Dominican Mangu with Pickled Onions

Ingredients

• For the Mangú:
• 4 green plantains, peeled and chopped
• 1 tsp salt
• 2 tbsp butter (or olive oil for dairy-free)
• 0.5 cup reserved cooking water
• 2 tbsp milk or heavy cream (optional, for extra creaminess)
• For the Pickled Onions:
• 1 red onion, thinly sliced
• Juice of 1 lime or ½ cup vinegar
• 0.5 cup warm water
• 0.5 tsp salt
• For the Traditional Sides:
• 4 slices of fried Dominican queso de freír (or halloumi)
• 4 fried eggs
• 4 slices of Dominican salami (optional, for authentic flavor)
• Fresh cilantro for garnish

Instructions

1. 11️⃣ Boil the Plantains – In a large pot, bring water to a boil with salt. Add plantains and cook for 20-25 minutes until fork-tender. 🍌🔥
2. 22️⃣ Mash the Mangú – Drain, reserving ½ cup of cooking water. Mash plantains with butter, milk (if using), and reserved water until smooth. Adjust consistency as needed. 🥣✨
3. 33️⃣ Prepare the Pickled Onions – In a bowl, mix sliced onions with lime juice, warm water, and salt. Let sit for 10 minutes until onions soften and turn bright pink. 🧅🍋
4. 44️⃣ Fry the Sides – In a pan over medium heat, fry cheese, eggs, and salami until golden and crispy. 🧀🍳🍖
5. 55️⃣ Assemble & Serve – Plate a generous scoop of mangú, top with pickled onions, and serve with fried cheese, eggs, and salami. Garnish with fresh cilantro. 🌿🔥