About the dish
Mangú is a smooth, filling purée of boiled green plantains mashed with butter or oil and a little of their cooking water. It is topped with red onion rings briefly fried with vinegar, which add sharpness and sweetness. It is the most typical Dominican breakfast, though it is eaten for supper too. It is classically served with “los tres golpes”, “the three hits”: fried slices of Dominican salami, fried white cheese (queso de freír) and fried eggs, sometimes with avocado as well. The dish has African roots and is a close relative of the mashed-plantain dishes eaten elsewhere in the Caribbean.
Main ingredients
- green plantains
- butter
- red onion
- vinegar
- frying cheese
- eggs
Dominican Republic: The most typical Dominican breakfast, served with “los tres golpes”: fried salami, cheese and eggs.
