pork rinds, bacon, and made into dumplings for a deliciously easy Puerto Rican dish everyone loves!
This post was sponsored by Princess Cruises. All opinions are 100% my own.
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I was recently invited to tour the Caribbean with Princess Cruises on board the Caribbean Princess and try out the new Ocean Medallion program on ship – this revolutionary charm makes it easier than ever to explore the world and take in new cuisine – like I did, feasting on Puerto Rico’s legendary plantain and pork rind dish – Mofongo!
If you’ve never had mofongo, you might think it sounds a bit interesting – but you won’t believe the rich, buttery flavor in these little dumplings made from mashed plantains and pork rinds.
Mofongo is a blend of Caribbean ingredients with African and French cooking techniques – often served with complex sauces you’d expect in a fine Creole restaurant, but with a texture very similar to West African fufu dumplings.
Fufu is sometimes made with plantains (though often with yams), and mofongo’s name even sounds a bit like fufu – making it easy to trace back the heritage of mofongo in the Caribbean.
Why You’ll Love This Easy Mofongo Recipe
You’ll love this Easy Mofongo recipe because it brings the bold, comforting flavors of Puerto Rican cuisine right into your kitchen with minimal effort. Made with fried green plantains, garlic, and crispy pork cracklings, this dish is rich, savory, and incredibly satisfying. The combination of textures—from the crispy edges to the soft, mashed interior—creates a perfect bite every time. Whether you’re serving it as a side dish or as the star of the meal, this Mofongo is sure to become a favorite with its authentic taste and simple preparation.
Mofongo – Puerto Rico’s Most Famous Dish
Mofongo is Puerto Rico’s most famous dish – so it’s not a surprise it is incredibly easy to find lots of delicious mofongo dishes throughout the city of San Juan.
While touring through San Juan with friends, we were walking back from the gorgeous Fortaleza street looking for a great spot to stop for lunch, and stumbled upon a sign for the place the Pina Colada was first made – and decided to duck in to a cafe for some drinks and mofongo!
We ordered the Seafood and Beef Mofongo to try both – and loved them so much, we basically licked the plate clean!
The portions were generous, and after a long morning of walking through the city hoping for a perfect shot, we were starving!
Mofongo Ingredients
The key ingredients in this Mofongo recipe include green plantains, which are fried to create the dish’s signature base, and garlic, which adds a robust, savory flavor. Pork cracklings (or chicharrón) bring a delightful crunch and rich, salty depth to the dish, while olive oil or butter helps to bind everything together and adds a touch of richness. Optional ingredients like chicken broth or stock can be used to adjust the texture and add extra flavor, and fresh cilantro or parsley can be added for a burst of freshness and color.
How to Make Mofongo
- Fry. To make Mofongo, start by peeling and slicing green plantains into thick rounds, then fry them until golden brown and tender.
- Smash. In a mortar and pestle or a large bowl with a potato masher, combine the fried plantains with minced garlic and crushed pork cracklings. Mash the mixture together until it’s well-combined but still has some texture. If the mixture seems too dry, add a little chicken broth or stock to help moisten it.
- Shape. Once everything is well-mixed, shape the Mofongo into balls or press it into a serving dish.
Mofongo Recipe Tips
Use Green Plantains: The key to authentic Mofongo is using green, unripe plantains. They are starchy and firm, which gives Mofongo its signature texture. Ripe plantains are too sweet and soft for this dish, so make sure to choose green ones for the best results.
Fry to the Right Texture: When frying the plantains, aim for a golden-brown color with a slightly crispy exterior but a tender interior. This balance makes it easier to mash the plantains while still providing some texture. Avoid over-frying, as overly crispy plantains can be difficult to mash.
Mash Gradually: When mashing the plantains, do it gradually, mixing in the garlic and pork cracklings a little at a time. This ensures that the flavors are evenly distributed throughout the dish. Use a mortar and pestle for a more traditional approach, but a potato masher or food processor can also work.
Add Moisture as Needed: If the Mofongo mixture feels too dry, don’t hesitate to add a little chicken broth or stock to moisten it. This helps create a smoother, more cohesive dish. Add the liquid slowly, a tablespoon at a time, until you reach the desired consistency.
Customize to Your Taste: Mofongo is versatile, so feel free to customize it with additional ingredients like cooked shrimp, chicken, or vegetables. Adding these extras can turn Mofongo into a hearty main dish. You can also experiment with different seasonings or herbs, like fresh cilantro, to enhance the flavor.
Serve Immediately: Mofongo is best enjoyed right after it’s made when the plantains are still warm and the flavors are fresh. If you need to keep it warm, cover it and place it in a low oven, but try to serve it as soon as possible to preserve the texture.
What to serve with Puerto Rican Mofongo
Mofongo is great on it’s own – but really should be served with a soup, stew, or hearty sauce alongside to really add to the flavor.
I personally love to serve Mofongo with Creole Sauce – and this Creole Sauce recipe is one of the easiest and most delicious I’ve found! Super simple and easy to make in just one pot.
For a hearty Mofongo dinner that is perfect for a crowd, try adding one of my favorite meats, seafood, or vegetable recipes below – just add in with the sauce and mofongo balls and enjoy!
Storage
Mofongo is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a microwave or on the stovetop, adding a splash of chicken broth if needed to restore moisture. While reheated Mofongo won’t be as crispy as when freshly made, it will still retain its delicious flavor and make for a satisfying meal.
Check out these other Sweet C’s Favorite Recipes
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Mofongo Puerto Rican Food
Equipment
- Joyoldelf Heavy Duty Stainless Steel Potato Masher, Professional Integrated Masher Kitchen Tool & Food Masher/Potato Smasher with Silicone Handle, Perfect for Bean, Vegetable, Fruits, Avocado, Meat
Ingredients
- 4 green plantains
- 1 lb of chicharrón, pork rinds
- 1 slice bacon, cooked and crumbled
- 3 garlic cloves, mashed
- 4 teaspoons of olive oil
- 2 cups frying oil
Instructions
- Heat oil in a large pot or dutch oven.
- Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.
- Remove plantains from water, and dry them with a paper towel before putting them in the hot pot with oil. Make sure any drops of water have been completely dried off.
- In small batches, fry plantains for about 12 minutes at medium-low heat or until they turn very light brown.
- Make sure to turn plantains as they cook.
- Do not brown plaintains much – you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.
- Remove plantains from oil, and place in to a large bowl or mortar.
- Smash plantains with a pestle or the back of a spoon.
- Add some mashed garlic and pieces of pork rinds along with crumbled bacon, smashing into the plaintains.
- Once you have mashed all the plantains, mold them into the shape of a circle or half circle using your hands.
- Serve hot with chicken broth, creole sauce, stew, or your favorite meat or vegetables.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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