Dominican Mashed Green Plantains (Mangú)
Mangú Say it: mahn-GOO
Mangú is a beloved Dominican breakfast of boiled green plantains mashed until creamy and savory. It is served across the Dominican Republic, from home kitchens to roadside cafés, often topped with tangy pickled red onions and accompanied by the classic trio called los tres golpes: fried salami, fried cheese, and fried eggs. The mash is smooth but hearty, with a mild sweetness from the plantains balanced by butter, milk, and salt. It is a filling, comforting start to the day and a point of national pride.
Dominican Mashed Green Plantains (Mangú)
Mangú
Pronounced mahn-GOO
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the mangú
For the pickled onions
To serve (los tres golpes)
Method
In a small bowl, combine the sliced red onion, white vinegar, water, salt, and oregano. Press the onion down into the liquid and let it sit at least 20 minutes, stirring once, until slightly softened and bright pink.
Trim the ends of the plantains, cut a shallow slit along each one, and peel away the thick green skin. Cut the plantains into 1-inch (2.5 cm) chunks, dropping them into a bowl of cold water if they begin to darken.
Put the plantain chunks in a large pot and cover with cold water by 2 inches (5 cm). Add the 1 tbsp salt, bring to a boil, then reduce the heat and simmer for 15–20 minutes, until fork-tender and a chunk mashes easily. Reserve 1 cup (240 ml) of the cooking water, then drain.
While the plantains are hot, mash them in the pot or pass them through a potato ricer. Stir in the butter, warm milk, and 1/2 tsp salt, then add the reserved cooking water a splash at a time, stirring vigorously with a wooden spoon, until smooth, thick, and creamy like stiff mashed potatoes. Taste and adjust the salt.
Heat 1 tbsp of the vegetable oil in a large skillet over medium heat. Add the salami slices and fry for 1–2 minutes per side, until browned and the edges crisp. Transfer to a plate lined with paper towels.
In the same skillet, add a little more oil if needed and fry the cheese slices for 1–2 minutes per side, until golden and slightly softened. Transfer to the plate with the salami.
Add the remaining oil to the skillet, crack in the eggs, and season with salt and black pepper. Fry for 2–3 minutes, until the whites are set and the yolks are still runny, or to your liking.
Spoon the mangú onto plates and make a small well on top. Spoon the pickled onions and a little of their brine over the mangú, then arrange the fried salami, cheese, and eggs alongside.
Regional variants
Some Dominican homes serve mangú with fried fish or herring (arenque) instead of the three golpes, or simply with pickled onions and a drizzle of olive oil.
Cook's notes
- Use very green, firm plantains; yellow ones are sweet and will not give the classic texture.
- Mash the plantains while they are hot and add liquid gradually, since mangú thickens as it sits. Keep extra cooking water or milk handy.
- For a lighter version, replace the butter with olive oil and use cooking water instead of milk.
Serve with
The classic los tres golpes: fried salami, fried cheese, and fried eggs, with strong coffee or hot chocolate.
Make ahead and storage
Mangú is best fresh, but leftovers keep refrigerated up to 2 days; reheat gently with a splash of milk or water, stirring until creamy.
