Yuca Masa Rounds with Spiced Mango Chutney

CaribbeanBreakfast

Recipe Story

origins & traditions

These traditional yuca masa rounds showcase the versatility of cassava flour, a Caribbean staple that creates tender, slightly crispy cakes perfect for morning meals. The masa is seasoned with aromatic herbs and shallow-fried until golden, creating a delicate crust while maintaining a soft interior. Topped with a warm, spiced mango chutney featuring fresh ginger, cinnamon, and a hint of cayenne, this dish balances savory and sweet elements characteristic of island cooking. The chutney can be prepared ahead and gently warmed before serving, making this an ideal dish for leisurely weekend mornings or when entertaining guests. This recipe honors the indigenous use of cassava while incorporating the tropical fruits and warm spices that define Caribbean cuisine, creating a memorable start to any day.

Instructions

step by step

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In a large mixing bowl, combine 2 cups cassava flour with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme. Gradually add 1 cup warm water while mixing until a smooth, pliable dough forms. Knead for 3-4 minutes until elastic. Cover and let rest for 10 minutes.
While dough rests, prepare the mango chutney. Dice 2 ripe mangos into small cubes. In a saucepan over medium heat, warm 2 tablespoons coconut oil. Add 2 minced garlic cloves and 2 teaspoons fresh grated ginger, sauté for 1 minute until fragrant.
Add diced mango to the saucepan along with 2 tablespoons honey, 1 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, and juice of 1 lime. Stir well and simmer for 8-10 minutes until mango softens and mixture thickens slightly. Remove from heat and keep warm.
Divide the cassava dough into 8 equal portions. On a lightly floured surface, flatten each portion into a round disc about 1/2 inch thick and 4 inches in diameter.
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, fry the masa rounds for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Arrange warm masa rounds on serving plates, top each with a generous spoonful of warm mango chutney, and garnish with fresh cilantro leaves. Serve immediately while rounds are still warm and crispy.

Yuca Masa Rounds with Spiced Mango Chutney

4.3 (15)

Golden fried cassava flour discs topped with aromatic mango chutney, bringing together earthy root vegetables and tropical fruit flavors in this distinctive morning dish from the islands.

medium

45 min

4 servings

Ingredients

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Masa Dough

2 cups Flour, cassava flour preferred
1 teaspoons Salt
1/2 teaspoons Black Pepper, freshly ground
1 teaspoons Thyme, fresh, minced

Mango Chutney

2 pieces Mango, ripe, diced
2 tablespoons Coconut Oil
2 cloves Garlic, minced
2 teaspoons Ginger, fresh, grated
2 tablespoons Honey
1 teaspoons Cinnamon, ground
1/4 teaspoons Cayenne
1 pieces Lime, juiced

For Frying

3 tablespoons Vegetable Oil

Garnish

2 tablespoons Cilantro, fresh, for garnish (optional)

Chef Tips

expert advice

•The masa rounds can be shaped ahead and refrigerated for up to 2 hours before frying.

•Ensure oil is properly heated before frying to achieve crispy exteriors without greasiness.

Variations & Substitutions

make it your own

•For a richer flavor, substitute half the water in the dough with coconut milk.

•If cassava flour is unavailable, a blend of masa harina and all-purpose flour (1:1 ratio) can work as a substitute, though the texture will differ slightly.

•For a spicier version, increase the cayenne or add minced scotch bonnet pepper to the chutney.

•Fresh thyme is preferred, but dried thyme (1/2 teaspoon) can substitute.

Serving & Pairings

what goes well

•The mango chutney is versatile and pairs beautifully with many other dishes - make extra to use throughout the week.

Storage & Reheating

keeping it fresh

Storage

Store leftover masa rounds in an airtight container in the refrigerator for up to 2 days. The mango chutney can be refrigerated separately in a sealed container for up to 5 days. Both components should be stored separately to maintain the rounds' texture.

Reheating

Reheat masa rounds in a 350°F oven for 8-10 minutes until warmed through and crispy, or in a skillet over medium heat for 2-3 minutes per side. Warm the mango chutney gently in a small saucepan over low heat or in the microwave in 30-second intervals, stirring between each interval.