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Egg Balls And Mango Sour

  • 0 people already cooked this dish.
  • Total: 45min
    Preparation: 45min
  • Portions: 5
  • Difficulty: Intermediate


  • 1 Pound Cassava, Raw For egg balls, peeled
  • 7 Units Egg For egg balls
  • 4 Tablespoons CARNATION® Full Cream Evaporated Milk 330ml Carton For egg balls
  • 2 Tablespoons Margarine For egg balls
  • 1 Pack Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet For egg balls
  • 1/2 Cup Flour For egg balls
  • 1 1/2 Cup Vegetable Oil For egg balls
  • 1 Cup Mango Puree For mango sour, chopped
  • 2 Pieces Garlic For mango sour, finely chopped
  • 1/2 Unit Scotch Bonnet
  • 1/2 Unit Hot Pepper
  • 1 1/4 Cup Water For mango sour, finely chopped
  • 2 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25)


  1. Boil cassava for about 25 minutes or until cassava is fork tender, drain.

  2. Mash cassava until smooth, take out the stings and lumpy bits that cannot be mashed.

  3. Boil 5 eggs for 10 minutes, then cool and remove shell. Set aside

  4. Add Evaporated Milk, one of remaining eggs, butter and Season Up All Purpose to the mashed cassava and combine well.

  5. Cover each hard boiled egg with some of the cassava mixture to form a ball. Each egg should be completely covered by the cassava mixture.

  6. In a bowl, beat the remaining egg. Dip the egg balls in the egg wash, then roll in flour.

  7. In a saucepan heat oil, place the floured egg balls into the hot oil and fry until golden brown.

  8. FOR MANGO SAUCE: In a small saucepan, add mangoes, garlic, hot pepper and water. Bring to a boil, reduce heat to low and simmer for 10 to 15 minutes, until mango is soft and cooked through.

  9. Add Garlic Onion Cubes and mash mango until desired consistency is reached. Serve with egg balls.

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