~644 cal · 17g protein · 82g carbs · 30g fat (estimated, per serving)
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Mashed green plantains topped with pickled red onions
🇩🇴 Cibao
Mangú rules the Dominican morning, classically as "los tres golpes" — the three hits of fried cheese, salami, and egg alongside. The mash itself is simple; the cold butter beaten in and the vinegared onions on top are what make Cibao proud.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 3 —
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4 green plantains, peeled and halved
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3 tbsp cold butter
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1 red onion, sliced
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3 tbsp white vinegar
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6 oz + 3 frying cheese + eggs (part of "the three hits")
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to taste salt
Instructions
1
Boil the plantains in well-salted water 20 minutes until completely tender.
2
Meanwhile, soften the onion rings 30 seconds in the vinegar with a pinch of salt — the pink crown of the dish.
3
Mash the plantains with the cold butter and enough of the boiling water to reach a smooth, spoonable mash.
4
Griddle the cheese (or tofu) golden and fry the eggs, if using.
5
Plate the mangú with the pickled onions over and the hits alongside. Breakfast solved until dinner.
Cibao valley breakfast tradition.
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🌏 While it simmers — know your destination
📍
Cibao. The valley where mangú earned its three companions.
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Dominican Republic. Merengue at breakfast and plantains three ways.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Dominican Republic
La Bandera Dominicana
The Dominican everyday plate: white rice, stewed red beans, and braised meat, often with fried plantain.