UPDATED June 17th, 2017
Yuca Mangú, or Mashed Yucca with Garlic Sauce, is a breakfast staple in the Dominican Republic. Here, we feature frozen GOYA® Yucca, which boasts a mild, creamy consistency (similar to a potato)—the ideal canvas for the red onion and garlic-spiked sauce. For an authentic Dominican breakfast, serve with sliced salami. Or, swap in Mashed Yucca for your mashed potatoes at your next family dinner!
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MASHED YUCCA WITH GARLIC SAUCE
Prep Time: 5 minutes
Total Time: 45 minutes
2 bags (18 oz. each) frozen GOYA® Yucca
1 TBSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
½ cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
2 TBSP GOYA® Minced Garlic, divided
1 small red onion, finely chopped (about 1 cup)
2 packets Sazón GOYA® without Annatto
- In large pot over medium-high heat, bring 6 cups water to boil. Add yucca and 1½ tsp. adobo. Cook yucca until completely tender, about 20 minutes. Drain, reserving ½ cup water. Transfer yucca to cutting board. Carefully halve yucca pieces lengthwise; remove and discard woody cores.
- In large bowl, using potato masher, mash yucca with reserved water, 2 tbsp. olive oil, 1 tbsp. garlic and remaining adobo until smooth and combined; cover with foil to keep warm.
- Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add onions, cook until soft and translucent, about 10 minutes. Add sazon and remaining garlic; cook until fragrant, about 15 seconds more.
- To serve, transfer yucca mixture to serving bowl; drizzle with garlic sauce.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.