Mangú
The Dominican Republic's creamy mashed-plantain breakfast, topped with pickled red onion and, for "los tres golpes," fried salami, cheese, and eggs.
Vegetarian-optional
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 green plantains, peeled and cut into chunks
- 1 tsp salt
- 2 tbsp butter
- 1 red onion, thinly sliced (for pickled onions)
- 1/2 cup vinegar, 1 tsp salt, 1 tsp sugar (for pickled onions)
- Fried Dominican salami, to serve (optional)
- Fried queso frito, to serve (optional)
- Fried eggs, to serve (optional)
Steps
- Quick-pickle the onion: combine sliced onion with vinegar, salt, and sugar; let sit while you cook the plantains.
- Boil plantain chunks in salted water 18-22 minutes until fork-tender.
- Reserve a little cooking water, then mash the hot plantains immediately with butter, adding splashes of the reserved water until smooth and creamy.
- Top the mangú with the pickled red onions.
- For "los tres golpes," serve alongside fried Dominican salami, fried queso frito, and fried eggs.