Cassava Mangú with Pan Seared Salami


Ingredients for Salami:

Mallita Salami Sliced (1 lb.)

1 tbsp. of GOYA® Extra Virgin Olive Oil

Ingredients for Mangú:

6 cups of water

2.5 lbs. of GOYA® Frozen Cassava (5 lbs.)

½ tbsp. of GOYA® Salt

½ tbsp. of GOYA® Adobo with Pepper

1 tbsp. of GOYA® Garlic

2 tbsp. of GOYA® Extra Virgin Olive Oil

½ cup of the Water used to cook the cassava

Ingredients for Mangú Sauce:

8 tbsp. of GOYA® Extra Virgin Olive Oil

1 Onion (Diced very small)

1 tbsp. of GOYA® Garlic

2 Envelopes of GOYA® Sazon without Annatto


1. In a large pot heat water and salt, bring it to a boil, slowly add the cassava and cook for approximately 20 minutes. After cooked drain the water and save ½ a cup of the water for later.
2. To make the Mangu mash the Cassava and mix with the Adobo, Garlic, Extra Virgin Olive Oil and the ½ cup of water.
3. For the sauce heat oil in a small sauté pan and cook the onions till translucent, add garlic and Sazon and cook them for 15 seconds or less so the garlic don’t burn.
4. Sliced the Salami in 24 slices and cook them on both sides, in a hot pan with Oil, then dry the excess fat in a plate with Paper towel.
5. To serve this dish put the Mangú in the plate, add some sauce on top, then add 4 pieces of the cooked Salami in the other side of the plate, and to finish sprinkled a little bit of dried parsley on top of the food .
Serves 6

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