Malanga

SNAPSHOT

Description: A cousin of the taro root, malanga is also a tuber. It varies considerably in size and can weigh between 1/2 to 2 pounds.

Covered with a shaggy, brown skin, its flesh can be yellow, beige, or pink. Malanga is usually ground into a paste which can be used to make a rich, starchy flour which can be used in an assortment of foods. Malanga can also be sliced and fried, stewed, or grilled.

People with food allergies sometimes find that malanga is a great hypoallergenic flour alternative, because the particles of starch are very small, reducing the risk of an allergic reaction.

Two varieties of malanga include:

  1. Blanca which is the most common variety found in the US and varies from a light, earthy, & waxy form to mild and smooth.
  2. Lila/colorada, simply lila in Cuban markets, has the same club-shaped, scruffy look as the blanca; but the interior is a light grayish-lavender, which turns a putty color when cooked. The texture is heavier than the blanca as is the flavor, which has a hint of bacon.

Taste: Has a nutty flavor that resembles a potato.

Selection: Malanga is best when firm and flesh is light-colored.

Ripening: Not necessary

Season: All year

Brooks Origin: Costa Rica

malanga - lila
malanga - lila
malanga cut in half
malanga cut in half

For our retailers and wholesalers

Ethylene Production: Low

Ethylene Sensitivity: Low

Shelf Life: Malanga should not be stored for long periods of time. It tends to dry out.

Season: All year

Brooks Origin: Costa Rica

Storage Temperature: 52°F

Storage Humidity: 70% – 80%

malanga blanca boxed
malanga blanca boxed