Malanga White

$2.09 each

(2 customer reviews)

Malanga White is considered the true Malanga. It is a root vegetable.  The interior has a crisp texture and its color varies from cream to yellow to pink.

Origin: Costa Rica, Ecuador
Availability: Year-Round

 

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Description

Malanga White is considered the true Malanga, which grows on dry land. It is a root vegetable popular in the tropics and South America. Malanga is about the size and shape of a regular white potato and its outside skin is brown and somewhat hairy. The interior has a crisp texture and its color varies from cream to yellow to pink.

Additional information

Weight0.88 lbs
Dimensions2.25 × 8.5 in

Nutrition Facts

Nutrition Facts
Serving Size 2/3 Cup (85 g)
Servings Per Container

Amount Per Serving
Calories 90 Calories from Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat g 0%
Trans Fat g
Cholesterol 0 mg 0%
Sodium 0.10 mg 0%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 20 g
Protein 1 g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

2 reviews for Malanga White

  1. Shirley Anderson

    These were available in a local store and I always like to try new products so wanted to try them out. First, I watched some videos online to see how to cook and eat them. Very important – several people mentioned that these yams can cause irritation to the skin so I just wore disposable gloves (as I do when cutting jalapenos). They peeled easily with a paring knife exposing the white flesh. It was different from a potato in that the juice had a texture which resembles okra so I was curious but interested in all this. I chunked them and boiled it like a potato for around 12-15 minutes until soft when tested in the middle. At that point, I treated them like mashed potatoes although there are many ways to eat them. Finally, they are very, very good! Much drier than a boiled white potato so it needed more milk than usual. The flavor is much closer to a white potato than a sweet potato. I topped with gravy and we all enjoyed this alternative vegetable. Very nice and I’ll purchase them again and prepare in one of the other methods.

  2. Wanda Cuadrado

    Thay are so delicious, we eat it with cod fish, boil, or in escabeche or combine with other tuberculous or roots. I am from PUERTO RICO and we eat a lot of them try the purple one Mmmmmmm.

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