Mangu is a Dominican staple of creamy mashed green plantains, often served for breakfast with los tres golpes: fried salami, cheese, and eggs.
The plantains boil until tender and are mashed with butter and cool water, while tangy red onions balance the rich fried accompaniments.
Mash the plantains while hot and add cool water gradually. This keeps the mangu soft rather than dry or gummy.
Serving Suggestions
Serve immediately with the onions spooned over the mangu and the salami, cheese, and eggs arranged alongside.
Recipe Notes
Prepare the onions ahead, but mash plantains and fry the accompaniments just before serving.
Dominican Mangu with Los Tres Golpes
Creamy Dominican mashed green plantains with pickled onions, fried salami, fried cheese, and eggs.
Ingredients
Equipment
Method
Prepare Onions and Mangu:
- Simmer onion with vinegar and 2 tablespoons oil for 5 minutes until bright pink and slightly tender. Set aside.
- Boil plantains in salted water for 20 to 25 minutes until very tender.
- Drain and mash immediately with butter, adding cool water gradually until creamy.
Cook Los Tres Golpes:
- Fry salami until browned and crisp at the edges; drain.
- Fry cheese until golden on both sides; drain.
- Fry eggs sunny-side up or to preference.
- Serve mangu topped with onions and arrange salami, cheese, and eggs alongside.
Nutrition
Notes
- Mash plantains while piping hot.
- Add cool water a little at a time.
- Queso de freir holds its shape during frying.
