Mofongo is a Puerto Rican dish of fried green plantains mashed with bacon or chicharrones (fried pork crackling), delicious and easy to make at home. Ready in 30 minutes.
If you've never made mofongo at home, you're in for a treat. This Puerto Rican classic comes together in about 30 minutes and the flavor payoff is massive. It's garlicky, savory, with a signature dense-but-crispy texture from the chicharrones. If you loved my Tostones Recipe, this one's next.
What is Mofongo?
Mofongo is a traditional Puerto Rican dish made from fried green plantains. After the plantains are fried or sometimes roasted, they are mashed with other ingredients, usually chicharrones (fried pork skins) or bacon, garlic, olive oil, and a variety of other potential ingredients.
The dish is influenced by African, Taino Indian, and Spanish cuisine, and continues to evolve and spread. It is also very popular in Cuba.
Different people make it different ways, but this is a simple Puerto Rican mofongo that will work as a perfect base for you to build from.
I hope you enjoy it.
Let's talk about how to make mofongo, shall we?
Mofongo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Green Plantains. Green plantains are important to the recipe. Do not use ripe, yellow plantains, as they will become too mushy.
- Fried Pork Rinds. Chicharrones. You can also use cooked crispy bacon.
- Garlic.
- Olive Oil.
- Salt.
- Vegetable Oil. For frying.
How to Make Mofongo
Peel the green plantains, slice them info 1-inch rounds, then soak them in water for 10 minutes.
An easy trick to peeling green plantains, are are fairly hard and unripe, is to slice off the stem. Then, slice a thin slice down the side of the plantain vertically and carefully part it with your fingers.
Mash the pork rinds (or bacon), garlic, olive oil, and salt with a mortar and pestle or in a heavy bowl.
Heat the vegetable oil in a deep pot to 350 degrees F (175 degrees C), then dry and fry the plantain slices until crispy and golden, 10-12 minutes. Drain on paper towel.
Mash the fried plantains with the pork rind mixture until well mixed. It can be made with roasted plantains as well.
Boom! Done! Your mofongo is ready to serve. I'm ready to dig into this! I hope you love it.
Made this recipe? I'd love to hear how it turned out. Drop a star rating and comment below. It genuinely helps other readers find the recipe, and I read every one.
Serving Mofongo
There are many ways to serve mofongo. In Puerto Rico, they are typically rolled into 2-inch or larger balls, similar to meatballs. In Cuba, you might find them as a larger ball served in a bowl, or mashed into a bowl.
I like to mash mine into my mortar, press it down, then lift it out and set it onto a plate or into a bowl.
Mofongo can be served as a side dish or a main dish, usually paired with a sauce, gravy, or broth. It is meant to absorb the sauce for greater flavor. It pairs particularly well with garlicky sauces or shrimp sauce.
You'll find it often served with fried meats or chicken broth or chicken soup. You'll find many variations with proteins like chicken, beef, seafood, or vegetables stuffed inside or served around the mofongo.
Recipe Tips & Notes
- Green plantains are very important to making mofongo for a firmer texture and true flavor. They should be underripe and firm. Ripe plantains are too sweet for this dish.
- For a crispier texture to the plantains, fry them twice, but do not burn them.
Storage & Leftovers
Leftover mofongo will last up to 5 days in the refrigerator in a sealed container. You can warm it up again in the oven or toaster oven/air fryer to enjoy again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this mofongo recipe. I love mofongo. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
More Puerto Rican and Latin-Inspired Recipes to Try
If you tried this mofongo, please leave a star rating in the recipe card below. Even a quick one helps more than you'd think. Thanks! — Mike H.
Mofongo Recipe
Ingredients
- 3 green plantains
- 2 cup chopped fried pork rinds (chicharrones) - or use cooked bacon
- 4 cloves garlic
- 3 tablespoons olive oil
- Salt to taste
- 3 cups vegetable oil for frying
Instructions
- Peel the plantains and slice them info 1-inch rounds. Add them to a bowl and cover with water. Soak for 10 minutes.
- Mash the pork rinds (or bacon), garlic, olive oil, and salt in a mortar or heavy bowl. You may need to do this in batches.
- Heat the vegetable oil in a deep pot to 350 degrees F (175 degrees C). Do not boil.
- Dry the plantains and fry them in the oil until crispy and golden, 10-12 minutes, flipping once to fry all sides. Drain on paper towels.
- Mash the fried plantains with the pork rind mixture until well mixed. Adjust for salt.
- Serve by rolling into 2-inch (or larger) balls or pressed into a small bowl, with simple garnish or your favorite sauce.
Notes
Nutrition Information
Mofongo FAQ
What is mofongo made of?
Classic Mofongo is made from fried green plantains mashed together with chicharrones (fried pork rinds) or crispy bacon, garlic, olive oil, and salt. From there you can go in a lot of directions. Stuff it with shrimp, serve it in chicken broth, or top it with carne guisada. But at its core, it's plantains, pork, and garlic.
What does mofongo taste like?
Mofongo is savory, garlicky, and starchy. Think dense mashed potatoes, with a slightly coarser texture and salty bits of pork rind throughout. Green plantains have a neutral, earthy flavor and almost no sweetness, which makes it a great base for sauces and stews. Chicharrones add a salty crunch that really makes it.
What do you serve with mofongo?
Mofongo is traditionally served with a sauce, broth, or gravy. It's made to soak up liquid, which deepens the overall flavor. Classic pairings include chicken broth or chicken soup, shrimp in garlic sauce, carne guisada (beef stew), or pollo guisado. You'll also find it served with fried pork, Puerto Rican pernil (roast pork), or just about any protein with a saucy component.
Can you make mofongo ahead of time?
Mofongo is best fresh, straight out of the mortar and onto the plate. That said, leftovers keep well in a sealed container in the refrigerator for up to 5 days. Reheat in the oven, toaster oven, or air fryer to bring back some of the texture. You can also freeze it for 2-3 months. Just don't expect it to be quite as good as the day you made it.
NOTE: This post was updated on 4/8/26 to include new FAQs. The recipe was not changed.
Harry says
Made this for the 3rd time this week. Never going back to any other recipe. Perfection!
Mike Hultquist says
Thanks, Harry! Such a great recipe!! I do appreciate your comments.
Melissa says
This was even better than advertised. We both really enjoyed the flavor as a side dish. 100% will make it again for the family.
Mike Hultquist says
Another hit! Thanks so much, Melissa! Glad to hear it!