Mango and coconut porridge

Bring a touch of sunshine to your breakfast table with the tropical flavours of coconut, mango and passion fruit.

Nothing says summer to me quite like mango and coconut. I can still taste the most amazing smoothie I had on holiday once, which was garnished with half a passion fruit. I’ve married all three ingredients together to create this wonderfully vibrant porridge, which is both dairy free and vegan friendly.

The sweet and sour flavour profile comes from the passion fruit pulp, which adds a pleasing tang and a refreshing, fruity crunch. The colours and flavours will transport you to the Caribbean.

How To Make Mango And Coconut Porridge

• Chef Catling’s recipe notes
• Recipe: Mango and coconut porridge
• Frequently asked questions

Tips & Notes To Know

• Don’t add the mango too early: Wait until the last few minutes of cooking to avoid dulling the flavour or turning it stringy.
• Sweeten lightly (or not at all): The natural sweetness from the passion fruit and mango means you shouldn’t need to reach for extra sugar or syrup.
• Serve hot or cold: Cold mango and coconut porridge tastes a bit like a tropical rice pudding.

Mango and coconut porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins

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Ingredients

60g rolled porridge oats
1/2 tsp vanilla extract
1/4 lime, zested
180ml coconut milk drink
180ml water
60g mango chunks, finely diced, plus extra to garnish

To serve
1 passion fruit, flesh only
1 tsp coconut flakes, toasted

Instructions

Step 1
Add the porridge oats to a small saucepan and stir in the vanilla extract, coconut milk drink, lime zest and water.

Step 2
Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
Once the oats start to thicken (about 5 minutes), add the mango chunks and continue to cook for another 3-5 minutes until thick and creamy.

Step 4
Loosen with extra milk, if desired, and serve topped with the passion fruit pulp, coconut flakes and extra mango chunks.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.