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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
CourseBreakfast, main course or side dish
Place of originDominican Republic
Associated national cuisineDominican Republic cuisine
Serving temperatureHot
Main ingredientsGreen plantains
Ingredients generally usedred onion, Queso Frito, eggs
VariationsMofongo, Fufu, Tacacho, Cayeye

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 butter, margarine or oil in the water in which they were boiled. The dish is topped with sautéed 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.[1]

Folklore has taught the locals that this dish was named during the American invasion of 1916 . Since the soldiers had to be fed in the rural areas, the local would give them whatever they had cooked at the moment. On this particular day, the soldiers were served a greenish mash that did not look appetizing. Most of them refused to partake, but the one that was the hungriest had the courage to try it. Surprisingly, he liked the dish and exclaimed "Man, this is good!" as he continued to eat it. According to the story, every soldier decided to eat that dish as they all agreed at how good that was. Since then, the townspeople would present it as Mangú (man, good) to the soldiers to follow.

See also[edit]


Further reading[edit]

  • Garth, Hanna (2013). "Food and Identity in the Caribbean". London and New York: Bloomsbury. ISBN 9780857853592. Missing or empty |url= (help)