Dominican · Members
Dominican Mangu with Pickled Onions
Buttery mashed green plantains topped with tangy quick-pickled red onions and served with fried salami, cheese and eggs.
- Hearty Dominican breakfast plate
- Tangy onions cut richness
- Simple, filling and budget-friendly
Mangu is the Dominican breakfast of champions, and served with fried salami, fried cheese and eggs it becomes the famous plate known as los tres golpes, the three hits. The plantains are boiled until very soft, then mashed with butter and cold water until smooth and fluffy. Sharp, vinegary sauteed red onions on top cut right through the richness. It is hearty enough to fuel a whole beach day.
Instructions
Peel the plantains and cut them into 2-inch chunks. Place them in a pot, cover with water by 2 inches, add 1 teaspoon of the salt and bring to a boil. Cook for 15 to 20 minutes, until very tender when pierced.
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