Mangú
Mangú with fried cheese and fried Dominican salami | |
| Course | Breakfast, main course or side dish |
|---|---|
| Place of origin | Dominican Republic |
| Associated cuisine | Dominican Republic cuisine |
| Serving temperature | Hot |
| Main ingredients | Green plantains, red onion, vinegar |
| Ingredients generally used | Queso frito, fried eggs, fried Dominican salami |
| Variations | Mofongo, fufu, tacacho, cayeye |
Mangú is the national breakfast dish of the Dominican Republic. A traditional Dominican dish, it can also be served for lunch or dinner.
The dish is made from boiled green plantains that are mashed and topped with pickled red onions and traditionally accompanied by fried cheese, salami, and eggs, which is a combination popularly known as "los tres golpes" ("the three hits").
Mangú's origins are linked to West African fufu, which was brought to the Caribbean and Latin America through the transatlantic slave trade. Over time, enslaved Africans and their descendants adapted the dish using local ingredients and techniques, resulting in regional variations such as mangú.