Traditional Dominican Mangú with the Three Hits (Los Tres Golpes) – Mashed Plantains Breakfast
This classic Dominican breakfast brings together creamy mashed plantains, crispy fried cheese, fried salami, and tangy pickled onions for a sweet and savory start to your day.
- Prep1h 10m
- Cook47 min
- Total1h 57m
- DifficultyEasy
- Servings6
Mangú con los Tres Golpes is the ultimate Dominican breakfast, a hearty plate that fuels you for the day ahead. The star is the smooth, buttery mashed plantains (mangú), served alongside three classic sides: fried cheese (queso de freír), fried salami (salami frito), and tangy pickled red onions. A fried egg and avocado complete the meal.
This recipe stays true to tradition, with plantains boiled until tender, then mashed with butter and some of their starchy cooking water for a silky texture. The onions are pickled in vinegar and salt, adding a bright, acidic contrast. Each component is simple to make, and the combination is pure comfort.
Ingredients
Converted amounts are rounded.
Method
- Place the sliced red onion in a medium bowl with a generous pinch of salt and the vinegar. Let it soak for about 1 hour while you prepare the rest of the ingredients.
- Peel the plantains and cut each into quarters. Put them in a large pot and add enough water to cover by 1 inch (2.5 cm). Season with salt to taste. Bring to a boil over high heat, then reduce to a simmer and cook until the plantains are very tender, about 30 minutes.
- Meanwhile, in a medium skillet, heat 1¾ cups (420 ml) of the canola oil to 350°F over high heat.
- Coat each slice of Dominican frying cheese in flour, shaking off any excess. Fry the cheese slices in the hot oil until golden brown on both sides, about 3 minutes total. Transfer to a paper towel-lined plate.
- Add another tablespoon of oil to the skillet (if needed) and fry the Dominican salami slices until brown and crispy on both sides, about 4 minutes. Transfer to a paper towel-lined plate.
- Wipe out the skillet, add another tablespoon of oil, and pour in the onions along with their soaking liquid. Sauté over medium heat until the onions are soft and bright pink, about 10 minutes.
- When the plantains are tender, scoop them out of the water with a slotted spoon and place them in a large bowl. Keep the starchy cooking water warm on the stove.
- Add the sliced butter and about 1 cup (240 ml) of the hot starchy plantain water to the bowl. Mash the plantains until creamy and smooth. Add more of the hot water if needed to reach your desired consistency.
- To serve, divide the mangú among plates. Arrange the fried cheese, fried salami, fried eggs, and avocado slices alongside. Top with the pickled onions.
- Enjoy immediately while everything is hot and fresh.
💡 Tips
- For the best texture, use very ripe plantains with black spots on the skin—they will be sweeter and easier to mash.
- If you can't find Dominican frying cheese or salami, substitute with halloumi or a firm, salty cheese and a cured sausage like chorizo or kielbasa.
- The pickled onions can be made a day ahead and stored in the refrigerator for a deeper flavor.
Inspired by a recipe from Tasty