Entree: Dominican Republic – National Cuisine – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried eggs, fried Dominican salami, fried cheese, and pickled onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large green plantains
- 6 cups (1.4 L) water for boiling
- 1 tsp (5 g) salt for boiling water, plus more to taste
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil or vegetable oil for mashing and finishing
- 1 medium red onion, thinly sliced (about 5 1/4 oz (150 g))
- 3 tbsp (45 ml) white vinegar
- 1 tbsp (15 ml) water for pickling onions
- 2 tbsp (30 ml) vegetable oil for frying
- 8 oz (225 g) Dominican salami, sliced 1/8–1/4 inch (0.318 to 0.635 cm) (protein, approx. 7 7/8 oz (225 g))
- 8 oz (225 g) queso blanco or firm farmer's cheese, cut into 6–8 slices (protein, approx. 7 7/8 oz (225 g))
- 4 large eggs, approx. 7 oz (200 g) total (protein)
- 1 ripe avocado, sliced
- Fresh ground black pepper to taste

Show original ingredient measurements

- 4 large green plantains
- 6 cups (1.4 L) water for boiling
- 1 tsp (5 g) salt for boiling water, plus more to taste
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil or vegetable oil for mashing and finishing
- 1 medium red onion, thinly sliced (about 150 g)
- 3 tbsp (45 ml) white vinegar
- 1 tbsp (15 ml) water for pickling onions
- 2 tbsp (30 ml) vegetable oil for frying
- 8 oz (225 g) Dominican salami, sliced 1/8–1/4 inch (protein, approx. 225 g)
- 8 oz (225 g) queso blanco or firm farmer's cheese, cut into 6–8 slices (protein, approx. 225 g)
- 4 large eggs, approx. 200 g total (protein)
- 1 ripe avocado, sliced
- Fresh ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the plantains: Cut off both ends of each plantain, make a shallow lengthwise slit in the skin, and peel. Cut into 2–3 inch (5.08 to 7.62 cm) pieces if needed.
2. Boil the plantains: Place plantain pieces in a pot with 6 cups (1.4 L) water and 1 tsp (5 g) salt. Bring to a boil, reduce heat, and simmer until very tender, about 15–20 minutes. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
3. Mash the plantains: Return drained plantains to the pot or a bowl. Add 2 tbsp (28 g) butter and 2 tbsp (30 ml) olive oil; mash with a potato masher to a smooth, slightly chunky texture, adding up to the reserved 1/4 cup (60 ml) cooking liquid to loosen as needed. Adjust salt to taste and keep warm.
4. Make pickled onions: While plantains cook, combine sliced red onion, 3 tbsp (45 ml) white vinegar, and 1 tbsp (15 ml) water in a small bowl. Let sit at room temperature for at least 10 minutes, stirring once; set aside to develop tangy flavor.
5. Fry the salami and cheese: Heat 1 tbsp (15 ml) of the 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add salami slices in a single layer and fry until edges are crisp, about 2–3 minutes per side; transfer to paper towels. Add remaining 1 tbsp (15 ml) oil if needed and fry cheese slices until golden-brown on both sides, about 1–2 minutes per side; transfer to paper towels.
6. Fry the eggs: In the same skillet, reduce heat to medium and fry the 4 large eggs sunny-side up or to your preference, seasoning with a little salt and pepper.
7. Assemble: Divide mangú among 4 plates, top each portion with 1 fried egg, a portion of fried salami and fried cheese, and a spoonful of pickled onions. Garnish with avocado slices and freshly ground black pepper. Serve immediately.

1. Prepare the plantains: Cut off both ends of each plantain, make a shallow lengthwise slit in the skin, and peel. Cut into 2–3 inch pieces if needed.
2. Boil the plantains: Place plantain pieces in a pot with 6 cups (1.4 L) water and 1 tsp (5 g) salt. Bring to a boil, reduce heat, and simmer until very tender, about 15–20 minutes. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
3. Mash the plantains: Return drained plantains to the pot or a bowl. Add 2 tbsp (28 g) butter and 2 tbsp (30 ml) olive oil; mash with a potato masher to a smooth, slightly chunky texture, adding up to the reserved 1/4 cup (60 ml) cooking liquid to loosen as needed. Adjust salt to taste and keep warm.
4. Make pickled onions: While plantains cook, combine sliced red onion, 3 tbsp (45 ml) white vinegar, and 1 tbsp (15 ml) water in a small bowl. Let sit at room temperature for at least 10 minutes, stirring once; set aside to develop tangy flavor.
5. Fry the salami and cheese: Heat 1 tbsp (15 ml) of the 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add salami slices in a single layer and fry until edges are crisp, about 2–3 minutes per side; transfer to paper towels. Add remaining 1 tbsp (15 ml) oil if needed and fry cheese slices until golden-brown on both sides, about 1–2 minutes per side; transfer to paper towels.
6. Fry the eggs: In the same skillet, reduce heat to medium and fry the 4 large eggs sunny-side up or to your preference, seasoning with a little salt and pepper.
7. Assemble: Divide mangú among 4 plates, top each portion with 1 fried egg, a portion of fried salami and fried cheese, and a spoonful of pickled onions. Garnish with avocado slices and freshly ground black pepper. Serve immediately.