Golden Mango and Cashew Kernel Porridge
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g cashew nuts
- 130 ml water
- 140 ml soy drink, unsweetened with calcium
- 8 g turmeric root, fresh, peeled and weihed
- 2 g iner root, fresh, peeled and weihed
- 2 date (s), dried
- 60 g oatmeal, tender
- 1 teaspoon cinnamon powder
- 0.25 teaspoon ¼ vanilla powder
- 125 g mano (s), ripe and aromatic
Print Recipe
Pin Recipe Instructions
- Roast the cashew nuts in a coated pan without fat, let them cool and set aside.
- Put the fresh turmeric and ginger with the dates, the water and the soy drink in a tall mixing bowl, puree and pour into a small saucepan. Add oatmeal, cinnamon and vanilla to the pot and bring everything to a boil. Then simmer over low heat while stirring until the porridge has the desired consistency.
- Cut the mango into small cubes. Keep a few cubes for decoration. Mix the rest of the mango into the porridge.
- Serve the porridge sprinkled with the roasted cashew nuts, the mango cubes and a little more cinnamon.
- Note: You can use frozen mango for the porridge. It is very aromatic and ripe and can be used straight away without thawing. It thaws within seconds as soon as you stir it into the porridge.
- Nutritional values per serving:
- Energy: 500 kcal; 2100 kJ
- Protein: 18.7 g
- Carbohydrates: 66.6 g
- Dietary fiber: 9.7 g
- Fat: 16.1 g
- (of which saturated fatty acids: 2.8 g; unsaturated fatty acids: 4.8 g; polyunsaturated fatty acids: 1.6 g)
- Salt: 0.4 g
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