Porridge is one of my favourite go-to breakfasts and this mango coconut and lime porridge is a new favourite of mine. Warming, hearty and comforting on a chilly day. Stewed apples, cinnamon and banana all make for tasty toppings and the list goes on but I wanted to try something a little different. By swapping out my regular milk to light coconut milk I wanted to find flavours that would complement this, instead of simply using it as a substitute. This is where the mango and lime came in – flavours to brighten your morning. Satisfying and comforting but zingy and fresh at the same time. A good balance for the morning.
Mango puree is the best. It’s the complete essence of sunshine in liquid form, so vibrant and tasty, it really brings this breakfast to life.
This recipe is happily vegan, so inclusive too, who wouldn’t like that? (Honey is a contested ingredient for vegans though, so swap out for other sweeteners of choice if you prefer or leave out altogether.) It isn’t essential, it just satisfies those that have more of a sweet tooth, like me.
Mango coconut and lime porridge
400ml (1 can) lighter coconut milk
130g porridge oats
150ml mango puree
1tbsp honey (optional)
Juice 1 lime
Zest 1 lime, coconut shavings and mango chunks and a little extra mango puree to serve
Makes enough for 2-3 people
Method to make mango coconut and lime porridge
Weigh out the porridge oats and add them to a pan with a pinch of salt.
Zest the lime and put to one side.
In a jug, measure out the puree and then add the coconut milk, lime juice and honey and mix to combine.
Add the wet ingredients to the oats and turn on the heat.
Cook on a low/medium heat for about 10 minutes until the porridge has thickened and is bubbling. I usually let is bubble for a few minutes, to let everything thicken up nicely but it depends on how you like your porridge. (Its that goldilocks question after all). If it is a little thick, you might want to add a splash of water until you get the perfect consistency for you.
Spoon into bowls, add the lime zest, coconut shavings and mango chunks and enjoy. I also add a dash of mango puree to the top of each too for a bit of added flavour and colour.
It’s difficult and a bit fiddly to zest a juiced fruit (limes, lemons, oranges) so always zest first, juice later.
Love mango and want more recipe ideas? Try Nadiya Hussain’s mango and coconut cake. Delicious.