Dominican Mangu Recipe: The Ultimate Comfort Breakfast

Indulge in the flavors of the Dominican Republic with this mouthwatering Mangu recipe—a comforting dish of perfectly mashed green plantains, rich in buttery goodness and topped with tangy sautéed onions. Paired with crispy fried cheese, savory Dominican salami, and a golden sunny-side-up egg, this beloved Dominican breakfast is a symphony of textures and flavors that will transport your taste buds to the vibrant streets of Santo Domingo. Whether you're looking for a hearty breakfast, a satisfying lunch, or a soulful dinner, this Mangu recipe is your ticket to paradise on a plate.

Rich in Tradition and Culture: Mangu is not just a delicious dish; it’s a cornerstone of Dominican cuisine, deeply rooted in the country’s history and traditions. It symbolizes comfort and community, often served during family gatherings and celebrations, making it more than just a meal—it's a cultural experience.

A Nutritional Powerhouse: Made from green plantains, Mangu is packed with essential nutrients like fiber, vitamins A and C, and potassium, which are great for digestive health and energy. When combined with protein-rich sides like fried cheese, eggs, and salami, it creates a balanced and satisfying meal that nourishes both body and soul.

FAQs

What is Mangu?
Mangu is a traditional Dominican dish made from boiled green plantains that are mashed with butter and a bit of the water they were boiled in. It's typically served with sautéed onions, fried cheese, Dominican salami, and eggs.
Can I use ripe plantains instead of green plantains?
No, for authentic Mangu, you need to use green (unripe) plantains. Ripe plantains have a sweeter taste and a softer texture, which won’t work for this dish.
How do I peel green plantains easily?
Cut off both ends, make a slit down one side, and use your fingers to peel the skin apart. Green plantains can be tricky to peel, but this method works well!
Can I make Mangu ahead of time?
Yes, you can make Mangu ahead of time, but it is best served fresh. If reheating, add a splash of water to bring back its creamy consistency.
What can I use instead of Dominican salami?
You can substitute Dominican salami with any smoked sausage or a type of cured meat like chorizo if you can't find it locally.
What type of cheese is used for frying?
Fresh frying cheese (queso de freír) is traditionally used. It holds up well to frying and has a mild flavor. You can substitute it with halloumi or paneer.
Is Mangu gluten-free?
Yes, Mangu is naturally gluten-free, as it is made from plantains, butter, and water. Just make sure the sides like salami and cheese are also gluten-free.
How can I make Mangu vegan?
Substitute the butter with vegan butter or olive oil. Serve with sautéed vegetables or plant-based protein options instead of cheese, salami, and eggs.
Can I bake instead of frying the cheese and salami?
Yes, for a healthier version, you can bake or grill the cheese and salami. This will still give you a crispy texture without using extra oil.
How do I keep Mangu soft after cooking?
Adding a splash of cold water while mashing the plantains helps keep Mangu soft and prevents it from becoming too dense or dry.
What other toppings can I add to Mangu?
You can add avocado slices, fried onions, or even pickled vegetables for extra flavor and texture.
Can I use other vinegars for the onions?
Yes, while white vinegar is traditional, you can use apple cider vinegar or red wine vinegar for a slightly different flavor.
How do I store leftovers?
Store leftover Mangu in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a bit of water to soften it up.
Is this dish spicy?
No, Mangu itself is not spicy. However, you can add a bit of hot sauce or chopped jalapeños for a spicy kick.
Can I freeze Mangu?
Mangu can be frozen, but it may change in texture slightly upon reheating. To reheat, add a bit of water and mash again to restore its consistency.

Make it

Dominican Mangu Recipe: A Taste of Paradise

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

For the Mangu:

4 green plantains
1 tsp salt
2 tbsp butter (or more to taste)
1/4 cup reserved boiling water (from the plantains)

For the Sauteed Onions:

1 large red onion, thinly sliced
1/4 cup white vinegar
2 tbsp olive oil

For the Sides:

8 slices Dominican salami
4 slices fresh frying cheese
4 large eggs
1/4 cup vegetable oil (for frying)

Instructions:

Prepare the Plantains:
- 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.
Prepare the Onions:
- 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.
Fry the Salami and Cheese:
- In a large frying pan over medium-high heat, add vegetable oil. Fry the Dominican salami slices until crispy, about 2-3 minutes per side. Remove and place on a paper towel-lined plate.
- In the same pan, fry the cheese slices until golden brown and crispy on both sides. This should take about 1-2 minutes per side. Remove and set aside.
Fry the Eggs:
- Using the same frying pan, fry the eggs to your liking. For sunny-side-up eggs, crack each egg into the hot oil and cook until the whites are set, spooning some hot oil over the yolk to help it cook evenly.
Mash the Plantains:
- Once the plantains are tender, remove them from the boiling water but save about 1/4 cup of the cooking water. Place the plantains in a large bowl and start mashing with a potato masher. Add the butter and a bit of the reserved water, little by little, until you reach a creamy consistency. Adjust the butter and water to taste. If the mangu gets too thick, add a splash of cold water to keep it soft and smooth.
Assemble the Mangu:
- Serve the mangu warm, topped with the sautéed onions. Add the crispy fried cheese, fried salami, and sunny-side-up eggs on the side. Enjoy a delicious taste of the Dominican Republic in every bite!

Nutrition Facts (Per Serving):

Calories: 520
Total Fat: 36g
Saturated Fat: 15g
Cholesterol: 155mg
Sodium: 910mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 8g
Protein: 14g

Notes:

For a healthier option, you can bake or grill the cheese and salami instead of frying.
Add a bit of cold water when mashing the plantains to keep the mangu soft and fluffy.

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