Relleno de Mofongo with Caramel Drizzle

Name: Relleno de Mofongo with Caramel Drizzle
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 12 servings
Cuisine: Caribbean
Ingredients: 3 medium (900 g) green plantains, peeled, cut into 1½-inch chunks; 6 cloves (30 g) garlic cloves, minced; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (4 g) kosher salt; freshly ground black pepper, to taste; 6 cups (1440 ml) neutral oil (vegetable or canola); 1½ cups (180 g) all-purpose flour; ¼ teaspoon (1½ g) kosher salt; 4 tablespoons (57 g) unsalted butter, cold, cut into ¼-inch cubes; 1 (20 g) large egg yolk; 4 tablespoons (60 ml) ice water; 3 tablespoons (43 g) unsalted butter; ½ cup (110 g) dark brown sugar, packed; ¼ cup (60 ml) heavy cream; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (½ g) sea salt

From the MyKitchenBank Kitchen

Crispy fried pastry parcels filled with savory mofongo—garlic-infused mashed plantains—and finished with a buttery caramel drizzle. These golden pockets balance Caribbean comfort flavors with a touch of sweetness, making them perfect as an appetizer, snack, or even a unique dessert. The contrast between the airy fried exterior, fluffy mofongo interior, and silky caramel creates an irresistible bite.

Prep: 35 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 12 rellenos (about 3 to 4 inches each)

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Ingredients

12 servings

For the filling
3 medium (900 g) green plantains, peeled, cut into 1½-inch chunks
6 cloves (30 g) garlic cloves, minced
3 tablespoons (45 ml) extra-virgin olive oil
¾ teaspoon (4 g) kosher salt
freshly ground black pepper, to taste
For frying
6 cups (1440 ml) neutral oil (vegetable or canola)
For the pastry
1½ cups (180 g) all-purpose flour
¼ teaspoon (1.5 g) kosher salt
4 tablespoons (57 g) unsalted butter, cold, cut into ¼-inch cubes
1 (20 g) large egg yolk
4 tablespoons (60 ml) ice water
For the caramel drizzle
3 tablespoons (43 g) unsalted butter
½ cup (110 g) dark brown sugar, packed
¼ cup (60 ml) heavy cream
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon (0.5 g) sea salt

Equipment (10)

Large pot or deep fryer
Candy or deep-fry thermometer
2 medium bowls
Wooden spoon
Slotted spoon
Small saucepan
Whisk
Measuring spoons and cups
Paper towels
Serving platter

Steps

Before you start

Have all ingredients measured and ready at room temperature
Keep the mofongo warm in a covered bowl while you work
Use a candy or deep-fry thermometer to monitor oil temperature
Line a plate with paper towels for draining fried rellenos

1
Boil and mash plantains
- Bring a large pot of salted water to a boil over high heat.
- Add the peeled plantain chunks and cook for 12–14 minutes, until a fork pierces them easily.
- Drain well in a colander.
- While still warm, transfer to a medium bowl and mash thoroughly with a wooden spoon until smooth, about 1 minute.
- Set aside.
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Ready when: Plantain chunks break apart easily with a fork and are pale gold
Tip: Don't let plantains sit too long after boiling; mash while warm for the fluffiest texture
2
Infuse garlic into mofongo
- Warm the 3 tablespoons olive oil in a small skillet over medium heat.
- Add the minced garlic and cook for 2–3 minutes, stirring often, until fragrant and just beginning to turn light golden.
- Pour the warm garlic oil into the mashed plantains and fold together gently 8–10 times until evenly combined.
- Season with salt and black pepper to taste.
- Cover and keep warm.
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Ready when: Garlic is light golden and fragrant; no raw garlic smell remains
Tip: Use low heat so the garlic doesn't burn and turn bitter
3
Make pastry dough
- In a medium bowl, whisk together the 1½ cups flour and ¼ teaspoon salt.
- Scatter the cold butter cubes over the flour and use your fingertips to rub them in until the mixture resembles coarse breadcrumbs with pea-sized butter pieces visible.
- Add the egg yolk and 4 tablespoons ice water, then fold gently with a rubber spatula or wooden spoon until a shaggy dough just comes together, about 1 minute.
- Do not overwork.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for 10 minutes.
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Ready when: Dough comes together into a rough ball; pastry will be flaky, not smooth
Tip: Keep butter cold and work quickly to avoid melting it into the flour—this makes the pastry tough
4
Roll and cut pastry
- Remove dough from the refrigerator and place on a lightly floured surface.
- Roll out to about ⅛-inch thickness.
- Using a 4-inch round cutter or drinking glass, cut out 12 rounds.
- Gather scraps, re-roll, and cut more rounds if needed to reach 12 total.
- Stack rounds between parchment paper to prevent sticking.
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Ready when: Twelve pastry rounds, each about 4 inches across and ⅛ inch thick
Tip: Work quickly so the dough stays cold; if it becomes too warm, refrigerate for 5 minutes
5
Fill rellenos
- Lay out a pastry round on a clean surface.
- Place about 2 tablespoons of warm mofongo in the center.
- Fold the pastry in half to enclose the filling, then fold once more at an angle to create a triangle (or gently press the edges and fold to form a tight pouch).
- Press the edges firmly to seal, pinching with your fingers.
- Repeat with the remaining rounds and mofongo.
- Arrange filled rellenos on a parchment-lined tray.
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Ready when: All 12 rellenos are sealed and arranged on the tray
Tip: Seal the edges firmly to prevent filling from leaking into the hot oil during frying
6
Heat oil and fryOven 350°F / 175°C
- Pour the 6 cups neutral oil into a large, heavy pot and attach a candy thermometer.
- Heat over medium-high heat until the oil reaches 350°F (175°C), about 8–10 minutes.
- Working in batches of 3–4 rellenos, gently slide them into the hot oil.
- Fry for 3–4 minutes, until the pastry is golden brown and crispy, turning once halfway through.
- Use a slotted spoon to transfer to a paper-towel-lined plate.
- Maintain the oil temperature between 340–350°F (170–175°C) as you fry batches.
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Ready when: Pastry is deep golden brown on both sides; no pale spots remain
Tip: Do not overcrowd the pan; oil temperature will drop and pastry will absorb oil instead of crisping up
7
Make caramel drizzle
- While the rellenos finish frying, melt the 3 tablespoons butter in a small saucepan over medium heat.
- Add the packed dark brown sugar and stir constantly for 2–3 minutes until the sugar dissolves and the mixture smells like toffee.
- Remove from heat, wait 30 seconds, then slowly pour in the ¼ cup heavy cream while stirring—the mixture will bubble.
- Stir in the vanilla extract and sea salt.
- Let cool for 1–2 minutes so the caramel thickens slightly and becomes drizzle-able.
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Ready when: Caramel is smooth, glossy, and coats the back of a spoon; cream is fully incorporated
Tip: Pour the cream slowly and away from you to avoid splashing hot caramel; the mixture will seize briefly, then smooth out
8
Drizzle and serve
- Arrange warm rellenos on a serving platter.
- Using a spoon or squeeze bottle, drizzle the warm caramel in a thin zigzag pattern over each relleno.
- Serve immediately while still warm and the caramel is glossy.
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Ready when: Caramel is visible on all rellenos in an attractive drizzle pattern
Tip: If caramel hardens as you work, gently reheat it over low heat for 30 seconds
9
Enjoy
- Serve the rellenos warm, either as an appetizer or a dessert.
- The crispy exterior gives way to fluffy, garlicky mofongo inside, with the sweet caramel providing a delicious contrast.
- These are best enjoyed fresh and hot.

Good to know

Tips

Use a deep-fry thermometer to maintain consistent oil temperature; too cool and the rellenos will be greasy; too hot and they'll brown before the filling heats through.
If your pastry dough tears as you fill it, pinch it closed with a wet fingertip and seal well to prevent leaks.
For best results, serve rellenos within 10 minutes of frying while the exterior is still crispy and the interior is piping hot.
This recipe is naturally savory-meets-sweet; the caramel drizzle is optional but highly recommended for a sophisticated contrast.

Make ahead

Mofongo can be made up to 4 hours ahead and reheated gently in a covered bowl with a splash of olive oil over low heat, stirring occasionally. Pastry dough can be made 1 day ahead and refrigerated in plastic wrap. Assemble and fry rellenos fresh for best texture.

Storage & reheating

Store leftover rellenos in an airtight container at room temperature for up to 2 hours, or in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Do not refreeze fried pastry after thawing. Caramel can be made ahead and refrigerated for up to 1 week; reheat gently over low heat before drizzling.

Substitutions

green plantains → ripe yellow plantains (reduce boiling time to 8–10 minutes; the result will be slightly sweeter). Green plantains are starchy and savory; ripe ones are sweeter and softer. Adjust cooking time accordingly.
all-purpose flour → 1½ cups all-purpose flour mixed with ½ teaspoon cornstarch. Cornstarch adds extra crispness to the fried pastry.
extra-virgin olive oil → chicken or vegetable broth (warmed). Use the same amount (3 tablespoons) for a lighter mofongo, though the olive oil version is more traditional.
heavy cream → coconut cream. Use the same amount (¼ cup) for a Caribbean-inspired tropical twist on the caramel.