Mangú

What it really is

A Dominican dish of boiled green plantains mashed until smooth, often topped with sautéed onions.

Green plantains are boiled and mashed, traditionally loosened with some cooking liquid or fat. Sautéed onions are a common topping; the dish may be served with eggs, cheese, or salami on the side.

Mangú is made by boiling green plantains and mashing them into a smooth, substantial side dish. Sautéed onions are a familiar topping, and Dominican breakfast plates may pair it with eggs, cheese or salami. Those accompaniments can be served alongside but are not automatically part of the mash itself. The plantain base is what defines mangú, so it should not be described as a sweet ripe-banana purée or confused with fried plantain slices.

The plantains are cooked until soft enough to mash; cooks may use cooking liquid or fat to adjust the texture. The result is usually served warm. Mangú is a traditional Dominican dish, though recipes differ in how much liquid or fat is used. Onion topping varies too, and should be named if included. A menu should tell guests whether the serving is just mangú or a complete breakfast with eggs, dairy or meat. That distinction matters for allergy and dietary questions: the plain plantain mash has a different profile from a plate topped with cheese or served with sausage. Kitchens should verify added butter, oil and shared cooking equipment instead of assuming they are absent.

How it's served

• Serve warm, often for breakfast.
• List any eggs, dairy, or meat served with it as separate accompaniments.

How to write it on the menu

• Describe the ingredients and preparation actually used.
• Confirm recipe-specific allergens and cross-contact practices with the kitchen.