Warning! This blog post is overloaded with love. Please, sensitive people should immediately stop reading it since it may affect them. People resistant to all this cheesy stuff may proceed.
All right, are you ready? Let’s this party started.
I adore mangoes! Succulent and mellow, with such an incredible flavor, they are one of the most favorite fruits. I do love everything mango, and I’ve been adding them in our food a lot since we got to Canada (I did that before too, but it was quite an issue to find a decent mango). I cannot remember all the examples, but there are a few to prove my love – mango ice cream and sorbet, lemonade, salads, and some other scrumptious food. I’ve got some interesting memories. Being a child, and living in a small provincial USSR city, we had a tremendous deficiency of products. There weren’t any orange juice or the variety of yogurts (the word yogurt didn’t exist up to the 1990th indeed), and most of the other fruit (green bananas 2-3 times per year!). Obviously, we didn’t have any fresh mangoes, but surprisingly mango juice in the large (2 liters? 3?) cans was being occasionally sold. I don’t think I tried it more than 3-5 times before it finally disappeared until the mid of the 1990th, but I’ve got that love since I was a boy – such an exception in my life! As the matter of fact, it’s still one of the greatest mysteries of USSR history. Why mango juice? Why?
I’ve been passionate about oats, especially for the last few years. I’ve always loved to eat a bowl of hearty oatmeal; however, last year I came to realize I had been eating the same oatmeal over and over for years. Boring! Now everything has changed, and I do have a simple oatmeal just once in a while when I get sick and tired of all this sophisticated stuff:)
Thus, two my favorite foods had to meet each other, sooner or later. That happened to them last year when the first time ever I incorporated slices of fresh mango and some cashews. It was quite a lovely combo! By the way, cashew is another thing I
worship adore. I love them for their unique creamy and sweet aftertaste. In fact, they are very treacherous nuts to me – I can easily eat a cup or two at once. That’s why we’re trying not to have large Costco jars now.
So, this time I was going to repeat an oatmeal bowl topped with mangoes, but as that usually happens to me, all of a sudden I ended up to having totally changed this idea. Since I had an opened can of mango puree, I thought why not. Well, I’ve got to admit, sometimes I have just awesome ideas:) This oatmeal turned out to be amazing – so delicious, juicy, and with the distinctive mango flavor. And yes, so yellow!
Since the puree is quite sweet, no sugar needed. Indeed, it may be the way too sweet to you so you will probably love to balance it out adjusting the amount of juice/water.
I loved this version that much that I’ve already made it twice. The first time I topped oatmeal with the fresh mango and cashews and the next time with coconut. By the way, I love coconut as well, but I won’t be spending time talking about coconut cause who doesn’t love it?!
Combined with fresh mangoes, cashews or/and coconut, it’s just ambrosial oatmeal – the perfect breakfast/brunch meal!
Okay, enough about this oatmeal. Shall I announce one horrible news? Yesterday, I officially got one year older. Just kidding though – I’m fine with that. Actually, as soon as I turned 25 (which happened a few centuries ago) and up to 30 all my birthdays were marked with a cranky and almost depressive mood. I thought I would never enjoy my birthdays anymore. Surprisingly, I was mistaken. For the last few years, practically since we have been living in Canada, I don’t have that depressive attitude (okay maybe a bit grouchy but that’s me!), and that’s so lovely.
Yesterday, as usual, we got a nice 5 hours walk in Toronto and saw some places we hadn’t seen before! It was such a beautiful day! 30 degrees C.! Honestly I don’t remember ever having such a
sweltering great day for all my 30 and something years. Yup, it’s official too – summer has finally arrived!
- 1/2 cup rolled oats (I usually take oats which need 5-6 minutes cooking)
- 1/2 cup mango puree
- 1/2 cup water
- pinch of salt
- Fresh mango, cashews, coconut or other toppings of your choice
- Bring the water and mango puree to a boil at heat over medium.
- Add the salt and oats and cook for a minute.
- Decrease heat and let the oatmeal simmer until thickened, for a few minutes or desired consistency (I love them a bit al dente).
- Off the heat. Cover and let the oatmeal stand for a few minutes more.
- Serve topped with toppings of your choice.
It's a large serving which will keep you satisfied for a long time. You can decrease the amount of the ingredients (it's usually recommended 1/3 cup oats and 2/3 cup liquid). Add less/more liquid for a desired consistency - I prefer it thick. Play on adding more or less puree. havocinthekitchen.com