Mangú tres golpes

Dominican recipes

Meat and poultry

Breakfast

Easy

60'

Discover how to prepare the authentic Mangú Tres Golpes, a traditional breakfast from the Dominican Republic that combines irresistible flavors and textures. This dish consists of a soft green plantain puree accompanied by fried cheese, Dominican salami and fried eggs, topped with pickled red onions that add a perfect sour touch.

Ingredients Preparation Share

Ingredients

For the pickled onions

1 large red onion, thinly sliced
0.75 cup water
0.5 cup apple cider vinegar
1 tablespoon sugar
1 tablespoon salt

For the mangú

4 green plantain bananas of Frozen green banana
1 teaspoon salt
4 tablespoons butter

For the assembly

8 oz. of Latin cheese
8 oz. of Dominican salami
2 tablespoons of oil
4 medium eggs

Preparation

For the pickled onions:

Place the onion slices in a glass jar.
In a saucepan, boil the water, vinegar, sugar and salt until dissolved.
Pour the hot mixture over the onions and let stand for at least 1 hour.

For the mangú:

Boil the plantains in salted water until tender.
Drain, reserving some of the cooking water.
Puree the plantains, adding cooking water as needed.
Stir in the butter and mix well.

To assemble:

Fry the cheese in a frying pan with a little oil until golden brown on both sides.
In the same pan, brown the salami slices.
Fry the eggs to taste.
Serve the mangú with the cheese, salami and eggs, decorating with the pickled onions.