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When you want to taste the heart of Dominican culture, there’s nothing quite like Mangú con Los Tres Golpes. This Dominican breakfast dish is the ultimate comfort food, combining mashed green plantains (the mangú) with crispy fried Dominican salami, cheese, and a sunny-side-up egg. Top it all off with pickled red onions, and you’ve got a breakfast that’s guaranteed to hit all the right spots.
Ingredients for Dominican Breakfast
- Green plantains: The star of the show, these are boiled and mashed to create the mangú base.
- Vinegar: Adds tanginess to the sautéed onions, balancing the savory elements of the dish.
- Dominican salami: Fried until crispy, it adds that signature salty flavor that complements the plantains.
- Queso Blanco or Queso de Freir: This frying cheese gets crispy on the outside while staying soft inside, making it the perfect texture contrast.
- Onions: Sautéed in vinegar, they add a sweet and tangy punch to the mangú.
- Eggs: Fried sunny-side-up, they complete the trio of sides that make up “Los Tres Golpes.”
The full written recipe with measurements is below on the recipe card.
Commonly Asked Questions
Yes, you can substitute with halloumi or another firm cheese that holds up well when frying. Just make sure it doesn’t melt completely, so you still get that crispy outside.
You can boil and mash the plantains ahead of time, but the salami, cheese, and eggs are best fried fresh so they remain crispy. If you need to reheat the mangú, just add a bit of water and reheat on the stove.
Use green plantains, the greener, the better! They’re starchy and perfect for making creamy, mashed mangú. Ripe yellow plantains won’t give you the right texture or flavor.
Mangú Con Los Tres Golpes (Dominican Breakfast)
Ingredients
- 4 green plantains , peeled and cut in half
- Salt
- Water
- 2 large Red onions , cut into rings
- 1/2 c Vinegar, white or apple cider
- 16 oz Dominican salami , sliced into 1/4 inch thick circles
- 16 oz Queso de Freir, cut into 1/2inch thick slices, Queso Blanco works too
- Vegetable or canola frying oil
- Pepper
- Eggs
Instructions
- Add the plantains to a pot of water with the water covering the plantains by 1-2 inches. Bring to a boil and let boil for about 30 minutes.
- While the plantains are cooking, heat a pan over medium high heat with enough of the vegetable oil to cover the bottom of the pan. Once hot add in the onions and cook, stirring continuously. After 2 minutes, add in the vinegar and stir to make sure every slice of onion is well coated. Let simmer until soft, stirring occasionally, this should only take a few minutes. Remove from the pan and set aside.
- Pour out the liquid from the frying pan and wipe it out. Add just enough oil to cover the bottom and heat over medium high heat. Once the oil is hot enough, add the salami, turn the heat to medium and fry until crispy on both sides. It should only take a few minutes per side.
- Remove the salami from the pan or you can use another pan, but sometimes I want less dishes haha. Add some more vegetable oil to the pan if needed on medium heat and fry the cheese. You can lightly coat the cheese in flour or you can simply fry the cheese without. Fry until golden and crispy on both sides, about 2 min per side. Remove from the pan.
- The plantains should be done by now. Drain all the water except 1 cup. Mash the plantains & water together with a potato masher. I like to add about 1tbsp of olive oil or butter as well to really get it smooth. I also will add a bit of salt and pepper.
- Lastly, fry your eggs sunny side up. I usually do this in a nonstick pan over medium heat with 1 tbsp of butter. Fry until the egg whites aren't clear.
- Serve everything together, usually the onions go on top of the mangu, eat and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
