Mangú con los tres golpes
Mangú con los tres golpes, from above
Non vegDominican Republic

Mangú con los tres golpes

Buttery mashed green plantain with pickled onions, fried salami, fried cheese and eggs. Three hits, one plate.

40 minTime
27 gProtein each
mildSpice
The three hits2 chapters · 1 min read

Make it your way

Grandma's wayDominican mashed green plantains with pickled onions, fried salami, cheese and eggs.
The original
727kcalsame
27 gproteinsame
6 gfibresame
40minutessame

Mangú con los tres golpes.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Raw banana (green plantain)4 green plantains or raw bananas
Butter3 tbsp
Salt1½ tsp
Onion1 large red onion, sliced
Vinegar3 tbsp
Cooking oil (vegetable oil)3 tbsp
Sausages (snags, bangers)200 g Dominican style salami or sausages, sliced
Halloumi200 g frying cheese, sliced
Egg4

Method

5 steps
  1. 1Peel and boil the plantains in salted water for 15 to 20 minutes until very soft.
  2. 2Soften the onion in a spoon of oil with the vinegar and a pinch of salt until pink and tangy.
  3. 3Mash the plantains with butter and a splash of cooking water until smooth and fluffy.
  4. 4Fry the salami and cheese in oil until golden, then fry the eggs.
  5. 5Serve mangú topped with onions, with salami, cheese and eggs alongside.
Serve it like this

Mound the mangú in the centre, pile pink onions on top and arrange salami, cheese and eggs around it.

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Make it a meal

What goes with Mangú con los tres golpes: a bread or rice, a side, something to drink and something sweet.

On the side Jeera aloo30 min
On the side Coconut chutney10 min
A little snack Tostones30 min
To drink Morir soñando5 min
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