Yucca Cream with Mango

Name: Yucca Cream with Mango
Yield: 4
Ingredients: 100 g of yucca; "1 cup" (or 250 ml) of milk; "1 cup" (or 250 ml) of coconut milk; "1/2 cup" (or 125 ml) of grated ginger; 1 tablespoon of ground cinnamon; 2 ripe mangoes, diced into small pieces; A pinch of salt

1
100 g of yucca
2
"1 cup" (or 250 ml) of milk
3
"1 cup" (or 250 ml) of coconut milk
4
"1/2 cup" (or 125 ml) of grated ginger
5
1 tablespoon of ground cinnamon
6
2 ripe mangoes, diced into small pieces
7
A pinch of salt

Ingredients

1
100 g of yucca
2
"1 cup" (or 250 ml) of milk
3
"1 cup" (or 250 ml) of coconut milk
4
"1/2 cup" (or 125 ml) of grated ginger
5
1 tablespoon of ground cinnamon
6
2 ripe mangoes, diced into small pieces
7
A pinch of salt

Directions

1
Peel and grate the yucca
2
Combine it in a pot with the milk, coconut milk, grated ginger, cinnamon, and salt
3
Whisk until well combined
4
Bring to a boil over high heat, whisking constantly
5
Reduce heat and simmer for 10 minutes more
6
Remove from heat and let cool
7
Refrigerate or freeze at this point
8
Process the mango in a blender or food processor
9
Alternate layers of the cream and fruit in serving dishes
10
Chill before serving
11
If desired, garnish with mint leaves
12
You can also prepare this recipe the night before
13
Never choose yucca that is dark on the inside
14
If it's like that, it means it's not suitable for consumption.