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Mangú with pescatarian tres golpes - Dominican plantain staple dish

A classic traditional Dominican dish made from mashed plantains and served with all the fix-ins! Unlike a traditional tres golpes, this recipe is pescatarian! It's also suitable for breakfast, lunch, and dinner!
Prep Time 10 mins
Cook Time 35 mins
Course Breakfast, dinner, lunch, Main Course, Snack
Cuisine caribbean, dominican, Latin
Servings 4 People


  • pot
  • Frying pan



  • 5 Green plantains
  • 3 TBSP Vegan butter
  • 5 TBSP Oat milk
  • 3 TBSP Left-over water from boiled plantains

The sides/ Fix-ins

  • 300 GRAMS Camarones al ajillo (see notes for recipe)
  • 2 PACKS Halloumi (225g each)
  • 3 MEDIUM Red onions
  • 4 Eggs
  • 2 TBSP Apple cider vinegar (any vinegar works)
  • Pinch of sugar
  • Oil for frying


  • Peel the plantains and place them into a pot to boil until tender. Make sure to salt the water with a very generous pinch of salt. Boil for about 20 minutes.
    boiled plantains
  • Meanwhile, Prep the sides
    Cut the halloumi into thick slices
    Slice the onions thinly
    prepare the camarones al ajillo and set them aside (see notes section for recipe)
  • Fry the halloumi on medium heat for about 3 minutes on each side until golden brown. Set aside.
  • Cook the prawns. Recipe in the notes section.
  • Fry the eggs to your liking. Sunny side-up would be the traditional way.
  • Add 2 TBSP of oil to the frying pan. Saute the onions until slightly translucent. Salt and add a pinch of sugar. Mix, then add the vinegar. Mix and let the vinegar evaporate a little bit. Set aside.


  • When the plantains are tender, drain and add them to a bowl remembering to save some of the liquid. Mash the plantains immediately.
  • Slowly add the oat milk, and plantain water while continuing to mash the plantains. See notes.
  • Mash in the butter and a spoonful of the sweet vinegar onions.
  • Mash in ½ TBSP of cold water...AND DONE!!!
  • Serve the mangu with all of the fix-ins on the side. Add some sliced avocado if desired...AND ENJOY!!!


  • Camarones al ajillo recipe
  • You MUST salt the water to boil the plantains properly. You can salt later if needed, but be sure to use fine salt. 
  • If you notice that bits of your plantains turn black. DONT WORRY! This is common, it just means part of the peel is still on, just remove it after they're boiled. This is also why the water turns purple/black. 
  • When making the mangu, slowly add both the oat milk and plantain water. This helps you reach the perfect consistency. If the plantains seem too watery, don't add all of the liquid. If they seem a bit dry, add a little more.
  • Mash the plantains to your liking. I prefer mine smooth, but with some lumps. Everyone has their own preference =)
  • Remember Mangú will harden as it cools. I tend to add just a tad more liquid than what it seems it should have to help with the hardening.
  • I also prefer to mash some of the vinegar onions into the mangú. This is a personal preference. I find that it gives the mangú extra flavor. However, feel free to add the onions on top, how it's traditionally done. 
  • When re-heating Mangú do so in a pan or the microwave. Add a bit of water 1 TBSP or so to soften it if needed. 
Keyword Dominican, pescatarian, plantain