Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner. Mangú can also be called los tres golpes literally "the three hits" meaning mangú with cheese, salami, eggs and then topped with sautéed onions.
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4 plantains green
4 tablespoons butter
2 tablespoons oil
1 tablespoon vinegar
1 cup cold water
Peel plantains and cut into 8 pieces. Boil with 2 tablespoons of salt in water until plantains become very tender.
While the plantains are boiling, sauté onion in 1 tablespoon of oil in a deep skillet. Add salt and vinegar. Set aside.
Remove plantains from water and mash with a fork. Add the butter and cold water, keep mashing until the purée gets very smooth.
Garnish with the onions and serve with scrambled eggs or deep-fried slices of salami.