Mangú is made by boiling and mashing green plantains until creamy. Los tres golpes—cheese, salami and egg—turn it into the classic Dominican breakfast.
Recipe details
- Prep time: 15 min
- Cook time: 25 min
- Total time: 40 min
- Servings: 4 servings
- Difficulty: Easy
- Estimated cost per serving: $2.40
Ingredients
- 4 green plantains, peeled and cut up
- 1 1/2 teaspoons salt, divided
- 3 tablespoons butter
- 3/4 cup reserved cooking water
- 1 red onion, thinly sliced
- 1/3 cup white vinegar
- 1 tablespoon oil
- 8 slices frying cheese
- 8 slices Dominican salami
- 4 eggs
- Oil for frying
Step-by-step instructions
- Boil the plantains in water with 1 teaspoon salt for 20 minutes, until very tender; reserve cooking water.
- Cook the onion with vinegar, oil and remaining salt for 5 minutes; set aside.
- Mash the plantains with butter and enough reserved water for a creamy consistency.
- Fry the cheese and salami until browned, then cook the eggs as desired.
- Serve the mangú immediately, topped with onions and the three accompaniments.
Tips and variations
- Cool cooking water helps keep the mangú soft.
- Make it just before serving because it thickens as it cools.
Leer esta receta en español: Mangú Dominicano con Los Tres Golpes
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