Mango porridge

INGREDIENTS

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• 2 medium ripe mangoes
• 350 ml coconut water
• 350 ml coconut milk
• 350 ml whole milk
• 1/2 tsp salt
• 75 g palm sugar
• 1 tsp cinnamon + a pinch for dusting
• 50 g freshly grated coconut
• 200 g rolled oats
• 50 g sultanas
• 30 g almonds

METHOD

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Slice the almonds and toast them on a dry pan until golden brown. Let them cool.

Peel the mangoes and finely dice. Blend one-half of the diced mangoes to a smooth purée.

 

In a large pan, on a medium heat bring to the boil coconut water, coconut milk and whole milk. Chop the sugar and add it to the pan along with the salt and 1 tsp of the cinnamon. Boil for 3 minutes. Add the grated coconut and stir for a couple of minutes. Gradually add the oats and boil for about 5 minutes, stirring continuously until soft. If the porridge seems too dry, add a little milk.

Before serving, add the sultanas and 2/3 mango purée. Divide the porridge between 4 bowls. Drizzle with the rest of the purée, put the diced mango on top and sprinkle with cinnamon and roasted almonds.