Creamy mashed plantain with cheese, salami, salad and fried cheese — a Dominican hearty breakfast that is a meal in itself.
Mangú con Los Tres (Mash with The Three) is the Dominican Republic's most celebrated breakfast dish. Boiled plantains are mashed into a silky, buttery purée, then served with 'los tres' — three essential accompaniments: crispy fried salami, queso de freír (fried cheese), and a fresh tomato and red onion salad. It is then traditionally topped with a warm, garlicky oil (caldo). The result is a harmonious blend of creamy, crispy, fresh and savory — comfort food that anchors the whole day.
Serves 4
Place chopped plantains in salted cold water. Bring to a boil and cook for 18–20 minutes until completely tender. Drain very well.
Plantains release a lot of water — drain thoroughly or the mangú will be gluey instead of creamy.
Return drained plantains to the pot. Add butter and warm milk. Mash with a potato ricer or masher until silky smooth. The texture should be like soft mashed potatoes. Season with salt and white pepper.
Over-working will make it gluey — mash just until smooth, then stop.
Fry salami slices until crispy (2–3 minutes per side). Fry queso de freír until golden (1–2 minutes per side). Prepare tomato salad: dice tomatoes and red onion, dress lightly with lime juice, salt and a splash of olive oil.
In a small saucepan, gently heat 4 tablespoons olive oil with 3 minced garlic cloves until fragrant and the garlic just turns golden (2–3 minutes). Do not let it brown.
Spoon mangú into bowls. Arrange fried salami, fried cheese and tomato salad around it. Pour the warm caldo (garlic oil) over the mangú. Serve immediately.
Green plantains (not yellow) are essential — they are starchy and create the proper texture.
Drain the boiled plantains very thoroughly or the mangú becomes gluey.
The caldo should be warm, not hot — it infuses the mangú with garlic flavour.
With Eggs: top the finished mangú with fried eggs for extra protein.
Lighter Version: use less butter and oil for a leaner plate.
Mangú is best eaten fresh but can be refrigerated for 1 day. Reheat gently with a splash of milk, stirring constantly.
Mangú con Los Tres is rooted in Dominican and broader Caribbean breakfast culture, where simple, nourishing carbohydrates and protein sustain people through long working days. It is equally at home at a busy market breakfast stand or a family table.
Green plantains are starchy and mash smoothly. Yellow plantains are sweeter and starchier — they work but taste different.
Caldo simply means 'broth' or 'liquid' in Spanish. Here it refers to the warm garlic-infused oil poured over the mangú.
Per serving (420g) · 4 servings total
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