Mofongo uses green, starchy plantains, not sweet ripe ones; they must be fried first, then mashed while hot. Pound the fried plantains with garlic and pork cracklings in a pilón while still warm so it binds into a dome, not a paste.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook20 min
Makes4 servings
CuisinePuerto Rican
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for4servings
Green plantains
Starchy and firm, they fry up dense for pounding; ripe ones are too sweet and soft.
Can you make Mofongo in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Mofongo? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Mofongo ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Mofongo gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Mofongo vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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