Xanthosoma mafaffa Schott.
Tuber in the family of taro, commercially irrelevant in Brazil, it is harvested from May to August, mostly in São Paulo and Santa Catarina. Because it is difficult to grow, there is not much interest among farmers in producing it. Among some important chefs in Brazil, however, the idea is to change this scenario of near extinction to bring mangarito back to the important place it used to have in the countryside food culture. Its mild flavor is reminiscent of yam, taro and potato. Fast cooking, it can be used in gnocchi and other pasta, breads, and soups, in addition to the ancestral habit of serving it drizzled with molasses.
