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Brooks Tropicals


Goat cheese malanga spread

A savory spread that combines two favorites of Southeast Asia, malanga and goat cheese. Malanga is also a favorite in Latin America and the Caribbean, but is usually enjoyed in dishes that in nontropical climes would use russet potatoes. Your diners will guess the goat cheese but the malanga will be your secret.


1 lb. malanga blanca (must be cooked before eating)
4 oz. goat cheese, crumbled
2 tbsp. heavy whipping cream
1 tbsp. honey
1 tsp. sea salt
1/8 cup pumpkin seeds

Yield: 3 cups
Prep time: 15 minutes, plus 15 minutes of cooking and 2 hours of refrigeration


1. In a large saucepan over medium-high heat, add 3 cups of water. Bring to a boil.
2. Meanwhile, with a veggie peeler, peel the skin off the malanga. Slice into 2"-thick pieces. When the water is boiling, add the malanga. Bring back to a boil, then simmer for 15 minutes or until a fork easily pierces the malanga.
3. In a food processor, add the cooked malanga, cheese, cream, honey and salt. Pulse until combined. It will be lumpy.
4. Refrigerate 2 hours. Serve topped with pumpkin seeds with pita chips or crusty bread.

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