Dominican Mangú
The Dominican Republic's beloved breakfast — silky mashed green plantains topped with tangy pickled red onions. The base of "los tres golpes."
Prep
10 min
Cook
20 min
Total
30 min
Makes
4 servings
Why you'll love this recipe
Mangú is Dominican comfort in a bowl — buttery, smooth mashed plantains crowned with bright pickled onions. Simple and satisfying, it's the breakfast that fuels the island.
Dominican Mangú
30 min · 4 servings
Ingredients
Servings
4 servings
- 4 green plantains, peeled and halved
- 3 tablespoons butter
- 1 teaspoon salt
- 1 large red onion, thinly sliced
- ¼ cup white vinegar
- 1 tablespoon oil
Instructions
- Boil the green plantains in salted water until very soft, about 15 minutes. Reserve some cooking water.
- Mash the plantains with the butter and enough warm cooking water to make them smooth and creamy.
- Sauté the red onion briefly in oil, then add the vinegar and a pinch of salt to make the topping.
- Plate the mangú and pile the pickled onions on top.
Nutrition (per serving)
250
Calories
3g
Protein
52g
Carbs
4g
Fat
Frequently asked questions
- What are los tres golpes?
- The three hits — mangú served with fried Dominican salami, fried cheese (queso frito), and eggs. It's the classic full Dominican breakfast.
- How do I keep mangú smooth?
- Mash the plantains while hot and add warm cooking water gradually. Cold water makes them stiff and gummy.
