Mangú con Los Tres Golpes (Dominican Breakfast)

About This Recipe

Mangú is the Dominican Republic's most iconic breakfast — a smooth, almost creamy mash of green plantains whipped with cold water, olive oil and salt, topped with pickled red onions and served alongside three fried 'golpes' (hits): a thick slice of Dominican fried salami, a slab of crisped queso de freír, and an over-easy egg. The dish supposedly takes its name from a U.S. Marine occupation of the early 20th century who declared 'man, good!' on tasting it — historians dispute this charming etymology, but the name stuck. The technique that distinguishes great mangú from a lumpy mash is mashing the just-boiled plantain with cold water — the temperature shock denatures the starch into a silky, almost gnocchi-like texture. Dominican families eat mangú on weekday and weekend mornings alike, washed down with strong cafecito.

Ingredients

Serves 4

• 4 largegreen plantains, very firm and unripe
• 1.5 tspfine salt, divided
• 60 mlice-cold water
• 3 tbspolive oil
• 2 mediumred onions, thinly sliced
• 3 tbspwhite vinegar or apple cider vinegar
• 1 tbspneutral oil for sautéing onions
• 400 gDominican-style salami (Induveca or similar), cut into 4 thick slices
• 300 gqueso de freír (frying cheese), cut into 4 thick slabs(halloumi works as a substitute)
• 4 largeeggs
• 2 tbspneutral oil for frying

Instructions

1. 1

   Peel and boil plantains

   Slice off both ends of each plantain, score the skin lengthwise with a knife, and peel under cold running water (the skin clings — water helps). Cut into 5 cm chunks. Place in a pot with 1 tsp salt and enough water to cover by 5 cm. Boil 20 minutes until very tender (a fork slides in easily).

2. 2

   Pickle the onions

   While plantains boil, place sliced red onions in a bowl. Pour over boiling water to cover, wait 30 seconds, then drain. Toss with vinegar, the remaining 1/2 tsp salt, and a tablespoon of the plantain cooking water. Let sit.

3. 3

   Mash with cold water shock

   Drain plantains, reserving 250 ml of the cooking liquid. Transfer to a bowl and immediately add the ice-cold water and 2 tbsp olive oil. Mash hard and fast with a wooden spoon or potato masher — the cold-shock is what creates the signature silkiness. Add more cooking water by the tablespoon until you get a smooth, soft, mashed-potato consistency.

   Never use a food processor — it makes mangú gluey. Hand-mash only.

4. 4

   Sauté the onions

   Heat 1 tbsp oil in a small skillet. Add the pickled onions and their liquid; cook 3 minutes until softened but still slightly crisp. Reserve.

5. 5

   Fry the three golpes

   Heat 2 tbsp oil in a large skillet over medium-high. Fry salami slices 2 minutes per side until crispy and edges curl. Remove. Fry cheese slabs 90 seconds per side until golden — they will sizzle and soften. Remove. Finally crack eggs into the same pan and fry over-easy with runny yolks.

6. 6

   Plate

   Mound a generous scoop of mangú on each plate, drizzle with the remaining tablespoon of olive oil, and top with a heap of pickled onions. Arrange one slice each of salami, cheese, and an egg around the mangú. Serve immediately with strong Dominican coffee.

Variations

• •

  Mangú with no golpes is a simple side dish for any meal.

• •

  Add 1 mashed avocado to the plantain for a richer Cibao-style mangú.

• •

  Vegetarian: skip salami and cheese; double the egg and add fried tofu.

Storage

Mangú must be eaten fresh — it sets hard like wallpaper paste in the fridge. If you must save it, reheat with a splash of hot water in a skillet, mashing back to softness.

Frequently Asked Questions