Puerto Rican Mofongo

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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!

mofongo ball on top of creole sauce with chopped cilantro on top

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.

mofongo ball on top of creole sauce with chopped cilantro on top
Caribbean Princess cruise ship in port
street in puerto rice with pink umbrellas over it

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.

mofongo on a plate with shrimp and sauce over it

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 Barrachina for some drinks and mofongo!

picture of pink umbrellas hanging off a building and a Puerto Rico flag hanging off a balcony

We ordered the Seafood and Beef Mofongo to try both – and loved them so much, we basically licked the plate clean!

My friend Tanya from Lemons for Lulu and I both loved the seafood mofongo – and her husband Jason loved the beef the most.

beef mofongo in sauce on a white plate

The portions were generous, and after a long morning of walking through the city hoping for a perfect shot, we were starving!

picture of blue building with ornate details
Caribbean princess cruise ship through a garden

princess ocean medallion bracelet and a purse with birds and flowers on it

mofongo ball on top of creole sauce with chopped cilantro on top

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!

Check out these other Sweet C’s Favorite Recipes

If you love this easy mofongo recipe as much as I do, please help me give it a five star review (just click the stars!) and help me share on facebook and pinterest!

big ball on top of creole sauce

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mofongo ball on top of creole sauce with chopped cilantro on top
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Mofongo Puerto Rican Food

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!
Course Main Dishes
Cuisine Caribbean
Keyword appetizer, entree, plantains, pork, Puerto Rican food
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 mofongo balls
Calories 771kcal
Author Courtney ODell

Equipment

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

Serving: 1g | Calories: 771kcal | Carbohydrates: 30g | Protein: 29g | Fat: 61g | Saturated Fat: 8g | Polyunsaturated Fat: 50g | Cholesterol: 43mg | Sodium: 830mg | Fiber: 2g | Sugar: 13g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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