Get your mornings off to a good start with two easy, and super scrumptious, mmmmm mango breakfast ideas.
Those juicy slices of mango won’t only take your regular breakfast from boring to delicious but will also add a good dose of vitamins A, C and biotin, and the mineral potassium.
Beat the morning rush and slice the mangoes the night before, store them in the refrigerator and simply add to your muesli, oats or smoothie. If you really want to wake your tastebuds up to a delightful treat, try a combination of mango, yoghurt, honey and nuts.
Mango, yoghurt, honey and nut breakfast pot
You’ll need: 300ml tub thick mango yoghurt (or plain yoghurt); 240 g crunchy granola with a pinch of ground cinnamon; ½ ripe mango, diced; 60 g sliced almonds, toasted
How to: Alternate the yoghurt, granola, and mango in layers in four serving bowls or pots of your choice, top with the almonds and serve immediately.
Tropical breakfast granola tarts
Makes 6 tarts
You’ll need: For the tarts – 1 ½ cups jungle oats; ¼ cup sunflower seeds; ½ cup black sesame seeds; pinch of ground cinnamon; 1 teaspoon vanilla extract; ¼ cup runny honey; 1 egg white
For the filling – 1 cup thick vanilla yoghurt; ½ mango, cubed
Preheat the oven to 180 °C.
Spray round foil cups (size ±7x3cm) with a non-stick spray and set them aside.
Mix the oats, seeds, cinnamon, vanilla, honey, and egg white in a large mixing bowl until well combined.
Divide the mixture between the prepared cups and firmly press the mixture down and towards the sides to evenly coat the sides and bottoms. Bake until lightly golden, for about 15 minutes.
Use a teaspoon to press the bottom and sides down once again and continue to bake for an extra 10 minutes. Leave to cool completely before removing from the cups.
Spoon the yoghurt into the cooled cases and top with the mango cubes. The cups can be stored in an airtight container for later use – but be sure to use them within a week.