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Mangú Recipe


Description

Mangú is the quintessential Dominican breakfast. This is their pancakes and syrup, their bacon and eggs. Mashed plátanos, the larger green cousin of bananas and lifeblood of the Dominican Republic, form the base and are topped by pickled red onion, fried white cheese, salami, and a fried egg. Since we’re in Hawaii, we couldn’t get Dominican salami, so we put a local spin on it with some Hawaiian Portuguese sausage.


Scale

Ingredients

  • 2 green plátanos (plantains)
  • 3 cups water
  • 1 red onion
  • 1 cup white vinegar
  • 2 tsp cane sugar
  • 12 oz queso panela, queso de freír or queso fresco
  • 1/4 cup flour
  • 1 10oz Dominican salami or Portuguese sausage
  • 1 TBS vegetable oil
  • 1 tsp olive oil
  • 4 eggs
  • 1 avocado for serving
  • 2 tsp fine Himalayan pink sea salt
  • 1/2 TBS coarse sea salt
  • Whole tricolor peppercorns
  • Curly parsley, minced, for garnish

Instructions

  1. Slice red onion in half and slice halves into half-moons. Add onion slices to a bowl, add sugar and vinegar, and mix. Bring water to boil in a small pot with coarse sea salt.
  2. Slice ends off the plátanos and cut a slit lengthwise into the skin. Slice the plátanos crosswise into 2 halves. Put into a bowl of warm water for five minutes to make the skin easier to remove. Slice plátano quarters into quarters lengthwise and remove seeds from the center. Cut platoons into 1-inch slices and boil for 10 minutes. Drain, reserving 1/4 cup of the starchy water and add plátano slices to a large bowl.
  3. While plátanos are boiling, heat vegetable oil in a pan over medium-high heat. Slice salami or sausage into 1/4 inch thick diagonal slices and cut cheese into 1/4 inch slices. Put the flour onto a plate and dip cheese into the flour.
  4. Fry cheese slices until golden brown and remove to a plate. Wipeout pan. In the same pan, fry sausage slices and remove to a plate. Pour the oil from cooking the sausage over the plátanos, and mash with a fork, adding starchy water little by little until the mixture is smooth.
  5. Add a quarter of the mangú to the center of four plates and smooth with a spoon.
  6. In the same pan, add 1 tsp olive oil and heat to medium-high. Drain red onions and sauté until bright pink and softened slightly. Add the pickled red onion on top of the mangú. Fry the eggs to your preference and place them on top of the red onion. Surround with sausage and fried cheese slices. Slice avocado thinly and add to plate. Garnish with curly parsley and call all your Dominican friends.


Nutrition

  • Serving Size: 4

Keywords: Mangu, Latin dishes, Recipes, Main Dishes

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