breakfast · everyday
Los tres golpes with mangú
A Dominican breakfast of smooth mashed green plantains with pickled red onions, fried salami, fried cheese and eggs.
- Time
- 40min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Toss the onion with the vinegar, a pinch of salt and the oil. Leave to pickle while you cook.
-
2
Boil the plantains in salted water until very soft, about 20 minutes. Keep some of the cooking water.
-
3
Mash or blend the plantains with the duck fat, salt and enough cooking water to make a smooth, fluffy purée.
-
4
Fry the salami until browned and crisp at the edges. Fry the cheese in the same pan until golden on both sides.
-
5
Fry the eggs.
-
6
Serve the mangú topped with pickled onions, alongside the salami, cheese and eggs.
