Dominican Chef Danny Peñalo brings to the table one of the most iconic and beloved dishes of the Dominican Republic: Mangú. A staple in Dominican homes, Mangú is more than just mashed plantains — it’s a comforting, flavorful symbol of heritage, often served for breakfast with traditional sides that complete the famous “Tres Golpes.”
Whether you’re in Miami or Broward County, Chef Danny Peñalo celebrates this classic with his unique touch, making it accessible for everyone who wants a taste of true Dominican tradition.
What Is Mangú?
Mangú is a dish made from green plantains, boiled and mashed with butter, a touch of water, and salt, until smooth and creamy. It’s typically served hot alongside fried Dominican salami, cheese, and eggs, forming the complete “Three Hits” — or “Los Tres Golpes” — one of the most popular Dominican breakfasts.
A Brief History of Mangú
The origins of Mangú trace back to West African culinary traditions. Brought over during the colonial period, the technique of boiling and mashing starchy foods like plantains evolved over time into this deeply rooted Dominican dish.
Over generations, Mangú became an essential part of daily life and a cultural emblem of Dominican identity. Today, it’s enjoyed across the world — especially in communities like Miami and throughout Florida — where Dominican chefs like Danny Peñalo proudly serve it in both home kitchens and upscale restaurants.
Ingredients
- 4 green plantains, peeled and sliced into thick rounds
- 2 tablespoons butter (or olive oil for a lighter option)
- ½ cup of reserved boiling water (adjust as needed)
- Salt to taste
- Optional: 1 teaspoon of vinegar or lime juice for a light tang
For serving (Los Tres Golpes):
- 4 slices of Dominican salami
- 4 slices of queso frito (fried cheese)
- 4 fried eggs
- Pickled onions (optional but highly recommended)
Instructions
Step 1: Boil the Plantains
Peel and cut the plantains into thick slices. Place them in a pot with salted water and boil for 20–25 minutes, or until fork-tender.
Step 2: Mash
Drain the plantains, reserving half a cup of the boiling water. Mash the plantains using a wooden pestle or potato masher while they are still hot. Add butter and gradually pour in the reserved water until the consistency is soft and smooth.
Step 3: Prepare the Sides
While the plantains are boiling, fry the salami, cheese, and eggs. For a traditional touch, quick-pickle some red onions in vinegar or lime juice for garnish.
Step 4: Plate It
Form a dome of mangú on a plate and arrange the salami, cheese, and egg around it. Top with pickled onions and serve hot.
Chef Danny Peñalo’s Tip
To elevate the dish, Chef Danny Peñalo recommends mashing the plantains with infused garlic butter and serving the mangú over a small bed of sautéed onions. This extra touch adds depth and aroma to a dish already bursting with tradition.
Where to Try Authentic Mangú in Florida
If you’re visiting South Florida, you can experience this dish prepared to perfection at Yarumba Restaurant in Miami Gardens, where Dominican Chef Danny Peñalo honors traditional flavors while elevating presentation and taste. It’s the perfect place to enjoy La Bandera, Mofongo, and of course, a delicious plate of Mangú con los Tres Golpes.