Mangú con los Tres Golpes
Dominican mangú with los tres golpes: boiled green plantains mashed with butter, topped with pickled red onions, fried salami, fried cheese and fried eggs.
- prep
- 20 min
- cook
- 35 min
- total
- 55 min
- serves
- 4
- level
- easy
Mangú is a Dominican breakfast of boiled green plantains mashed with butter and some of the cooking water until soft, and piled with pickled red onions. Served with fried salami, fried cheese and fried eggs, it is called mangú con los tres golpes, the "three hits". The cheese is a firm frying cheese (queso de freír) that browns instead of melting, and the salami is a Dominican-style cured salami with a mild flavor.
The plantains must be green, not yellow, and boiled until they are very soft. They are mashed hot, with butter and a splash of the cooking water, until the mash is smooth but still a little textured. The pickled onions bring needed sharpness. They are sautéed briefly in oil and vinegar and left slightly crunchy.
Mangú con los Tres Golpes is one of the best breakfasts from around the world.
method
Cut the ends off the plantains and slit each peel lengthwise. Pry the peel off with your thumbs or the tip of a knife. Cut the plantains into 4 cm (1.5 in) chunks.
Cover the plantains with cold water in a large pot, add 2 teaspoons salt, bring to a boil, then lower to a steady simmer. Cook for 20 to 25 minutes until very soft and a fork sinks in with no resistance.
While the plantains cook, make the pickled onions: heat 3 tablespoons oil in a skillet over medium heat. Add the onion and a pinch of salt and cook for 2 minutes. Add the vinegar and cook for 1 minute more until the onions are wilted but still slightly crisp. Take off the heat.
Fry the salami in a dry or lightly oiled nonstick skillet over medium heat for 2 to 3 minutes per side until browned and a little crisp at the edges. Move to a plate.
Fry the cheese in a hot skillet with a teaspoon of oil for 1 to 2 minutes per side, until deep golden brown and blistered. It must be moved gently, as it can stick if turned too soon.
Drain the plantains, reserving 250 ml (1 cup) of the cooking water. Return them to the pot and mash with the butter, adding the cooking water a splash at a time, until soft and slightly fluffy. Season with salt and pepper and keep covered.
Fry the eggs in a little oil until the whites are set and the edges are crisp. Divide the mangú among warm plates, top with the pickled onions, and arrange the salami, cheese and eggs alongside. Serve right away, as mangú stiffens as it cools.
chef's tips
- Mash the plantains while they are hot, by hand with a potato masher or fork. A blender or food processor turns them gluey.
- If the mangú firms up while you finish the other parts, stir in a splash of hot water or the reserved cooking water to loosen it.
- Dominican queso de freír is sold in Latin markets. Halloumi is the easiest substitute.
- Green plantains are firm and hard to peel when raw. A sharp knife and oil-rubbed hands help.