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Puré de Malanga with a pat of melting butter, served in a red bowl.

Puré de Malanga

Puré de Malanga or malanga puree is simply mashed malanga. It’s similar to mashed potatoes, but with an earthy flavor that distinctly its own.
Course Side Dish
Cuisine Cuban
Keyword malanga
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 171kcal


  • pounds Malanga peeled and cut into roughly 2 inch pieces
  • ½ cup Milk warmed through
  • ¾ teaspoon salt or to taste
  • 1 tablespoon Butter or to taste


Prep work

  • Peel the Malanga and cut it into roughly 2 inch pieces.
  • Place the peeled Malanga in a bowl with cold water. Rinse and cover the peeled malanga with cold water again until ready to use.

Boil the malanga

  • Drain the malanga and add them to a medium saucepan. Cover the malanga with cold water by about an inch.
  • Set the saucepan over high heat and bring the water to a boil.
  • Cook the malanga until it is so tender that it falls apart with pierced with a fork. Once boiling, It should take about 15 minutes for the malanga to become fall-apart tender.

Mash the malanga

  • Drain the malanga completely. Use a strainer if necessary. Add them back to the saucepan.
  • Off the heat, start adding the warm milk to the malanga. Add a little bit at a time, while mashing with a whisk or masher.
  • Keep mashing until the malanga is smooth. Add more or less milk as needed, depending on the consistency you like. If you do need to add more milk, make sure to warm it up before adding it in.

Finish the puré de malanga

  • Taste the mashed malanga and add salt, to taste.
  • Add butter and serve


Calories: 171kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 491mg | Potassium: 678mg | Fiber: 8g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 28.9mg | Calcium: 96mg | Iron: 1mg