Mangú
Ingredients
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- 3 each green plantains – peeled and cut into 1-inch chunks
- 3 quarts water
- 2 1/2 tsp kosher salt
- 1 medium red onion – thinly sliced
- 1 1/2 tbsp vegetable oil
- 1 tbsp white vinegar
- 3 tbsp unsalted butter – cut into pieces
- 1/2 cup cold water
- fried eggs – for serving (optional)
- Dominican salami – fried (for serving, optional)
- queso frito – fried (for serving, optional)
Instructions
1. Trim the ends of the plantains, score the peels lengthwise, peel, and cut into 1-inch chunks.
2. Bring 3 quarts water to a boil in a medium pot and add 2 tsp of the kosher salt. Add the plantains and boil until very tender and edges look slightly ragged, 18–22 minutes.
3. While the plantains cook, warm the vegetable oil in a skillet over medium heat. Add the red onion and 0.25 tsp of the kosher salt; cook, stirring, until softened but still slightly crisp, 3–5 minutes. Stir in the white vinegar and cook until the onions turn bright pink and the sharpness mellows, 30–60 seconds. Remove from heat.
4. Drain the plantains very well and return them to the pot. Add the unsalted butter and mash, drizzling in the cold water a little at a time, until smooth, thick, and fluffy with no dry lumps, 2–3 minutes. Season with the remaining 0.25 tsp kosher salt.
5. Mound the mangú on a platter or plates and spoon the onions and their juices over the top. Serve hot, optionally alongside fried eggs, Dominican salami, and queso frito.
Mangú is a beloved Dominican staple made by mashing tender green plantains into a smooth, hearty purée. The plantains deliver a mellow, starchy richness that becomes silky when blended with a little fat and moisture, while a topping of sautéed onions brightened with vinegar adds color and tang. The result is comforting and deeply satisfying, with a balance of creamy texture and zippy, lightly pickled aromatics.
Originating in the Dominican Republic, mangú is most famously served at breakfast and often accompanied by the trio known as los tres golpes: fried cheese, fried Dominican salami, and fried eggs. Its technique and spirit trace to West African fufu traditions brought to the Caribbean, adapted to local plantains and Dominican tastes. Today it remains a cultural icon across the island and in the Dominican diaspora, a dish that anchors family tables and neighborhood eateries alike.