Mashed green plantains beaten smooth with the water they were boiled in, then topped with pickled red onions. The Dominican Republic's classic breakfast, usually served alongside fried cheese, eggs and salami.
Boil the plantains
Boil the plantain chunks in salted water until completely soft and easily pierced with a fork.
20 minPickle the onion
While the plantains boil, warm the vinegar in a small pan, pour it over the sliced red onion, and let it sit to quick-pickle.
10 minReserve the cooking water
Drain the plantains, keeping about a cup of the hot cooking water aside.
Mash smooth
Mash the hot plantains with the vegetable oil, adding splashes of the reserved cooking water, until smooth and creamy.
Top and serve
Spoon the mangú onto plates and top with the pickled red onions, serving hot alongside fried cheese, eggs or salami.
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