Name: Dominican Breakfast (Mangú Con Los Tres Golpes) Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 red onion; salt; 1 cup vinegar; 6 plantains; 5 cups water; 2 cups canola oil; 12 slices dominican frying cheese; 1 cup flour; 18 slices dominican salami; 6 tbsp butter; 6 eggs; 1 avocado

Elevate your morning with mangú con los tres golpes, a classic Dominican breakfast that brings a burst of flavor and tradition to your table. This dish combines creamy mashed plantains, savory fried cheese, crispy salami, and vibrant pickled onions for a satisfying start to your day.

Photos of Dominican Breakfast (Mangú Con Los Tres Golpes) Recipe

Some ingredients for this dish might not be commonly found in every household. You need to look for plantains, which are essential for the creamy mangú. Also, Dominican frying cheese and Dominican salami might not be available in every supermarket, so check your local Latin or international grocery stores.

Ingredients For Dominican Breakfast Mangú Con Los Tres Golpes

Red onion: Adds a sharp, tangy flavor when pickled.

Salt: Enhances the flavor of all ingredients.

Vinegar: Used for pickling onions and adding acidity.

Plantains: The main ingredient for mangú, providing a creamy texture when mashed.

Water: Used for boiling the plantains.

Canola oil: Used for frying the cheese and salami.

Dominican frying cheese: A salty, firm cheese that fries to a golden brown.

Flour: Coats the cheese to help it fry evenly.

Dominican salami: A seasoned meat that adds a savory element when fried.

Butter: Adds richness to the mashed plantains.

Eggs: Fried and served as part of the dish.

Avocado: Adds a creamy, fresh element when sliced and served alongside.

One reader, Baldwin Willingham says:

This Dominican breakfast is a delightful treat! The mangú is creamy and smooth, perfectly complemented by the crispy salami and cheese. The pickled onions add a tangy kick, and the avocado brings it all together. A must-try for a flavorful and satisfying start to your day!

Baldwin Willingham

Cooking Techniques for Preparing Mangú Con Los Tres Golpes

How to peel plantains: To peel plantains, cut off both ends, make a shallow slit along the length of the plantain, and then remove the peel by prying it off with your fingers or a knife.

How to coat cheese in flour: To coat cheese in flour, place the flour in a shallow dish, then press each slice of cheese into the flour, ensuring all sides are evenly coated.

How to fry cheese: To fry cheese, heat oil to 350 degrees F, then carefully place the floured cheese slices into the hot oil and cook until golden brown on both sides.

How to fry salami: To fry salami, heat oil in a skillet, then add the salami slices and cook until they are brown and crispy on both sides.

How to sauté onions: To sauté onions, heat oil in a skillet, then add the onions and their soaking liquid, cooking until the onions are soft and bright pink.

How to mash plantains: To mash plantains, place the cooked plantains in a bowl, add butter and hot starchy liquid, then mash until creamy and smooth, adding more liquid as needed.

How To Make Dominican Breakfast (Mangú Con Los Tres Golpes)

Learn how to make a traditional Dominican breakfast with this recipe. Fried plantains, cheese, and sausages are the stars of this savory breakfast plate.

Preparation: 1 hour

Cooking: 40 minutes

Total: 1 hour 40 minutes

Serves:

Ingredients

1red onion,sliced into rings
salt,to taste
1cupvinegar
6plantains
5cupswater
2cupscanola oil,divided
12slicesdominican frying cheese,(queso de freir)
1cupflour
18slicesdominican salami,(salami frito)
6tbspbutter,sliced
6eggs,fried, for serving
1avocado,for serving

Instructions

Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak for 1 hour while preparing the other ingredients.
Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover them by 1 inch. Add salt to taste. Bring the plantains to a boil over high heat and cook for about 30 minutes until they are very tender.
Meanwhile, in a medium skillet, heat the canola oil to 350 degrees F over high heat.
Coat each slice of Dominican frying cheese in flour, and then place the slices in 1¾ cups canola oil and fry for about 3 minutes until both sides are golden brown. Remove from skillet and transfer to a paper towel-lined plate.
Add another tablespoon of oil to the skillet and fry the salami for about 4 minutes until brown and crispy on both sides. Remove from the skillet, transfer to a paper towel-lined plate.
Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté for about 10 minutes until the onions are soft and bright pink.
Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove.
Add the butter and about 1 cup of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as needed.
Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.
Enjoy!

Nutrition

Calories: 1507.46kcal
Fat: 122.32g
Saturated Fat: 29.20g
Trans Fat: 1.57g
Monounsaturated Fat: 62.95g
Polyunsaturated Fat: 24.77g
Carbohydrates: 79.07g
Fiber: 7.28g
Sugar: 28.43g
Protein: 30.56g
Cholesterol: 279.36mg
Sodium: 1643.18mg
Calcium: 438.58mg
Potassium: 1321.36mg
Iron: 2.81mg
Vitamin A: 419.03µg
Vitamin C: 37.83mg

Expert Tip for Perfecting Your Mangú Con Los Tres Golpes

To achieve the perfect texture for mangú, make sure to mash the plantains while they are still hot. This ensures they blend smoothly with the butter and starchy liquid, resulting in a creamy consistency. If the plantains cool down too much, they can become difficult to mash and may result in a lumpy texture.

Time-Saving Tips for Making Dominican Breakfast

Prep ingredients ahead: Slice the onions and soak them in vinegar the night before. Peel and cut the plantains in advance.

Use a food processor: Mash the cooked plantains quickly by using a food processor instead of mashing by hand.

Multitask frying: Fry the cheese and salami simultaneously in separate pans to save time.

Preheat oil: Heat the canola oil while the plantains are boiling to streamline the frying process.

Batch cook: Cook multiple eggs at once in a large skillet to speed up the process.

Substitute Ingredients For Dominican Breakfast (Mangú Con Los Tres Golpes) Recipe

red onion - Substitute with yellow onion: Yellow onions have a similar texture and flavor profile, making them a suitable replacement.
salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.
vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and can add a fresh citrus note to the dish.
plantains - Substitute with green bananas: Green bananas have a similar starchy texture when cooked, though the flavor will be slightly different.
water - Substitute with vegetable broth: Vegetable broth can add additional flavor to the dish compared to plain water.
canola oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor, though it has a lower smoke point.
dominican frying cheese - Substitute with halloumi cheese: Halloumi has a similar texture and frying properties, making it a good substitute.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a similar texture in frying.
dominican salami - Substitute with Spanish chorizo: Spanish chorizo has a similar texture and spiced flavor, making it a good alternative.
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most cooking applications.
eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and protein content of eggs.
avocado - Substitute with guacamole: Guacamole can provide a similar creamy texture and flavor, though it is pre-mixed.

How to Beautifully Present Dominican Breakfast

Serve smaller portion sizes: Present the mangú in a neat, quenelle shape using two spoons to create an elegant, oval form. This ensures a refined and sophisticated look.
Use decoration: Garnish the plate with a few slices of avocado, fanned out artistically to add a touch of color and freshness.
Layer the components: Place the fried cheese and fried salami in a staggered, overlapping pattern next to the mangú. This creates visual interest and highlights the different textures.
Highlight the pickled onions: Arrange the pickled onions in a small, delicate pile on top of the mangú, allowing their bright pink color to pop against the creamy base.
Perfect the eggs: Fry the eggs sunny-side up, ensuring the yolks are perfectly runny. Place one egg on top of the mangú for a luxurious touch.
Add microgreens: Sprinkle a few microgreens or fresh herbs around the plate to add a burst of color and a hint of freshness.
Use a modern plate: Serve the dish on a large, white, flat plate to give ample space for each component to shine and to maintain a clean, modern presentation.
Drizzle with oil: Finish with a light drizzle of high-quality olive oil around the plate to add a subtle sheen and enhance the flavors.
Balance the elements: Ensure that each component is evenly distributed on the plate, creating a harmonious balance of colors, textures, and flavors.
Final touch: Add a small sprinkle of sea salt and freshly ground black pepper over the avocado and eggs to enhance their natural flavors and provide a final, professional touch.

Essential Kitchen Tools for Making Mangú Con Los Tres Golpes

Medium bowl: Used for soaking the sliced onions in vinegar and salt.
Large pot: Used for boiling the plantains until they are tender.
Medium skillet: Used for heating the canola oil and frying the cheese, salami, and onions.
Paper towel-lined plate: Used for draining excess oil from the fried cheese and salami.
Large bowl: Used for mashing the cooked plantains with butter and starchy liquid.
Knife: Used for slicing the onions and peeling and cutting the plantains.
Cutting board: Used as a surface for slicing onions and preparing plantains.
Tongs: Used for handling the fried cheese and salami.
Spatula: Used for sautéing the onions and stirring the plantains.
Measuring cups: Used for measuring vinegar, canola oil, and flour.
Measuring spoons: Used for measuring salt and butter.
Stove: Used for boiling plantains and frying ingredients.
Colander: Used for draining the plantains after boiling.
Masher: Used for mashing the plantains to a creamy consistency.
Serving plates: Used for presenting the mangú with the fried cheese, salami, avocado, and eggs.

Storing and Freezing Dominican Breakfast for Later

To store leftover mangú, place it in an airtight container and refrigerate for up to 3-4 days. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of water or milk to restore its creamy texture.
Fried cheese and salami can be stored in separate airtight containers in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through and crispy.
Pickled onions can be stored in an airtight container in the refrigerator for up to 2 weeks. The longer they sit, the more flavorful they become.
To freeze mangú, allow it to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat as mentioned above.
Fried cheese and salami do not freeze well, as their texture may become compromised upon thawing. It's best to prepare these components fresh when serving the dish.
Pickled onions should not be frozen, as the freezing process can alter their texture and flavor. Enjoy them fresh from the refrigerator.

How To Reheat Leftover Mangú Con Los Tres Golpes

To reheat leftover mangú, place it in a microwave-safe bowl and add a splash of water or milk. Cover the bowl with a damp paper towel and microwave on high for 1-2 minutes, stirring occasionally, until heated through. You can also reheat it in a saucepan over low heat, stirring frequently and adding a bit of liquid if needed to prevent sticking.
For the fried cheese and salami, preheat your oven to 350°F (175°C). Place the cheese and salami on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until heated through and slightly crispy. Alternatively, you can reheat them in a skillet over medium heat for a couple of minutes on each side.
To reheat the fried eggs, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 30-45 seconds, or until heated through. Be careful not to overheat, as this can cause the eggs to become rubbery.
If you have leftover pickled onions, they can be served cold or at room temperature. If you prefer them warm, you can quickly sauté them in a skillet over medium heat for a minute or two.
To serve, reheat the mangú, fried cheese, salami, and eggs separately, then arrange them on a plate along with sliced avocado and the pickled onions. This will help maintain the texture and flavor of each component of the dish.
If you have a lot of leftovers, consider reheating only the portions you plan to eat and storing the rest in separate airtight containers in the refrigerator. This will help preserve the quality of the food and make it easier to reheat individual components as needed.

Interesting Trivia About Mangú Con Los Tres Golpes

A traditional Dominican breakfast, mangú con los tres golpes, typically includes plantains mashed with butter, served with fried cheese, fried salami, and fried eggs. The dish is often garnished with pickled onions and accompanied by avocado.

Is Preparing Mangú Con Los Tres Golpes at Home Cost-Effective?

The dominican breakfast (mangú con los tres golpes) is a delightful and cost-effective meal. The main ingredients, such as plantains, eggs, salami, and avocado, are relatively affordable and widely available. For a household of 4, the approximate cost is around $20-$25 USD. Considering the nutritional value and the hearty nature of this dish, it offers great value for money. Overall Verdict: 8/10.

Is Mangú Con Los Tres Golpes Healthy or Unhealthy?

The Dominican breakfast recipe, known as Mangú con los Tres Golpes, is a hearty and flavorful meal that showcases traditional Dominican cuisine. However, from a nutritional standpoint, this recipe has some areas of concern:

High in saturated fat: The recipe includes fried cheese, fried salami, and butter, which are all high in saturated fat. Consuming excessive amounts of saturated fat can increase the risk of heart disease and other health issues.
Deep-fried foods: The cheese and salami are deep-fried in canola oil, which can lead to the formation of harmful compounds like acrylamide and trans fats when heated to high temperatures.
Sodium content: The combination of salami, cheese, and added salt may result in a high sodium content, which can contribute to high blood pressure and other health problems.

On the positive side, the recipe does include some nutritious ingredients:

Plantains: A good source of fiber, vitamins (A, C, and B6), and minerals like potassium and magnesium.
Avocado: Rich in healthy monounsaturated fats, fiber, and various vitamins and minerals.
Onions: Contain antioxidants and may help improve heart health and reduce inflammation.

To make this recipe healthier, consider the following suggestions:

Opt for grilling, baking, or pan-searing the cheese and salami instead of deep-frying to reduce the amount of oil used and minimize the formation of harmful compounds.
Use a reduced-fat cheese or a plant-based alternative to lower the saturated fat content.
Choose a leaner protein source, such as grilled chicken or turkey, to replace the salami.
Reduce the amount of added salt and rely more on herbs and spices for flavor.
Increase the portion of avocado and add other fresh vegetables, such as tomatoes or spinach, to boost the nutrient content and provide more fiber.
Prepare the eggs using a healthier cooking method, such as poaching or scrambling with minimal oil or butter.

By making these adjustments, you can enjoy a tasty and more balanced version of the traditional Dominican breakfast while still honoring its cultural roots.

Editor's Opinion on the Deliciousness of Mangú Con Los Tres Golpes

This recipe for Dominican breakfast, mangú con los tres golpes, is a delightful and authentic representation of traditional Dominican cuisine. The combination of creamy mashed plantains, crispy fried cheese, savory salami, and perfectly cooked eggs creates a harmonious balance of flavors and textures. The pickled onions add a tangy brightness that cuts through the richness of the dish. The inclusion of avocado provides a fresh and creamy contrast. Overall, this recipe is well-structured and offers a satisfying and hearty breakfast experience that is sure to impress.

Enhance Your Dominican Breakfast (Mangú Con Los Tres Golpes) Recipe with These Unique Side Dishes:

Tropical Fruit Salad: Brighten your plate with a tropical fruit salad. Imagine a medley of mango, pineapple, and papaya drizzled with a hint of lime juice. This refreshing side dish will add a burst of color and a sweet contrast to your savory mangú con los tres golpes.

Garlic Roasted Vegetables: Add a touch of earthiness with garlic roasted vegetables. A mix of carrots, zucchini, and bell peppers roasted to perfection with a generous sprinkle of garlic and herbs. This side dish will complement the rich flavors of your Dominican breakfast.

Black Bean Soup: Warm up with a hearty black bean soup. A rich and creamy soup made with black beans, onions, and a touch of cumin. This comforting dish will provide a satisfying balance to the crispy and creamy elements of your mangú.

Coconut Rice: Indulge in the tropical flavors of coconut rice. Fluffy rice cooked in coconut milk with a hint of ginger and scallions. This fragrant side dish will add a delightful twist to your Dominican breakfast.

Sweet Plantain Fritters: Satisfy your sweet tooth with sweet plantain fritters. Ripe plantains mashed and fried to golden perfection, sprinkled with a touch of cinnamon and sugar. These fritters will provide a sweet and crispy contrast to the savory components of your mangú con los tres golpes.

Similar Breakfast Dishes to Try If You Love Mangú Con Los Tres Golpes

Tostones With Garlic Sauce: Tostones are twice-fried plantains that are crispy on the outside and tender on the inside. Serve them with a zesty garlic sauce for a delightful appetizer or side dish. Perfectly golden and seasoned, these tostones are a staple in many Latin American cuisines.

Cuban Sandwich: The Cuban Sandwich is a mouthwatering combination of ham, roast pork, Swiss cheese, pickles, and mustard, all pressed between crispy Cuban bread. This iconic sandwich is a burst of flavors and textures, making it a satisfying meal any time of the day.

Puerto Rican Mofongo: Mofongo is a traditional Puerto Rican dish made from mashed plantains mixed with garlic, chicharrón (fried pork rinds), and broth. It's often served with a savory meat or seafood stew, creating a hearty and flavorful meal that's sure to impress.

Arepas With Cheese: Arepas are delicious cornmeal cakes that are crispy on the outside and soft on the inside. Stuff them with melted cheese for a comforting and satisfying snack or meal. These versatile treats can be filled with a variety of ingredients, making them a favorite in Venezuelan and Colombian cuisine.

Huevos Rancheros: Huevos Rancheros is a classic Mexican breakfast dish featuring fried eggs served on top of corn tortillas and smothered in a spicy tomato-based sauce. Garnish with avocado, cilantro, and queso fresco for a vibrant and flavorful start to your day.

Appetizer and Dessert Pairings for Dominican Breakfast

Appetizers:

Stuffed Plantain Cups: Transform ripe plantains into delightful Stuffed Plantain Cups. These bite-sized wonders are filled with a savory mixture of ground beef, bell peppers, and onions. The sweetness of the plantains perfectly complements the rich, spiced filling. Garnish with a sprinkle of cilantro and a dollop of sour cream for an irresistible start to your meal.

Tostones with Shrimp: Create a stunning appetizer by pairing crispy tostones with succulent shrimp. The tostones, made from twice-fried green plantains, serve as a crunchy base for the juicy, seasoned shrimp. Top each tostone with a zesty garlic aioli and a sprinkle of fresh parsley to add a burst of flavor and color. This dish is sure to impress your guests with its vibrant presentation and delicious taste.

Desserts:

Tres Leches Cake: Indulge in the rich and creamy Tres Leches Cake. This delightful treat features a sponge cake soaked in a mixture of three milks: evaporated milk, condensed milk, and heavy cream. The cake is then topped with a layer of whipped cream and garnished with a sprinkle of cinnamon. The result is a moist, melt-in-your-mouth dessert that perfectly balances sweetness and texture. Serve it chilled for a refreshing end to your meal.

Flan: Experience the silky smoothness of Flan, a classic Latin American dessert. This custard is made with eggs, milk, and sugar, and is baked to perfection with a layer of caramel on top. When inverted, the caramel creates a beautiful, glossy topping that adds a touch of elegance to this simple yet sophisticated dessert. The vanilla flavor in the custard pairs wonderfully with the rich caramel, making each bite a delightful experience.

Why trust this Dominican Breakfast (Mangú Con Los Tres Golpes) Recipe:

This recipe for mangú con los tres golpes is a true taste of the Dominican Republic, crafted with authentic ingredients like plantains, Dominican frying cheese, and salami. The step-by-step instructions ensure that even novice cooks can recreate this beloved traditional breakfast. With the perfect balance of creamy mangú, crispy fried cheese, and savory salami, this dish is a guaranteed crowd-pleaser. Trust this recipe for an authentic and delicious experience that brings the flavors of the Dominican Republic right to your table.

Want to share your experience making this traditional Dominican breakfast or discuss variations on mangú con los tres golpes? Join the conversation in the World Cuisines forum and let's explore the flavors of the Dominican Republic together!

FAQ:

How do I know when the plantains are tender enough?

You’ll know the plantains are tender when you can easily pierce them with a fork. They should be very soft and almost falling apart. If they’re still firm, let them boil a bit longer.

Can I use a different type of oil for frying?

Sure, you can use other oils like vegetable or sunflower oil. Just make sure it has a high smoke point so it can handle the heat without burning.

What if I can't find Dominican frying cheese?

If you can’t find Dominican frying cheese, you can substitute it with another firm cheese that doesn’t melt easily, like halloumi or queso blanco.

How do I keep the fried cheese from sticking to the pan?

Make sure the oil is hot enough before adding the cheese. Also, don’t overcrowd the pan; fry the cheese in batches if necessary. This helps prevent sticking and ensures even frying.

Can I prepare any parts of this dish in advance?

Yes, you can prepare the pickled onions and even boil the plantains ahead of time. Just reheat the plantains and mash them with the hot starchy liquid when you’re ready to serve. The fried cheese and salami are best made fresh to keep them crispy.