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Dominican mangu topped with pickled onions and served with fried salami, fried cheese, and eggs.

Dominican Mangu with Los Tres Golpes

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Creamy Dominican mashed green plantains with pickled onions, fried salami, fried cheese, and eggs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Dominican
Calories: 990
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mangu and Onions
  • 4 large green plantains peeled and cut into chunks
  • 8 cups water for boiling
  • 4 tbsp butter
  • 1 cup cool water as needed for mashing
  • 1 tsp kosher salt
  • 1 large red onion thinly sliced
  • 1/2 cup white vinegar
  • 2 tbsp neutral oil
Los Tres Golpes
  • 12 oz Dominican salami sliced
  • 8 oz queso de freir sliced
  • 8 large eggs
  • 1/2 cup neutral oil for frying

Equipment

  • Large pot
  • Potato masher
  • Large skillet
  • Small saucepan
  • Slotted spatula

Method
 

Prepare Onions and Mangu:
  1. Simmer onion with vinegar and 2 tablespoons oil for 5 minutes until bright pink and slightly tender. Set aside.
  2. Boil plantains in salted water for 20 to 25 minutes until very tender.
  3. Drain and mash immediately with butter, adding cool water gradually until creamy.
Cook Los Tres Golpes:
  1. Fry salami until browned and crisp at the edges; drain.
  2. Fry cheese until golden on both sides; drain.
  3. Fry eggs sunny-side up or to preference.
  4. Serve mangu topped with onions and arrange salami, cheese, and eggs alongside.

Nutrition

Calories: 990kcalCarbohydrates: 75gProtein: 39gFat: 61gSaturated Fat: 23gCholesterol: 465mgSodium: 1810mgFiber: 6gSugar: 9g

Notes

  • Mash plantains while piping hot.
  • Add cool water a little at a time.
  • Queso de freir holds its shape during frying.