• Squeeze the extra water out of the shredded yucca by placing about ¾ of a cup of the yucca in a potato ricer and squeeze down hard. Or do it in tennis ball size batches with your hands. The best way is to just put about 1 tbsp at a time in a lime juicer and squeeze out the water. (This will also form nicely shaped cakes also.) If not using the lime juicer, form the yucca into cakes using about ¼ Cup for each one. Press firmly so they stay together.
• Make the mango chipotle mayonnaise by whisking the mayonnaise, mango puree, lime juice, and chioptle puree. Season to taste with salt and pepper. Reserve.
• Heat a fry pan with the vegetable oil about ½” in depth. Heat until about 350 degrees f. or do a test and place a yucca cake in and you should have a medium sizzle. Keep the cakes sizzling, if the oil temperature gets too low they will get soggy and absorb oil. Flip over once the first side is golden brown, repeat. Drain on a rack or paper towels. Season to taste with fine sea salt. Serve with the mango chipotle ketchup. Enjoy!