📝 About This Recipe
Mangú is the undisputed king of the Dominican breakfast table, a smooth and soul-warming mash of green plantains that represents the heart of Caribbean comfort food. Traditionally served as part of 'Los Tres Golpes,' this dish balances the starchy richness of the plantains with the bright, acidic crunch of vinegar-soaked red onions. It is a humble yet magnificent masterpiece that transforms simple ingredients into a creamy, velvety experience that defines the Dominican spirit.
🥗 Ingredients
The Plantain Base
- 4 large Green Plantains (very firm, no yellow spots)
- 1 tablespoon Salt (for the boiling water)
- 1 cup Cold Water (the secret to a smooth texture)
- 4 tablespoons Unsalted Butter (cubed, at room temperature)
- 1 tablespoon Olive Oil (extra virgin)
The Pickled Onions (Las Cebollitas)
- 1 large Red Onion (thinly sliced into half-moons)
- 1/2 cup Apple Cider Vinegar (or white vinegar)
- 1/2 teaspoon Salt (to taste)
- 2 tablespoons Olive Oil (for sautéing the onions)
The Classic Accompaniments (Los Tres Golpes)
- 8 slices Dominican Frying Cheese (often labeled 'Queso de Freír')
- 8 slices Dominican Salami (Induveca brand is traditional)
- 4 large Eggs (to be fried sunny-side up)
- 1 large Avocado (sliced for serving)
👨🍳 Instructions
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1
Begin by preparing the onions. Place the sliced red onions in a small bowl with the vinegar and a pinch of salt. Let them marinate for at least 15-20 minutes while you prepare the plantains.
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2
Peel the plantains by cutting off the ends, making a shallow slit down the length of the skin, and prying the peel back with your thumb or the edge of a spoon. Cut each plantain into 4 equal chunks.
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3
Place the plantain chunks in a large pot and cover with water (about 1-2 inches above the plantains). Add the tablespoon of salt.
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4
Bring the water to a boil over high heat, then reduce to medium-high. Boil for 20-25 minutes until the plantains are very tender and can be easily pierced with a fork.
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5
While the plantains boil, heat 2 tablespoons of olive oil in a small skillet over medium heat. Drain the onions from the vinegar (save the vinegar!) and sauté them until they are soft and bright pink, about 5-7 minutes. Pour the remaining vinegar over the onions at the last second, let it sizzle, then remove from heat.
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6
In a separate frying pan, fry the slices of Dominican salami until browned and crispy on both sides. Remove and set aside on paper towels.
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7
In the same pan, fry the cheese slices until they develop a golden-brown crust on each side. The cheese should soften but not melt away completely.
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8
Once the plantains are cooked, remove them from the water and place them in a large bowl. Reserve about 1 cup of the hot starchy boiling water.
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9
Begin mashing the plantains immediately while hot using a potato masher or a sturdy fork. Add the butter and the extra virgin olive oil as you mash.
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10
The secret step: Slowly pour in the cup of cold water (not the hot water yet) while mashing. This prevents the starch from seizing and ensures the mangú stays soft and creamy even as it cools.
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11
If the mash is still too thick, add small splashes of the reserved hot boiling water until you reach a smooth, velvety consistency without any large lumps.
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12
Fry your eggs sunny-side up in the remaining oil or a bit of butter until the whites are set but the yolks remain runny.
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13
To plate, scoop a generous portion of mangú onto a plate. Top with the sautéed red onions and a drizzle of the onion-infused oil/vinegar.
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14
Serve immediately with the fried salami, fried cheese, fried egg, and fresh avocado slices on the side.
💡 Chef's Tips
Always use very green plantains; if they have started to turn yellow, the dish will be sweet rather than savory. The 'Cold Water Trick' is essential—it breaks the starch bonds and keeps the mash from turning into a hard brick after 10 minutes. Don't be shy with the butter; it provides the silky mouthfeel that distinguishes a professional mangú from a dry one. If you can't find Dominican frying cheese, 'Halloumi' or 'Queso Blanco' are excellent substitutes that won't melt into a puddle. For the smoothest texture, ensure you mash the plantains while they are steaming hot; once they cool, they become much harder to emulsify.
🍽️ Serving Suggestions
Serve with a hot cup of Dominican coffee or 'Café con Leche' for the ultimate breakfast experience. Pair with a cold glass of 'Morir Soñando' (orange juice and milk drink) for a traditional treat. Add a side of 'Longaniza' (Dominican pork sausage) for extra protein and flavor. Drizzle a little extra vinegar from the onions over the fried eggs to cut through the richness. If serving for lunch, a side of white rice and beans can turn this into an even heartier meal.