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General Produce

Malangas

Malangas
Common Packs:

10- and 50-lb. packs.

Receiving Inspecting:

Choose hard tubers with light-colored skins. Avoid moldy, soft, or shriveled product.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 45° F/7° C
  • 70-80% relative humidity
Shelf-Life:
30 days.
Troubleshooting:

Water-soaked or soft spots, as well as accelerated decay are indications of chill injury.

Malanga may show signs of decay if stored in a warm area with high humidity. Store properly.

Usage Ideas:

  • Substitute malangas in potato or yam recipes.
  • Roast malangas until soft; peel and mash with butter and ginger; serve with stewed goat or lamb.

Seasonality:

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

Flavor Profile

Very sharp, much like ginger.

Texture Profile

A root that consists of stringy, juicy flesh.

Pairings

Pair with chicken, coconut, potatoes, rice, and yams.

Substitution Suggestions

Ginger, wasabi, spicy mustard.

Nutritional Information

Serving Size 1/2 cup malanga (68g) grams
Calories 70
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 15g1%
Total Carbohydrate 16g6%
Dietary Fiber 1g4%
Total Sugars 0g
Includes 0g Added Sugars0%
Protein 1g
Vitamin D 0mcg0%
Calcium 6mg0%
Iron 0.66mg4%
Potassium 400mg8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.