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 on a Sunday morning, with a warm plate of mangu waiting for me.

Honestly though, having all the fancy sides was a rarity in our house. Mangu was our quick and budget-friendly go-to, and my grandma wasn’t one to fuss over making all four sides. Salami was a staple, but cheese? Well, that was more of a special treat. Today, I’m excited to share the full mangu con los tres golpes experience with you.

Why you’ll love this recipe

  • Authentic Dominican flavors. Get ready to savor un desayuno del Caribe—an authentic Caribbean breakfast! Dishes like this bring the authentic flavors that define the heart and soul of Dominican cuisine right into your kitchen!
  • Quick, simple, and easy. There’s no room for kitchen stress in the morning, so say hello to the simplicity of this recipe! It’s designed for those who love deliciousness paired with a quick and straightforward step-by-step process. You’ll likely be a pro at it after just a few tries!
  • Budget friendly crowd pleaser. This recipe is not just about savoring the authentic Dominican and Caribbean flavors. It’s a practical choice, ensuring that deliciousness is accessible and enjoyable for everyone. No need to break the bank to elevate your breakfast game.

Ingredients you’ll need

  • Green plantain. The main ingredient in mangu, creating that signature thickness and hearty consistency.
  • Butter. Gives the mashed plantains a richer taste and texture.
  • Cold water. The secret to achieving that smooth consistency in our mashed plantains.
  • Frying oil. What allows us to achieve that crispy, golden exterior in many of the sides and elevating the dish’s overall texture.
  • Egg. You can’t forget the egg. It’s 1/3 of the golpes!
  • Dominican frying salami. There are lots of brands on the market, but my family uses Induveca.
  • Queso de freir. There are white and yellow frying cheese varieties, and I recommend trying them both. Yellow is my favorite.
  • Avocado. Adds that fresh, creamy component that this dish needs. Trust me, it doesn’t taste the same without the aguacate!
  • Salt and pepper. Essential seasonings that bring out the natural flavors of the ingredients, creating a well balanced taste.
  • Red onion. Adds a tangy balance to the entire dish, serving as the complement for the perfect bite of mangu.
  • Distilled white vinegar. This is what gives the onions that pickled taste. A great substitution is apple cider vinegar.
plantain masher loisa dominican cooking

Plantain Masher

A plantain masher is just as essential as a potato masher. This one has a slightly curved base to fit the corners of any bowl and a wide no-slip grip.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go. It’s like your kitchen’s flavor building sidekick!

imusa caldero pot dominican cooking

Step by step instructions

  • Peel plantains by cutting along the edges and then chop them into quarters. Boil plantain pieces in water on medium to high heat until soft. Once done, remove plantains, saving about ¼ cup of cooking water.
  • In a large bowl, mash the softened plantains with the preserved cooking water and butter using a masher. Add cold water and continue mashing until smooth. Season with salt and pepper, then set aside as you prepare with the rest of the dish.
  • In a medium pan over medium heat, add frying oil. Fry the eggs, seasoning with salt and pepper, and using a spoon to baste it with hot oil. 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. Once cooked, remove them from the pan.
  • Assemble dish with a scoop of mashed plantain, slices of fried salami, slices of cheese, fried egg, a quarter of avocado, and fried onions.

Recipe tips & tricks

  • Use firm, unripe green plantains, since these will provide the starch needed for signature mangu consistency.
  • For a smoother consistency, mash the plantains while they’re still hot after they’ve been boiled.
  • Slice a slit half way into each salami slice before frying to ensure even frying.
  • Slice the cheese thicker if you prefer a soft, gooey center, and if your cheese is sticking while frying, coach each slice in flour or cornstarch before frying.
  • Allow the sliced onion to marinate in the vinegar while preparing the various steps for a stronger flavor.

Storage tips

  • In the fridge. Store mangu con los tres golpes in an airtight container in the refrigerator for 3-4 days, ensuring it’s fully cooled before storing. For optimal texture, consider storing the salami and cheese separately, allowing them to crisp up before reheating.
  • To reheat. Warm up in the microwave, adding a teaspoon of butter to the mangu as needed for the desired consistency and moisture. Optionally, crisp up the salami and cheese on the stove or air fryer before serving.

Common questions

What does Los Tres Golpes mean?

Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. It’s sometimes called con los cuatros golpes and incorporating avocado.

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 salami plantain queso de freir

Mangu Con Los Tres Golpes (Dominican Breakfast)

4 from 5 votes
Mangu con Los Tres Golpes is a classic Dominican breakfast where mashed plantains meet Los Tres Golpes: Dominican salami, fried egg, and queso frito (fried cheese). The finishing touches are sauteed onions and avocado.
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 plantain
  • 6 cups water
  • 2 tbsp butter
  • 1 tsp cold water
  • 1/2 tsp salt

Sides

  • ¼ cup frying oil
  • 3 egg
  • 9 slices Dominican frying salami
  • 6 slices queso de freir
  • 1 ripe avocado quartered
  • To taste salt and pepper

Onion Garnish

  • ½ red onion sliced
  • ¼ cup distilled white vinegar or apple cider vinegar
  • 1 pinch salt

Instructions
 

Mashed Plantain (Mangu)

  • Peel plantains by cutting along the edges and then chop them into quarters.
  • Boil plantain pieces in water on medium to high heat until soft. Once done, remove plantains, saving about ¼ cup of cooking water.
  • In a large bowl, mash the softened plantains with the preserved cooking water and butter using a masher. Add cold water and continue mashing until smooth. Season with salt and pepper, then set aside as you prepare with the rest of the dish.

Sides

  • In a medium pan over medium heat, add frying oil. Fry the eggs, seasoning with salt and pepper, and using a spoon to baste it with hot oil. 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.

Onion Garnish

  • 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. Once cooked, remove them from the pan.

Assembling Mangu con Los Tres Golpes

  • 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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