This Dominican Mangu Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is mangu?
Mangu is a traditional Dominican breakfast dish made from boiled and mashed green plantains. It is the national breakfast of the Dominican Republic, often served with eggs, salami, and cheese.
2. What type of plantains should I use for mangu?
Green (unripe) plantains only. They are starchy and savory, which gives mangu its signature flavor. Yellow or ripe plantains are too sweet for this dish.
3. How do I peel green plantains easily?
Cut off both ends, score the skin lengthwise along the ridges, and pry it off with your thumb. Soaking in warm water for a few minutes loosens stubborn skin.
4. Why is my mangu lumpy?
Mash while the plantains are still very hot — they become gummy and lumpy as they cool. Use a potato masher or fork and add the cooking water gradually for smoothness.
5. What liquid should I use when mashing?
Reserve the plantain cooking water and add it gradually while mashing. Some recipes add butter and a splash of olive oil for richness. Cold water can also be drizzled in.
6. What is Los Tres Golpes?
Los Tres Golpes (The Three Hits) is the classic Dominican breakfast plate: mangu topped with sauteed red onions, plus fried Dominican salami, fried eggs, and fried white cheese.
7. How do I make the pickled red onion topping?
Slice red onions into rings and saute in oil with vinegar until soft and slightly caramelized. The tangy, sweet onions are the essential mangu topping.
8. Can I make mangu ahead of time?
Mangu is best fresh but can be refrigerated for a day. Reheat with a splash of water or butter over low heat, stirring until smooth and creamy again.
9. Is mangu the same as mofongo?
No — mangu is boiled and mashed plantains (smooth), while mofongo is fried and pounded plantains with garlic and pork cracklings (chunky). Both are plantain-based but very different.
10. Can I use a food processor to mash the plantains?
A food processor can make mangu gummy. A potato masher or fork gives the best texture. For extra smooth mangu, use a ricer or stand mixer with the paddle attachment.
Watch How to Make This
Dominican Mangu Recipe
Ingredients
Method
- Begin by cutting the ends off each green plantain. Make a slit down one side with a paring knife and use your fingers to peel the skin away. It should come off easily if done right. Cut each plantain into quarters. Bring a large pot of water to a boil. Add 1 teaspoon of salt, then carefully add the plantains. Let them cook for about 25-30 minutes until they are fork-tender and change to a yellowish color.
- While the plantains are boiling, slice the red onion thinly and place the slices in a bowl. Pour in the white vinegar and let them soak for 10 minutes to mellow out their sharpness. Heat olive oil in a saucepan over medium heat. Add the onions along with a bit of the vinegar they were soaking in. Cook for about 5 minutes until the onions become soft and slightly caramelized. Set aside.
- In a large frying pan over medium-high heat, add vegetable oil. Fry the Dominican salami slices until crispy, about 3 minutes per side. Remove and drain on a paper towel-lined plate. In the same pan, fry the queso de freir until golden on each side. Set aside.
- Using the same pan, fry the eggs to your preference. For a traditional Los Tres Golpes (The Three Hits) breakfast, sunny-side up eggs are the classic choice.
- Drain the cooked plantains and reserve about a cup of the cooking water. Mash the plantains using a fork, potato masher, or pilon (Dominican wooden mortar). Add a generous amount of butter and a splash of the reserved cooking water. Mash until smooth and creamy, adding more water as needed for your desired consistency. Season with salt to taste.
- Serve a heaping scoop of mashed plantains on each plate. Top with the sauteed red onions. Arrange the fried eggs, crispy salami, and fried cheese alongside. Serve immediately and enjoy this authentic Dominican breakfast.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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