Mangú

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Mangú
Mangú with fried cheese and fried Dominican salami
CourseBreakfast, main course or side dish
Place of originDominican Republic
Associated cuisineDominican Republic cuisine
Serving temperatureHot
Main ingredientsGreen plantains, red onion, vinegar
Ingredients generally usedQueso frito, fried eggs, fried Dominican salami
VariationsMofongo, fufu, tacacho, cayeye

Mangú is the national breakfast dish of the Dominican Republic.[1] A traditional Dominican dish, it can also be served for lunch or dinner.[2]

The dish is made from boiled green plantains that are mashed and often topped traditionally accompanied by fried cheese, salami, and eggs, which is a combination popularly known as "los tres golpes" ("the three hits"). [3]

Mangú's origins are linked to West African fufu, which was brought to the Caribbean and Latin America through the transatlantic slave trade. Over time, enslaved Africans and their descendants adapted the dish using local ingredients and techniques, resulting in regional variations such as mangú. [4]

Method

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Mangú is made up of boiled green plantains with or without peel on. When cooked through and soft the peel is removed. Plantains are then mashed with a fork and some water in which they were boiled. The goal is to mash the plantains until it becomes smooth with no lumps. The dish is topped with sautéed red onions that have been cooked with vinegar and oil.[5]

Mangu with salami, fried cheese, fried eggs, onions, and avocado.
"Tres Golpes" also known as The Three Hits

Variations

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Los tres golpes (the three hits)[6] is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. Many Dominican families also coat the salami and cheese in flour before frying, adding a light, crispy coating to the sausage, creating a unique texture.[7]

Dominican salami plays a pivotal role in Dominican cuisine. Dominican salami is uncured and pre-cooked. Traditionally the salami is smocked and made with beef, pork, red onions, garlic, black pepper, lippia, egg whites, annatto, and flour. Its flavor profile is slightly smoky, salty, and robust, making it an excellent contrast to the starchy mangú. When fried, it becomes crispy on the outside, which complements the smooth, creamy texture of the mangú. Dominican salami has the look and texture of bologna sausage or cotto salami as it is larger than most salami and soft.

There are a couple more options such as mangú con longaniza, a variation where mangú is paired with longaniza, a type of Dominican sausage. It is typically grilled or fried and adds a smoky, savory flavor. In coastal regions of the Dominican Republic, mangú is often served with fried fish, particularly tilapia or snapper. The fish adds a fresh and delicate contrast to the richness of the plantains.[8]

Etymology

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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.[9]

A popular theory about the name's origin suggests it comes from an anecdote during American occupation, after tasting the dish, an American soldier allegedly exclaimed, “Man, good!”, which locals may have phonetically interpreted as mangú.[10][11][12] While this story is not confirmed by official documents, its origin during the occupation period aligns better with the available historical records than the widely spread claim of an African word mangusi, which has no verified backing in known African languages or dictionaries.[10][12]

Origin

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Mangú, a Caribbean dish, evolved as a regional variant of fufu. Fufu is a dish brought over by African slaves into the Caribbean and parts of Latin America. Before cassava was introduced, plantains, green bananas, and yams were boiled and mashed with milk, butter, and the water it was boiled in.[13]

Wrapped fufu

While fufu is pounded until the starch has become sticky and formed into a ball, mangú is less labor-intensive and mashed just until it is smooth, creamy and a bit dense. Fufu evolved into various forms across the Caribbean and Southern U.S., such as mangú, mofongo, and hot water cornbread.[14]

See also

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References

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  1. ^ Torres, A. (2006). Latinos in New England (in Spanish). Temple University Press. p. 106. ISBN 978-1-59213-418-2. Retrieved 12 November 2019.
  2. ^ Garth, Hanna (2013-05-08). Food and Identity in the Caribbean. A&C Black. p. 70. ISBN 978-0-85785-358-5.
  3. ^ Drzazgowski, Alexandria (2023-06-12). "Dominican Breakfast Foods". The Foreign Fork. Retrieved 2025-04-28.
  4. ^ AFS-USA. "Dominican Republic: Explore Dominican Culture". AFS-USA. Retrieved 2025-04-04.
  5. ^ Picante, Pablo. Flavors of the Caribbean: A Culinary Journey through West Indian Cuisine.
  6. ^ "Mangú con Los Tres Golpes: What Is It, History & How to Make It". 22 December 2020. Retrieved April 19, 2023.
  7. ^ Drzazgowski, Alexandria (2023-06-12). "Dominican Breakfast Foods". The Foreign Fork. Retrieved 2025-04-28.
  8. ^ Clark, Maria (August 2017). "Mangu serves traditional Dominican cuisine with modern flair". NOLA.com. Retrieved 1 August 2017.
  9. ^ "DR Travelogue: The Magnificent Mangu | Washington Heights, Inwood & Harlem Online | The Uptown Collective". September 20, 2011. Archived from the original on September 2, 2019. Retrieved October 4, 2022.
  10. ^ a b "Two Theories of the Origin of the Word Mangú". RoloLab. Retrieved 2025-07-31.
  11. ^ "Mangú Dominicano (mashed plantains)". Johanny's Kitchen. Retrieved 2025-07-31.
  12. ^ a b "Dominican Mangú Recipe – A Popular Legend". Ambrosia Craft. Retrieved 2025-07-31.
  13. ^ Lewis, Susana; Lewis, Charles (24 March 2012). A Taste of Paradise: A Feast of Authentic Caribbean Cuisine and Refreshing Tropical Beverages for Health and Vitality. Psy Press. ISBN 978-1-938318-00-9.
  14. ^ Action, Community Food (2019-02-20). "Mangú, Hot water Cornbread, and Fufu". Retrieved 2025-04-04.

Further reading

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