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This lower fat version of fried yuca is oven fried instead of deep fried. To serve as an appetizer, serve with Dipping Sauces.
1 package (24 ounces) frozen yuca
2 tablespoons vegetable oil
1 tablespoon McCormick Gourmet™ Cuban Seasoning
1/2 cup mayonnaise
2 tablespoons lime juice
2 teaspoons McCormick Gourmet™ Cuban Seasoning
1 cup mango nectar
2 tablespoons ketchup
Preheat oven to 450°F. Cook yuca as directed on package. Cool slightly. Cut into 1/2-inch thick strips. Pat dry with paper towels.
Toss yuca with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Arrange in single layer on large baking sheet.
Bake 25 to 30 minutes or until golden brown, turning halfway through cooking time. Serve yuca with Dipping Sauces, if desired.
For the Cuban Aioli, mix mayonnaise, lime juice and Seasoning until well blended. Refrigerate until ready to serve.
For the Mango Sauce, bring mango nectar, ketchup and Seasoning to boil in small saucepan. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Refrigerate until chilled.
(Amount per serving)