Sweet and Creamy Mango Oats
Inspired by a mango Lassi
Total time: 20 minutes
8.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Knife, Chopping board, Pot with a thick base, Measuring cups, Measuring spoons, Fork, Bowls
Wash the mango. Slice it into three: sides A, B (the seed) and C. Reserve side C for garnishing the final cooked oats. Use a spoon and remove the flesh of side A and place it in a bowl. Discard the skin.
Using a knife, remove the skin around the seed and cut off the excess flesh. Add it to the bowl.
Loosely mash the mango flesh with the back of your fork.
In a pot, add the oats and water and bring it to a boil. Turn the heat settings down and continue to simmer gently on low heat for 12 minutes or until most of the water has evaporated.
Stir the oats from time to time, ensuring that it does not stick to the pot. The oats should be of a soft and smooth consistency, without being too watery.
Add in the cup of soya milk. Mix well and allow it to simmer until most of the liquid has evaporated. Turn off the flame and remove it from the heat.
Mix in the wheat bran.
Mix in the mashed-up mango and stir well.
Dish the oats into serving bowls. Slice the un-mashed mango thinly and use it to garnish the cooked oats with a sprinkling of powdered cinnamon.
NUTRITION INFORMATION (PER SERVING)