Mofongo—mashed fried plantains—is a staple in Puerto Rican cuisine. My grandmother made these with organic plantains, mashed and fried in coconut oil. My thoughts (and only mine since I did not tell her my full opinion) are the following:

1.They are a bit too greasy, the coconut flavor from the oil is too present in the mini-mofongo.

2.The texture is too soft—they end up crumbling upon grabbing, which is a bit disappointing.

Overall, the mini-mofongos are not bad, they just need a little work (perhaps frying them in another oil?)


I will attempt to make these this weekend and see what comes of it. Maybe another technique will help keep the small, round shape of the mini-mofongos. A better binding is needed so they hold up rather than crumble.


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