This isn’t any old mangu recipe, this is an elevated, gourmet take on the Dominican breakfast classic.

Perhaps what makes this recipe so special is the smooth, pureed mangu. Typically, mangu is cooked until soft then mashed with butter, water, and seasonings until it becomes a mashed potato consistency.

This gourmet mangu is unlike any other mangu you have ever tried before. By pureeing it in a blender with all the same ingredients you would find in a traditional mangu, the dish is elevated in texture. Say goodbye to the chunky, sometimes dry mangu you used to know, and say hello to this smooth as can be mangu!

We all know mangu is the star of the dish, but what about Los Tres Golpes? Well we took a gourmet take on them too!

Salami in traditional mangu is sliced into circles, and sometimes cut into to allow to fry evenly. That’s the only way I had ever eaten it before this recipe! Here, we are going to be slicing the salami from a side, creating thin, crispy slivers of salami once fried. This allows for every bite of this dish to hit you with all those delicious Caribbean flavors.

Typically, frying salami is sliced and fried as is, creating a slightly browned texture on the outside, but not necessarily a crispy one. It is popular to dip the cheese is flour before frying to get a slightly crispier outcome, but I decided that was not enough! I wanted it as crispy as can be.

Mangu con los tres golpes fine dining recipe

So, I put my thinking cap on and thought about what cooking techniques I use to achieve crunchy, crispy food. An egg wash and bread crumb station! I dipped the cheese slices in egg wash then into seasoned breadcrumbs and fried. This resulted in a super crispy exterior but a delicious, soft cheese pull once you bite in!

Next, the onions were marinated in vinegar and then fried in oil. This step was kept classic because it truly doesn’t need any tweaking!

Lastly, the egg was fried in the same oil as the cheese, salami, and onion so it picks up lots of flavor. The egg fries and I basted it with the oil so the top can cook as well. We want a silky yellow yolk when we break into that egg so be sure not to overcook it!

Once all the ingredients are prepared, the last thing to do is assemble. Plating is key here, so don’t skip this step. We spent lots of time creating elevated components, it wouldn’t be right to just slap everything on the plate.

First, we spread some of the pureed mangu on the plate, then we top it with the fried egg. We place 1 slice of fried cheese on one side and the fried salami on the other. We top the egg with the fried onion and we carefully place the sliced avocado at the base of the mangu. Now it is time to enjoy!

This recipe is great for when you want to enjoy a gourmet take on a classic breakfast recipe, or if you just want to impress your friends and family members! It doesn’t have any over the top flavors or ingredients, but small changes like pureeing the mangu, breading the cheese, marinating the onion, and thinly slicing the salami give an elevated feel to this recipe.

If you want to read how to make a traditional mangu, see our recipe here. The ingredients are exactly the same, but the end product is quite different. Try both and let us know which you prefer!

Mangu Dominican Gourmet Recipe

Mangu Con Los Tres Golpes Gourmet Recipe

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This isn't any old mangu recipe, this is an elevated, gourmet take on the Dominican breakfast classic.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Dominican
Servings 2 servings


  • 1 plantain
  • ½ cup frying salami sliced
  • 2 slices frying cheese
  • ¼ cup red onion sliced
  • ½ avocado sliced
  • 2 eggs
  • ½ cup breadcrumbs
  • 2 tbsp butter
  • 2 tbsp white vinegar
  • ½ cup frying oil
  • To taste salt and pepper


  • In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
  • Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
  • In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
  • Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
  • In a blender or food processer, add soft plantain, butter, preserved cooking water, salt, and pepper. Blend until mixture is smooth, and set aside as you prepare the rest of the dish.
  • Mix 1 egg, salt, and pepper in one bowl and breadcrumbs with Italian seasoning in another bowl. Coat cheese slices in egg mixture, then into breadcrumb mixture.
  • In a pan at low to medium heat, add frying oil. Cook breaded cheese until golden brown, then remove from pan.
  • .Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
  • Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
  • Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
  • Assemble dish with pureed plantain, fried cheese, fried salami, fried onions, and avocado slices. Enjoy!
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