| Main ingredient: Mango. |
Nothing beats a sensible breakfast in the morning. When in season, love using mango compote to top my porridge, but you can also use other fresh in season fruits. I particularly enjoy this during rainy season using the frozen mango I have saved from the summer crop. It makes me nostalgic for my life in Europe as I used to prepare this when it was frigid and dream of tropical Jamaican heat. Perfect for Sunday brunch and paired with a mimosa. Thick and creamy without dairy. Serves 4.
- 800ml coconut milk
- 400ml plant based milk
- 250g porridge oats
- 50g brown sugar
- 1 tsp Jamaican baking mixed spice or 1/2 tsp ground cinnamon or a couple dried cinnamon leaves
- Pinch of salt
- Toasted coconut flakes, for garnish (optional)
- Grated Jamaican nutmeg, for garnish (optional)
- 300g your favourite mango chunks in season
- 1 large lime, zest and juice
- 1 tsp freshly grated ginger
- I tend to not go crazy with sugar but if your mangoes are not sweet enough adjust with a little sugar to taste
- In a large saucepan pour in both milks, oats, sugar and spices and bring to a gentle simmer over medium heat.
- Reduce to a medium low heat and keep stirring occasionally until the oats have swelled in volume and becomes thick and creamy, approximately 4 to 5 minutes.
- While the porridge simmers, prepare the compote by adding mangoes, lime juice and ginger to a small saucepan and cook for about 10 minutes over medium heat or until jammy. Stir in the lime zest.
- Divide the porridge amongst 4 bowls and top with equal amounts of mango and toasted coconut, if using, grate some fresh nutmeg over each bowl.
JuicyChef’s Caribbean Harvest Recipes
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