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Meat, Americas

Mangú with pickled onions and fried salami

Mangú is a Dominican green plantain mash, served here with pickled onions, golden salami and a fried egg, for 4 people. It takes 40 minutes to make, no special skills needed, for about €2.60 per person. The key is mashing the plantains while still hot, with their own cooking water instead of milk.

Tonight, it's a festive breakfast served for dinner, a creamy mangú, pink pickled onions and crispy salami.

Mangú with pickled onions and fried salami
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring, Winter
The kids
They generally like it

Mangú is a mash of green plantains, mild and a little sticky, nothing like the sweet taste of ripe banana. Mashed hot with a little butter and cooking water, it turns smooth and comforting, the kind of dish that fills you up without feeling heavy. The pickled onions bring the sharpness the dish would otherwise lack, and the crispy salami adds the crunch that balances the soft mash.

It's a generous, complete meal, perfect for a weeknight dinner that feels a little different, and kids tend to love it thanks to the fried egg and salami. You can serve it on a night when you want a break from pasta without spending the whole evening in the kitchen, with everyone sharing the same plate at the table.

The ingredients

4 people

Fruits and vegetables

  • Green plantains 4
  • Red onions 2

Dairy

  • Butter 40 g
  • Eggs 4

Pantry

  • Wine vinegaroften in the pantry 4 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Salami 150 g

Allergens Eggs, Lactose

The step by step recipe

  1. Slice the red onions into thin strips, put them in a bowl with the vinegar, a pinch of salt and 2 tablespoons of hot water. 10 min

    A little salt and heat turn them pink and mellow their sharpness within ten minutes.

  2. Peel the plantains by scoring them lengthwise, cut them into chunks and boil them in salted water until they mash easily with a fork. 20 min

    Green plantain skin resists peeling, so oil your fingers and slit the skin with a knife.

  3. Mash the drained plantains with the butter and a little of their cooking water until you get a thick mash.

    Do it while still hot, once the mash cools it turns gluey and you can't fix it.

  4. Brown the salami slices in a dry skillet until crisp, then set them aside. 5 min

    The salami releases fat as it cooks, save it to fry the eggs.

  5. Fry the eggs in the same skillet, then plate the mash with the drained onions, salami and eggs. 5 min

    Salt the eggs at the end of cooking, the salami is already quite salty.

Our tips to get it right

  • Pick plantains that are really green and firm, they hold up better during cooking and give a less sticky mash than yellowing ones.
  • Always save a bit of the plantain cooking water before draining, you'll need it to adjust the texture of the mash.
  • Serve the mangú right after plating it, the mash loses its softness as it cools and becomes harder to reheat without drying out.

The variations

  • Swap the salami for smoked bacon cut into small strips, you keep the same salty crunch with a smokier taste.
  • For a vegetarian version, replace the salami with sliced mushrooms browned well in the pan, and keep the fried egg for richness.
  • For a faster, kid friendly version, cut the plantains into smaller pieces to shorten cooking time, and serve the salami and onions on the side so everyone can build their own plate.

What to serve it with

  • A hot black coffee
  • Fresh soft cheese to spread
  • A lemony avocado salad

Storage

The mash keeps for 2 days in the fridge in a sealed container, though it loses some of its softness. Reheat it gently in a saucepan with a splash of hot water. The pickled onions keep for 3 days in the fridge and taste even better the next day.

Questions about this dish

Can you use regular bananas instead of green plantains?

No, regular bananas are too sweet and too soft to hold the mash together. You really need firm green plantains, usually found at international grocery stores or some supermarkets.

What's the easiest way to peel green plantains?

Score the skin lengthwise with a knife without cutting into the flesh, then peel back the edges with oiled fingers. Green plantains are very sticky, and the oil keeps the sap from clinging to your skin.

Can you prepare the pickled onions ahead of time?

Yes, it's actually a good idea, make them the day before and keep them in the fridge in their vinegar liquid. They turn even pinker and milder overnight.

Does mangú freeze well?

The plantain mash on its own freezes reasonably well for about a month in an airtight container. The eggs and salami, though, should always be cooked fresh right before serving.

How long does it take to make a Dominican mangú with pickled onions and fried salami?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Dominican mangú with pickled onions and fried salami?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Dominican mangú with pickled onions and fried salami cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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