Dominican Mangú

What is Mangú?

Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.

Mangú is made up of boiled (either ripe or green) plantains or green bananas.

The plantains are then mashed with butter, margarine or oil . The dish is topped with sautéed red onions.

Queso Frito (fried cheese), fried Dominican “salami”, eggs, and avocado are often added as side dishes. Los tres golpes, literally “the three hits,” is a term meaning mangú with cheese, salami, and eggs.

A little history…

Boiled mashed plantains can be traced back to Africans in the Congo region who were brought to the island during the slave trade. The original word was something akin to “mangusi”.

Folklore has taught the us that this dish was named during the American invasion of 1916 . Since the soldiers had to be fed in the rural areas, the local would give them whatever they had cooked at the moment. On this particular day, the soldiers were served a greenish mash that did not look appetizing. Most of them refused to partake, but the one that was the hungriest had the courage to try it. Surprisingly, he liked the dish and exclaimed “Man, this is good!” as he continued to eat it. According to the story, every soldier decided to eat that dish as they all agreed at how good that was. Since then, the townspeople would present it as Mangú (man, good) to the soldiers to follow.

Vegan recipe Ingredients

6 Green bananas

1/2 teaspoon salt

1 tablespoon olive oil

2 tablespoon cold water

For the onions:

1 onion

Juice from 1/2 lime


1 tablespoon olive oil


With the help of a knife, cut a deep vertical line, cut the ends, and cut in half each banana. This way the peels will come off almost by themselves after boiling.

Boil the bananas in enough water to cover them plus an inch for about 30 minutes or until they are very tender. Add the salt to the water before it breaks the boil. After the first 15 minutes add an extra cup of cold water so the bananas get tender faster.

Cut onion into slices, add the lime juice and set to the side.

At this point the peels have been coming of the bananas. Remove the bananas from the water, use a fork to remove the rest of the peels, and mash them as you would potatoes. Add the olive oil and the cold water to loosen the mixture. ( This is a hot dish but the cold water helps it to stay soft over the hours ).

In nonstick skillet over medium heat, add the onion slices, salt, and olive oil, and cook for 5 minutes, or until tender.

serve and enjoy!!

¿Qué es el mangú?

Mangú es un plato tradicional dominicano que se sirve para el desayuno, el almuerzo o la cena. Mangú se compone de plátanos hervidos (ya sea maduros o verdes) o bananas verdes hrvidas. Los plátanos se trituran con mantequilla, margarina o aceite. El plato está cubierto con cebolla roja salteada. Queso frito, “salami” dominicano frito, huevos y aguacate se agregan a menudo como acompañantes. ”

Los tres golpes”, es un término que significa mangú con queso, salami y huevos.

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