Growing up in a Dominican family, the mere mention of mangu con los tres golpes was enough to kickstart a good day. I have countless memories of my mom calling me to the kitchen with a warm plate of mangu waiting for me.

Honestly though, having all the sides was a rarity in our house. Mangu was our quick and budget friendly meal, and mami wasn’t one to fuss over making all the sides every time. Salami was a staple, but cheese? That was more of a special treat.

I’m excited to share the COMPLETE mangu con los tres golpes experience with you. A few tricks you’ll want to keep in mind are:

  • Use firm, unripe green plantains, they have more starch which is necessary for a good mangu.
  • Mash the plantains while they’re hot for a smoother consistency.
  • Slice a slit half way into each salami slice before frying to prevent it from curling when cooking.
  • Slice the cheese thick and if the cheese is sticking while frying, coat each slice in flour or cornstarch before frying.
  • Let the sliced onion to marinate in the vinegar while preparing the various steps for a stronger flavor.

Step by step instructions

  • Peel plantains by cutting along the edges and then chop into 1-2 inch pieces. Add plantain to a pot and add enough water to cover 1 inch above the plantains.
  • Cook on medium heat until the plantain is soft and tender, about 30-35 minutes. Drain the plantain and save ½ of the cooking water.
  • In a large bowl, add the cooked plantains, butter, and reserverd cooking water, then mash until there are no more chunks of plantain.
  • Add salt and cold water and continue mashing until smooth. (Mash the plantains while they’re hot so the mangu turns out nice and smooth, and feel free to whip out your hand mixer for an extra smooth mangu.) Set aside as you prepare with the rest of the dish.
  • In a pan over medium heat, add enough frying oil to cover to bottom of the pan. Fry the eggs and cook to your liking. Season with salt, remove from pan, and set aside.
  • Add cheese slices to the pan and cook on both sides until golden brown. Remove from the pan and follow the same process for salami slices, cooking until golden brown, then remove from the pan.
  • In a small bowl, combine sliced onion, vinegar, and salt. Add onion slices and marinating vinegar to the same pan used for the sides and cook until translucent, about 3 minutes.
  • Assemble the dish with a scoop of mashed plantain, slices of fried salami, slices of cheese, fried egg, a quarter of avocado, and fried onions.

What brand of queso de freir is the best?

My favorite brand of queso de freir (frying cheese) is Tropical. They have both a white and yellow frying cheese variety, but I prefer the yellow one. Nothing tastes better than the one my grandma brings back from DR though!

What brand of Dominican frying salami is the best?

The salami brand my family uses is Induveca. They are usually sold in pretty big packets, but it’s a staple in a Dominican kitchen and can be used in so many more recipes beyond mangu.

Mangu con Los tres golpes dominican breakfast queso de freir salami frito platano sancochodo.

Mangu Con Los Tres Golpes (Dominican Breakfast)

4.29 from 7 votes
Mangu con Los Tres Golpes is a classic Dominican breakfast where mashed green plantains meet Dominican salami, fried egg, and queso frito.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Dominican
Servings 3 servings
Calories 1259 kcal

Ingredients
  

Mashed Plantain (Mangu)

  • 2 green plantains
  • 2 tbsp butter
  • ½ cup cooking water
  • ½ tsp salt
  • 2 tbsp cold water

Sides

  • Frying oil
  • 3 eggs
  • 9 slices Dominican frying salami
  • 6 slices queso de freir
  • 1 ripe avocado quartered
  • Salt to taste
  • ½ red onion sliced
  • ¼ cup distilled white vinegar or apple cider vinegar

Instructions
 

Mashed Plantain (Mangu)

  • Peel plantains by cutting along the edges and then chop into 1-2 inch pieces. Add plantain to a pot and add enough water to cover 1 inch above the plantains.
  • Cook on medium heat until the plantain is soft and tender, about 30-35 minutes. Drain the plantain and save ½ of the cooking water.
  • In a large bowl, add the cooked plantains, butter, and reserved cooking water, then mash until there are no more chunks of plantain.
  • Add salt and cold water and continue mashing until smooth. Set aside as you prepare with the rest of the dish.

Sides

  • In a pan over medium heat, add enough frying oil to cover to bottom of the pan. Fry the eggs and cook to your liking. Season with salt, remove from pan, and set aside.
  • Add cheese slices to the pan and cook on both sides until golden brown. Remove from the pan and follow the same process for salami slices, cooking until golden brown, then remove from the pan.
  • In a small bowl, combine sliced onion, vinegar, and salt. Add onion slices and marinating vinegar to the same pan used for the sides and cook until translucent, about 3 minutes.

Assemble

  • Assemble dish with a scoop of mashed plantain, slices of fried salami, slices of cheese, fried egg, a quarter of avocado, and fried onions. Buen provecho!

Nutrition

Serving: 3gCalories: 1259kcalCarbohydrates: 33.9gProtein: 49gFat: 105.1gSaturated Fat: 53gCholesterol: 662mgSodium: 8827mgPotassium: 678mgSugar: 13.1gCalcium: 356mgIron: 3mg
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