Mangú is a staple food of the Dominican Republic, and often served with breakfast. It is a signature element of los tres golpes (“the three hits”), served alongside fried eggs, fried cheese (specifically, a firm, salty cheese called queso para freir), and salami or longaniza (a dry-cured sausage not unlike chorizo).
There are two ideas as to the origin of Mangú. The first, and likely more accurate, story is that the dish and name are both byproducts of the Dominican slave trade. But there also exists a popular folk tale, in which this dish of mashed plantains was served to American soldiers during the American occupation of the country in the early 20th century, and that one of the dining soldiers exclaimed, “Man, good!”, and the rest is history.
Regardless of its etymology, there’s no denying that Mangú is an excellent way to start (or end) your day – it’s equal parts hearty starch and tropical comfort food – all topped with pickled red onions for a bit of extra zing.
Mangú - Dominican Mashed Plantains (Gluten-free, Paleo, Primal, Whole30, Vegan, Vegetarian)Servings: 4-6
Time: 20 mins
- 3 tbsp olive oil, divided
- 1 small red onion, sliced (about 1 cup sliced)
- 1 tbsp apple cider vinegar
- 4 green plantains, peeled and cut into 1″ pieces