Yuca-Scallion Mofongo

Yuca-Scallion Mofongo

1 Review
From the EatingWell Kitchen

In the Caribbean, mofongo—dumpling-like balls—are made with plantains, but in this Puerto Rican-inspired healthy recipe, yuca is cooked and mashed to a doughlike consistency with scallions, bacon, chicken broth and garlic, then formed into balls. Serve as a side dish to braised, grilled or roasted meat.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 medium yuca (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
  • ½ cup thinly sliced scallions
  • 4 small cloves garlic, minced
  • ½ teaspoon kosher salt
  • 4 slices bacon, cooked and crumbled
  • ¾ cup low-sodium chicken broth
  • ¼ cup chopped fresh cilantro


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  1. Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Place in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes. Drain and pat dry. Remove the thin woody cores. Chop the yuca into ¾-inch pieces.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the yuca and cook, stirring occasionally, until very tender, about 10 minutes. Stir in scallions. Cook for 1 minute more. Transfer to a bowl.
  3. Using the side of a chef's knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste. Stir the garlic paste and bacon into the yuca mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.
  4. To serve, use an ice cream scoop to shape the yuca mixture into 2-inch balls (about ⅓ cup each) and sprinkle with cilantro.

Nutrition information

  • Serving size: 2 ?balls
  • Per serving: 208 calories; 7 g fat(1 g sat); 2 g fiber; 33 g carbohydrates; 4 g protein; 28 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 141 IU vitamin A; 19 mg vitamin C; 25 mg calcium; 1 mg iron; 188 mg sodium; 309 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1½ fat

Reviews 1

May 04, 2019
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By: Soriah Soler
I boiled the yuca a bit too long in the beginning but followed the rest of the recipe and it came out great!
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