This Easy Dominican Staple is a Must-Have for Your Next Brunch

Ana Guisbell's Dominican Mangu con los tres Golpes

To celebrate Afro-Latinx heritage month in October, we connected with Ana Guisbell of Inspired with a Twist to takeover our Instagram page and share one of her favourite recipes from the Dominican Republic, Mangú con los tres Golpes.

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As Ana explains during her takeover, mangú is a variation of plantain where the vegetable is sliced, boiled, and smashed. The dish, like many in the Caribbean, is of African descent and can be connected to the Congo where the word mangusi refers to any mashed vegetable, or so Ana’s mother says. It’s different from Puerto Rican mofongo which features plantains that are fried and then smashed afterwards and sometimes stuffed with meat.

But back to the recipe.

Mangú con los tres Golpes — translated as mangú with the three strikes — is an anytime dish that relies on the strong flavours of its four main ingredients to deliver a simple but filling meal that’s savoury, crispy, and crunchy. Semi-ripe plantains are smashed and served with over-easy eggs, fried salami, fried cheese, and finished with crunchy pickled red onions.

Try this Dominican delight for yourself or head over to Ana’s site for more recipes with a twist!

inspiredwithatwist dominican mangu con los tres golpes

Ana’s Easy Mangú con los tres Golpes
Serves 3


For the mangú, you’ll need:
● 4 unripe plantains
● Water for boiling
● Salt, for the water
● 4 tbsp unsalted butter
● Salami, sliced ½-1 inch thick
● Cheese (like Tropical brand’s Queso De Freir or halloumi), sliced 1/2-inch thick
● 3 Eggs
Oil, for frying

To make the onion garnish, you’ll need:
● 2 tbsp olive oil
● 1 large red onion
● ½ cup apple cider vinegar
● Salt


  1. Peel the plantains and cut into pieces. Boil them in salted water for 15-20 min. or until a fork pierces the pieces easily.
  2. Slice the onions, place them in a bowl, and pour the apple cider vinegar over them. Then, season them with ½ tsp salt.
  3. Slice the salami and the fried cheese into manageable 1/2 to 1 1/2-inch rounds and 1/2-inch slabs.
  4. As the plantains finish cooking, reserve 1 to 1½ cups of the water from the pot, then plantain pieces into a large bowl. Begin mashing them, adding the 1/2 cup water in small increments. You can add the water a little at a time, but note that mangú thickens as it sits, so you should use the whole cup of water.
  5. Add the butter to the mangú and continue mashing it to the consistency you desire.
  6. Heat about 1 cup of oil on high heat. Add the sliced salami and cook until browned on both sides. After the salami is cooked to your liking, remove it from the pan and add the cheese to the same skillet and repeat. Note: you might need to add more oil to fry the cheese fully. Once the cheese is golden brown on both sides, remove it from the pan.
  7. Fry the eggs in the same oil and remove when the whites are completely cooked, the bottom is crispy, but the yolk is still runny.
  8. If needed, add another tablespoon of oil to the pan, pour in the onions and their soaking liquid and sauté them until they are soft and bright pink, about 5-10 minutes.

Serve the mangú spread out on the bottom of your plate with the fried cheese, fried salami, and fried eggs on top. Garnish with the pickled onions. For extra #culturepoints, enjoy this meal with Fernando Villalona’s Dominicano Soy blasting in the background. 10/10 would recommend.

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