Mangú de Tres Golpes (Mashed Green Plantains with Fried Cheese, Salami & Red Onions) – Authentic Dominican Republic Recipe
Santo Domingo’s iconic plate: velvety plantains crowned with tangy pink pickled onions and crispy fried cheese.
- Country of Origin
- 🇩🇴 Dominican Republic (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Silky mashed green plantains, Pan-fried queso de freír and salami, Vinegar-pickled red onions, Red wine vinegar, Olive oil
Ingredients for Mangú de Tres Golpes (Mashed Green Plantains with Fried Cheese, Salami & Red Onions) (4 Servings)
- 1.25 lbs (or 2.5 cups) silky mashed green plantains, prepped into bite-sized pieces
- 1.5 cups pan-fried queso de freír and salami, washed and trimmed
- 1 cup vinegar-pickled red onions
- 1 medium onion and 3 cloves garlic, finely minced with red wine vinegar
- 1.5 tbsp traditional Dominican Republic seasoning (olive oil, garlic, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and red wine vinegar for 2–3 minutes until softened and fragrant.
- Add silky mashed green plantains and pan-fried queso de freír and salami along with olive oil, garlic, oregano, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with vinegar-pickled red onions and serve straight from the skillet.