The Dominican dish of mashed green plantains traditionally served with onions is called mangú.
Green plantains are boiled and mashed, often with some of the cooking water, butter, or oil. Mangú is commonly topped with sautéed red onions and served with eggs, fried cheese, and salami in the popular breakfast combination known as Los Tres Golpes, or “the three hits.”
Mangú is a staple of Dominican cuisine and is eaten at breakfast as well as other meals. Its preparation is related to wider Caribbean traditions of cooking and mashing plantains, but its texture and typical accompaniments distinguish it from other plantain dishes.
Mofongo is a different dish: it usually combines fried plantains with garlic and pork cracklings, then is pounded in a mortar. Tostones are sliced green plantains that are fried, flattened, and fried again.