Mangú con los Tres Golpes
Creamy mashed plantains topped with three Dominican proteins: salami, cheese, and eggs. A hearty breakfast that is savory, crispy, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 642
- Protein
- 24g
Ingredients
- 1.5 lb green plantains
- ⅓ cup whole milk
- 4 oz salami (Dominican or similar cured sausage), sliced into thin rounds
- 4 oz queso de freír or mozzarella, cut into thin slices
- 2 whole large eggs
- 2 tablespoon butter
- ¼ whole red onion, peeled and sliced crosswise into thin rings
Instructions
- 1
Fill a large pot three-quarters full with water and place it over high heat until large bubbles break the surface — about 8 minutes.
- 2
Peel each plantain by slicing off the thick skin with a sharp knife, cutting lengthwise from top to bottom, then sliding the blade between skin and flesh to remove it.
- 3
Cut the peeled plantains crosswise into 1-inch-thick rounds, like slicing a banana.
- 4
Place the plantain rounds into the boiling water and let them cook until a fork easily pierces the center, about 15 minutes.
- 5
While the plantains cook, place a large skillet over medium heat and add 1 tablespoon butter.
- 6
Once the butter is melted and foaming, add the salami slices in a single layer and cook until the edges curl and the surface looks crispy and reddish-brown, about 3 minutes.
- 7
Transfer the cooked salami to a plate, leaving the fat in the pan.
- 8
Place the cheese slices in the same skillet over medium heat and cook until the bottom surface looks golden and the cheese is soft, about 2 minutes.
- 9
Transfer the cheese to the plate with the salami.
- 10
Add the remaining 1 tablespoon butter to the skillet and crack both eggs directly into the pan.
- 11
Cook the eggs over medium heat until the whites are set and opaque but the yolks still jiggle slightly when the pan moves, about 4 minutes.
- 12
Transfer the eggs to the plate with the salami and cheese, keeping the red onion rings in the hot pan off the heat.
- 13
Drain the cooked plantains thoroughly in a colander, shaking gently to remove excess water.
- 14
Pour the warm milk into a small bowl or measuring cup — do not add it to the hot pot yet.
- 15
Return the drained plantains to the empty pot and place it over low heat, stirring constantly with a wooden spoon.
- 16
Pour the warm milk into the plantains slowly while stirring, adding only as much as you need until the plantains look creamy and you can mash them easily against the side of the pot.
- 17
Mash the plantains vigorously against the pot walls with the back of the spoon until no lumps remain and the mixture looks smooth and glossy like mashed potatoes, about 2 minutes.
- 18
Divide the mangú evenly between two plates, mounding it into a small hill in the center of each.
- 19
Place one fried egg, one portion of salami, and one portion of cheese on top of each mound of mangú.
- 20
Scatter a small handful of the red onion rings over each plate as a garnish.
Tools you’ll need
- large pot
- sharp chef's knife
- cutting board
- colander
- large skillet (12 inches)
- wooden spoon
- small bowl or measuring cup
- two dinner plates
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