Mangú the Way My Mom Makes It 🇩🇴🍳
📌How we made it
Red onion marinade
• 1 small red onion, sliced
• ½ cup white vinegar
Marinate 5 minutes, then drain.
Onions
• 1 tbsp oil
• 1 tsp butter
Sauté onions on medium until soft and lightly golden. Set aside.
Salami + eggs
• Dominican salami, sliced
• 2–3 eggs
Fry salami until browned. Fry eggs to your liking.
Mangú
• 3 green plantains
• Water (to boil)
• 2 tbsp butter
• 1 tbsp oil
• ½ tsp adobo
• ¼–½ tsp salt (to taste)
• ¼–½ cup cold water (added slowly)
Boil plantains until fork-tender. Mash with butter, oil, adobo, and salt.
Slowly add cold water until soft and creamy.
Serve with onions, salami, eggs and eat warm 🫶
Mangú is more than just a dish; it’s a comforting taste of Dominican culture and family tradition. What really sets Mangú apart is the creamy texture achieved by slowly adding cold water while mashing the boiled green plantains, which makes the dish light and fluffy. Using fresh green plantains is essential, as their starchy toughness creates the perfect base once softened. One tip I’ve learned through experience is to let the plantains cool just a little after boiling before peeling them. This makes peeling easier and keeps the plantains intact for mashing. Also, the red onion marinade, soaked briefly in white vinegar, adds a lovely tang that balances the richness of the salami and eggs. In my own kitchen, I like to use a mix of butter and a touch of oil when mashing to enhance the flavor and prevent it from becoming too heavy. Seasoning with adobo and adjusting the salt slowly lets you control the taste perfectly. Plus, the combo of sautéed onions, fried Dominican salami, and eggs creates a full, hearty breakfast. Mangú also pairs beautifully with avocado slices or fried cheese for a fuller meal. Serving it warm is key to enjoying the textures and flavors at their best. Whether you’re making it for family or friends, Mangú brings a sense of home and warmth that’s hard to replicate with any other dish.
