ufff this if it looks divine, I am Venezuelan a country that is high consumer of yucca but let me tell you that it is the first time I see a candy like that, I find your recipe ingenious.

Here we eat yucca in the form of cassava that is an aboriginal bread, yucca parboiled and then fried, yucca parboiled only, all to accompany meals, not long ago I made at home for a very good season arepa of yucca that is like a bread widely consumed in various parts of South America.

We also use other flours or dry grains to combine with grated yucca because it lacks gluten which is good but lacks sponginess.

I have fallen in love with this recipe, when the mango season begins I will prepare it and pass you a picture of how I am, as well as I could prepare a recipe with yucca to share it.

But I have a question, where are you from? I see the mango a little wrinkled are you from Latin America?

if you lived here I would invite you to start yucca from my patio (I have planted about 6 bushes) and you yourself grab the mangoes from the tree in front of the house to prepare this delicious recipe.