Here’s the first thing you can do with your chopped mango… Make it into oatmeal.
But not just any oatmeal. Mango Coconut Oatmeal! Kind of what tropical islanders would eat for breakfast if it suddenly grew chilly in paradise.
The method of toasting the oats in butter first and then adding milk was told to my Mom by a British Indian, who said his “Mummy” used to prepare them this way. My Father in law says it seems to take all the heart healthiness out of them… But the taste is well worth it!
Mango Coconut Oatmeal
1 1/2 cups Oats
2 tablespoons Butter
1 chopped Mango
1 teaspoon each of Cinnamon and Ground Ginger
2 cups Water
1 cup Milk
1/2 can Coconut Milk
1/4 cup Brown Sugar, plus extra for garnish
Melt butter in saucepan over medium heat, add mango and stir for 1minute, add oats and toast till golden and nutty smelling, stirring occasionally to prevent burning.
When oats are toasty, add spices, stir to coat, and then add water, milk and coconut milk and stir. Turn up heat and bring to boil. continue boiling, stirring, till oatmeal reaches desired consistency, (I like mine very thick) add brown sugar and stir well.
Top with more brown sugar and almond/coconut and drizzle with a little cream to serve.
Toasted Dried Coconut and Almond Slivers to garnish