Peel the yuca root and cut into 2-inch chunks, removing the fibrous core. Place in a large pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 20-25 minutes until fork-tender.

While yuca cooks, prepare the mango sauce: Dice 1 mango and combine in a bowl with lime juice, minced cilantro, diced bell pepper, and a pinch of cayenne. Mix well and refrigerate.

Drain the cooked yuca thoroughly and transfer to a large mixing bowl. Mash until smooth using a potato masher, ensuring no lumps remain.

Add minced garlic, chopped onions, thyme, paprika, black pepper, cumin, and chopped parsley to the mashed yuca. Mix until well combined.

Crack the egg into the mixture and stir until fully incorporated. The mixture should hold together when formed into a ball.

Divide the mixture into 12 equal portions. Using dampened hands, form each portion into a round cake about 3 inches in diameter and 1/2 inch thick.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Working in batches, carefully place yuca cakes in the hot oil without crowding. Cook for 3-4 minutes until golden brown and crispy on the bottom.

Flip carefully using a spatula and cook the second side for another 3-4 minutes until equally golden.

Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Keep warm while cooking remaining batches.

Arrange yuca cakes on a serving platter, garnish with fresh cilantro, and serve immediately with the chilled mango sauce on the side.