Mangu is a traditional dish from the Dominican Republic that is typically eaten for breakfast, but can also be served for lunch or dinner. It is made by boiling green plantains, then mashing them with a fork and some of the water in which they were boiled to create a smooth consistency with no lumps. The dish is then topped with sautéed red onions that have been cooked with vinegar and oil. Other ingredients that are commonly used include queso frito (fried cheese), fried eggs, and fried Dominican salami. Variations of the dish can be found in other countries, such as fufu de plátano in Cuba and Panama, angú in Costa Rica, hudut in Belize, bolón in Ecuador, tacacho in Peru, mofongo in Puerto Rico, and cayeye or cabeza de gato in Colombia. Plantains are a good source of vitamins and minerals, including vitamin A, vitamin C, magnesium, and potassium.