I received some Sicilian mangoes, so here’s the Sicilian mango porridge that brightens even winter with its colors.
Yes, winter, because mangoes, like avocados, are eaten only in winter and preferably Italian (possibly organic).
I often wonder why I should buy tropical fruits from thousands of km away, which taste like nothing, are rock hard when you buy them, and then turn black after a day.
Did you know that in Sicily there are some serious, ethical companies that offer truly organic products, and in autumn and winter, they offer mangoes, avocados, and fabulous ones? I buy them from Passo ladro (no ADV)
I like to eat mango just like that… in its pure form, because it’s too good. Today I added a few pieces to my morning porridge and so the sun also entered my breakfast.
I love water-based porridge because then I add yogurt and fruit; nothing prevents you from preparing it with milk or a vegetable drink.
This is a classic cooked porridge and then cooled down (I prepare it for 2 mornings); you can also opt for overnight porridge, which means soaking the oats in the evening and enjoying them in the morning.
I find this second option is good for summer when you love a cold breakfast, but in autumn and winter, a warm breakfast is preferable.
Here are more porridge recipes, not just oatmeal:
- Cost: Very cheap
- Preparation time: 1 Minute
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Healthy
Ingredients for Sicilian Mango Porridge
Servings for two people or half a portion of porridge (without the fruit) that you can store in the fridge for the next morning. You can use oatmeal flakes or quick oats that cook even faster.
A trick to make it even quicker is to give the oats a quick blend (one second) to break them up.
- 2.8 oz whole grain oatmeal flakes (organic)
- 1.7 cups water (or plant-based drink)
- 1 pinch sea salt
- 5.3 oz 0% fat Greek yogurt (or soy yogurt)
- 1.8 oz mango (passoladro)
Steps for Sicilian Mango Porridge
Bring the water to boil, add the oatmeal flakes and a pinch of sea salt. Cook for a few minutes, then transfer to a bowl to cool slightly.
In a cup, add the yogurt, diced mango, and warm oatmeal. Mix and enjoy.
Tips and Storage
You can store the leftover porridge until the next day in the fridge without fruit. Honestly, I don’t recommend portioning 5 or 6 jars of porridge (with fruit, etc.) in the fridge for the whole week.
