If you think plantains are only for mangu, tostones, and mofongo, then you are sadly mistaken. Once plantains get brown and over-ripe, their starches break down, causing them to soften and sweeten. That's the time to strike! Sure, you can serve these sweet maduros (or as our Puerto Rican peeps call them, amarillos) on a plate of rice and beans for a bright bite, but why not put their dulzura on full display and have them for dessert!
Abuela Approved: 4 Classic Puerto Rican Cookbooks
February 26, 2018