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Mangu dominicano --Contenido- -Lonjas de salami fritas -Lonjas de queso blanco -Mangu o puré de plátano verde -Mantequilla --Este es un plato típico en el desayuno dominicano --República Dominicana - 2013-10-08 14-28.jpg
Course Breakfast, main course or side dish
Place of origin Dominican Republic
Associated national cuisine Dominican Republic cuisine
Serving temperature Hot
Main ingredients Green plantains
Ingredients generally used red onion, Queso Frito, eggs
Variations Mofongo, Fufu, Tacacho, Cayeye
Cookbook: Mangú  Media: 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. The plantains are then mashed with the water in which they were boiled. The dish is topped with sauteed red onions that have been cooked with vinegar. 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.


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" and referred to almost any root vegetable that was boiled and mashed. Plaintains and yuca, which is native to the island, were introduced to the early settlers and adopted by the Africans during the slave trade.[1]

See also[edit]


Further reading[edit]

  • Garth, Hanna (2013). "Food and Identity in the Caribbean". London and New York: Bloomsbury. ISBN 9780857853592.