Dominican mangu with tres golpes: mashed plantains, fried salami, egg, cheese, avocado, and pickled red onions.

How to Make Mangu con los Tres Golpes – The Ultimate Dominican Breakfast Guide

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Introduction: The Morning Magic of Mangu

If you grew up Dominican breakfast especially in a house where mornings smelled like sizzling salami and pickled onions—you already know what mangu con los tres golpes means. It’s not just a meal; it’s a warm, flavorful memory on a plate.

As a kid, I remember waking up to the rhythmic sound of my abuela smashing boiled plantains with a wooden pilón. The kitchen filled with the aroma of fried cheese and vinegar-kissed onions. If we had cheese that day? That meant it was payday. This was a humble dish, yes, but in our home, mangu was sacred.

Whether you’re trying to reconnect with your roots or impress someone who knows their Dominican breakfast recipes, this guide walks you through making mangu con salami, egg, cheese, and onions—the legendary tres golpes dominicano.

Tips for the Perfect Dominican Breakfast

Pick the Right Plantains

  • Use firm, green plantains only—those with yellow or black spots are too ripe and will turn sweet and mushy.
  • Look for a uniform green peel with no give when squeezed.
  • Ripe or overripe plantains don’t produce that thick, starchy texture you want in mangu—they’ll mash into a sticky mess.

Master the Mashing Technique

  • Always mash the plantains immediately after draining, while they’re still steaming hot. Cold plantains stiffen up and become gluey.
  • Add a few tablespoons of reserved boiling water to loosen the mash. This adds starch back in and keeps it silky.
  • Stir in cold butter or a drizzle of olive oil—this helps emulsify the mash and gives mangu that creamy, spoonable texture.
  • Salt to taste while mashing—not after. Seasoning at this stage ensures every bite is balanced.

Salami and Egg 101

  • Slice Dominican salami into thick, half-inch rounds and make small slits along the edges—this prevents them from puffing up and curling into cups.
  • Cook salami on medium-high heat until edges are browned and crispy. Don’t rush—rendered fat adds flavor.
  • Fry the egg last so it stays hot and gooey. A soft yolk is perfect for mixing with the mangu.
  • Use the same pan you used for the salami—the residual fat adds flavor to your egg.

Cheese That Doesn’t Stick

  • Use queso de freír (like Tropical yellow)—it’s made for frying and won’t melt into a puddle.
  • Lightly dust each slice with cornstarch or all-purpose flour. This helps form a crust and prevents sticking.
  • Always use a preheated nonstick or well-oiled skillet—hot oil is key.
  • Fry on medium heat until each side is golden and crispy, about 2–3 minutes per side. Don’t flip too early.

Onions: The Flavor MVP

  • Slice red onions thinly and evenly for quick, even cooking.
  • Soak in white vinegar and a pinch of salt for 10–15 minutes before cooking—this mellows the bite and deepens flavor.
  • Cook in oil over medium heat until the onions are tender and bright pink. Add a splash of the vinegar marinade for extra tang.
  • These onions cut through the richness of the tres golpes and tie the whole plate together.
Ingredients for mangu con los tres golpes: green plantains, salami, onions, cheese, butter, oil, and salt.
Essential ingredients for the perfect Dominican breakfast—fresh plantains, savory salami, queso de freír, and more.

How to Make Mangu con los Tres Golpes – Step-by-Step

Step 1: Boil and Mash the Plantains

  • Peel 3–4 green plantains by scoring them lengthwise and prying off the skin.
  • Boil in salted water until fork-tender, about 20–25 minutes.
  • Drain and reserve about 1/2 cup of the cooking water.
  • Mash the plantains while hot with 2 tablespoons of butter and 1/4 cup of the reserved water.
  • Add salt to taste and mix until smooth and creamy. Add more water if needed for a soft texture.

Step 2: Fry the Cheese

  • Slice queso de freír (preferably Tropical brand, yellow) into 1/2-inch thick slices.
  • Lightly dust each slice with all-purpose flour or cornstarch to prevent sticking.
  • Heat oil in a nonstick skillet and fry the cheese until golden brown, 2–3 minutes per side.
Frying Dominican queso de freír and salami in hot oil until golden and crispy is essential for the perfect mangu con tres golpes—each bite should deliver that signature savory crunch.
Golden-fried queso de freír and crispy salami—the heart of any authentic tres golpes breakfast.

Step 3: Cook the Salami

  • Use Induveca salami for authentic flavor.
  • Cut into thick slices and make small slits on the edges to prevent curling.
  • Fry in the same pan used for cheese until crispy and browned on both sides.

Step 4: Fry the Eggs

  • Crack eggs into a hot pan with a bit of oil.
  • Spoon hot oil over the top to cook the whites while leaving the yolk runny, or flip if preferred.
  • Season with salt and pepper.

Step 5: Sauté the Onions

  • Slice one red onion thinly and marinate in white vinegar and salt for 10–15 minutes.
  • Heat a small amount of oil in a pan and cook the onions until soft and bright pink.
  • Add a splash of vinegar while cooking for extra tang.

Final Plating

  • Serve a generous scoop of mangu on each plate and top with the sautéed onions.
  • Arrange fried cheese, salami, and egg around the mash.
  • Garnish with chopped parsley or a drizzle of olive oil if desired.
Dominican breakfast with fried egg, salami, pickled onions, and sides of mangu and toast with herbs.
A skillet of tres golpes—fried egg, salami, and onions—served with creamy mangu and toasted bread.

Benefits of Mangu con los Tres Golpes

BenefitDetails
Nutrient-RichGreen plantains are high in fiber, vitamins A & C, and resistant starch.
Balanced MealCombines carbs (plantains), protein (egg/salami), and fat (cheese/oil).
Satisfying & FillingKeeps you full for hours—great for active mornings or brunch.
Affordable IngredientsUses common, budget-friendly staples found in most Dominican kitchens.
Cultural SignificanceA beloved tradition that celebrates Dominican identity and home cooking.
Versatile & CustomizableCan be made vegetarian, spiced up, or served with different toppings.
Comfort Food ClassicWarm, savory, and nostalgic—ideal for family breakfasts or weekend treats.

FAQs & Product Recommendations

What cheese should I use for Dominican fried cheese?

Tropical brand, yellow queso de freír is top-tier.

Best salami for mangu?

Induveca Dominican salami is the gold standard.

Can I make this vegan?

Sure, sub plant-based cheese, vegan sausage, and tofu scramble. But let’s be honest, it won’t be tres golpes. More like one-and-a-half.

What’s the best pan for frying cheese?

Nonstick skillet with medium-high heat. Avoid overcrowding.

Ingredients

For Mangu:

  • 4 green plantains
  • Salt
  • 2 tbsp butter
  • Reserved boiling water

For Tres Golpes:

  • 1/2 lb Dominican salami (Induveca)
  • 4 eggs
  • 8 slices queso de freír (Tropical brand)
  • 1 red onion
  • 2 tbsp white vinegar
  • Flour (for dusting cheese)
  • Oil (for frying)

Instructions

  1. Boil plantains until tender. Mash with butter and water.
  2. Slice and fry salami until crispy.
  3. Dust cheese in flour, fry until golden.
  4. Fry eggs to your liking.
  5. Sauté marinated onions with vinegar.
  6. Plate with mangu base, topped with onions. Arrange tres golpes.
Print
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Mangu con tres golpes with fried egg, pickled onions, crispy salami, and tostones on a plate.

Mangu con los Tres Golpes (Dominican Breakfast)


  • Author: Emilio
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

A comforting Dominican classic: mashed green plantains (mangu) served with crispy salami, fried cheese, sunny-side-up eggs, and pickled onions—the ultimate Caribbean breakfast trio.


Ingredients

Scale
  • 4 green plantains
  • Salt
  • 2 tbsp butter
  • Reserved boiling water
  • 1/2 lb Dominican salami (Induveca)
  • 4 eggs
  • 8 slices queso de freír (Tropical brand)
  • 1 red onion
  • 2 tbsp white vinegar
  • Flour (for dusting cheese)
  • Oil (for frying)

Instructions

  1. Peel plantains and boil in salted water until tender, about 20–25 minutes. Reserve 1/2 cup of boiling water.
  2. Mash hot plantains with butter and 1/4 cup reserved water. Add salt to taste and mix until smooth. Add more water for a softer texture if needed.
  3. Slice salami into thick rounds, slit edges, and fry until crispy and browned.
  4. Dust cheese slices in flour. Fry in hot oil until golden brown, about 2–3 minutes per side.
  5. Crack eggs into hot pan and fry until whites are set but yolks are runny, or flip to preference. Season with salt and pepper.
  6. Slice red onion thinly, soak in vinegar and salt for 10–15 minutes. Cook in oil until tender and bright pink. Add a splash of vinegar while cooking.
  7. Plate mangu and top with sautéed onions. Arrange fried cheese, salami, and egg around the mash. Garnish if desired.

Notes

Use only firm, green plantains for the right texture. Dust cheese to prevent sticking. Fry eggs last for perfect heat and yolk.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Dominican

Nutrition

  • Serving Size: 1 plate
  • Calories: 550
  • Sugar: 2g
  • Sodium: 920mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 210mg

Keywords: mangu, tres golpes, Dominican breakfast, salami, cheese, eggs

Nutrition Facts (Per Serving)

  • Calories: 550
  • Protein: 22g
  • Fat: 35g
  • Carbs: 35g
  • Sodium: 920mg
  • Fiber: 3g
  • Sugar: 2g

Conclusion: This Is the Mangu Tres Golpes Dominican Breakfast You Want to Eat

Don’t let the simplicity fool you mangu con salami, cheese, and egg is a powerhouse of comfort, culture, and deep Dominican tradition. This iconic mangu tres golpes Dominican breakfast delivers bold flavors, satisfying textures, and the kind of heartwarming nostalgia that connects generations.

Whether you’re craving a taste of home or experiencing Dominican breakfast for the first time, this dish has everything you need. It’s affordable, deeply rooted in culture, and absolutely delicious.

So give it a try this weekend. Plate it with pride. Want more ideas and inspiration? Visit our Pinterest page to explore beautiful Dominican dishes, kitchen tips, and step-by-step visuals. And don’t forget to tag me when you do—because a perfect plate of mangu tres golpes deserves to be shared.