Dominican Delicacy

How to make the popular Dominican dish, Mangú.


Elizabeth Horsford

Final product of the Mangu made by Elizabeth Horsford.

Elizabeth Horsford, Social Media Manager

Mangú is a common household dish in the Dominican Republic. This dish is normally eaten in the morning, but can also be eaten for dinner due to how fulfilling it is. The origin of mangú started back in 1916 when the Americans invaded the Dominican Republic. A soldier tried some of the mashed plantains that the locals would eat and said “man good” this caused the locals to believe that the name of mashed plantain in English was mangú


  • 1 green plantain
  • 1 egg
  • Dominican salami (optional)
  • ½ red onion
  • ¼ cup vinegar
  • ⅓ cup oil
  • 1 tbsp butter
  • 1 tbsp ground black pepper
  • 1tbsp salt
  • 3-4 cups of water (for boiling)


  1. Add 3-4 cups of water to the pot and put it on the stove until it boils.
  2. Get the green plantains, cut slits on the side and then peel. Once peeled, cut once horizontally and another time vertically.
  3. Add pieces of plantain to the boiling water and wait 10-15 minutes for it to cook. Poke with a fork or knife to check for tenderness.
  4. Strain the plantains from the water, leaving about 2 tbsp of water left. Add 1 tbsp of butter to the plantains and begin to mash until smooth.
  5. Once smooth, put to the side and begin to slice the onions. Slice into thin rings and sauteed in a pan with oil and a little bit of water.
  6. Next, fry your egg and/or salami. After cooking, add it on top or on the side of the mashed plantains.
  7. Finally, top off the dish with the cooked red onions and enjoy!