Yucca Frita with Mango Hibiscus Mermalada and Serrano-Lime Aioli

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2 medium-size yucca roots

Salt and freshly ground black pepper

1 1/2 cups flour

2 eggs, beaten

2 cups panko (Japanese) bread crumbs

Hibiscus Mermalada, for serving, recipe follows

Serrano-Lime Aioli, for serving, recipe follows

Hibiscus Mermalada:

4 cups water

1 mango, peeled, pitted and diced

1 cup hibiscus flower* (See Cook's Note)

1/2 cup sugar

1 whole star anise

2 sticks cinnamon

Serrano-Lime Aioli:

5 serrano peppers, finely diced

1 jalapeno pepper

2 cloves garlic, minced

1 tablespoon sugar

1/4 cup water

Salt and freshly ground black pepper

1/4 cup olive oil

1 cup mayonnaise

1/4 cup finely chopped fresh cilantro leaves

Juice of 1 lime