Tag Archives: mango
There’s something you should know about mango in baked oats. Mangoes pack a lot of moisture, so the oatmeal does not get quite as cakey as it would with a banana or zucchini, and reducing the amount of liquid does not seem to help completely. It will remain spongey on the inside, like a bread pudding. (It ain’t a bad thing!)
Every time I use mango in oatmeal, I get upset with myself for not doing it more often. IT IS SO GOOD. I know I flip-flop on this often, but I think mango might be my favorite fruit. *drools*
- [reads] this article that interviewed me and Oatmeal Enthusiast alum Tyler about #oatmealartist and #oatporn
- [tunes] “Trying Not to Love You” by Caroline Smith
What you'll need:
- 1/4 cup milk of choice, or mango juice
- 1/3 cup diced mango
- 1/2 cup rolled (old-fashioned) oats
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp semi-sweet or dark chocolate chips
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick spray.
- In a medium mixing bowl, add milk and diced mango. Semi-mash the diced mango with a fork.
- Add oats, baking powder, and salt. Mix until combined, mashing mango more if desired.
- Stir in chocolate chips.
- Pour into baking pan (top with more chocolate chips if desired) and bake for 20-25 minutes.
Just an FYI:
Ingredients (other than chocolate chips) can be blended together in a food processor if desired. Stir chocolate chips into the batter and then bake in ramekin as usual.
You know what’s extra great about this recipe? It’s a really simple oatmeal topped with a really simple PB2. The oatmeal is oats + mango, and the topping is PB2 + Sriracha. Maravilloso, right?!
Spicy mango is kind of an obsession of mine. I guess that’s why I have a Spicy Mango Oatmeal and a Mango Cayenne Smoothie. And I make mango cayenne kombucha. And I eat Chile-Spiced Dried Mango from Trader Joe’s on the reg. So when I thought of this Sriracha PB2, it was not even a question which fruit I would use in my oatmeal.
POSTED IN: 5 ingredients or less, mango, nut butter, pb2, peanut butter, spicy, toppings, tropical
I love basil and I love mango. Don’t mind me; I’ll just be over here adding basil to every type of fruit you can think of.
I really love mango, and I forgot just how much I loved it until I bought a fresh one the other week. I normally stick to frozen mango because it’s cheaper, more convenient, and retains its flavor well in frozen form. But when I bought that fresh one, I remembered the aroma that infuses the air when you first cut into it. I remembered how I refuse to let a single centimeter of mango remain on the seed or on the skin, so I gnaw at it until every drop is gone. I remembered the way the juice runs all over the cutting board, and I remembered how I insist on licking all of it off before dropping it off in the sink.
Mangoes are perfection.
I thought I had cured Papaya Anxiety™️ with my Piña Papaya Oatmeal, but it turns out I was just getting started. Best. Papaya. Recipe. Yet. This combination of three tropical fruits is stellar. Mango is a winner, always. Papaya plays off the mango beautifully. Dragon fruit adds an unobtrusive sweetness that merely enhances the mango.
Basically, this is Destiny’s Child, and mango is Beyonce, and papaya and dragon fruit are there to round out the party.
Okay, I’m relish-obsessed. I definitely go through phases with my food. There was 2012’s baked oatmeal phase. 2013’s overnight oats phase. 2014’s breakfast cobbler phase. 2015’s zucchini phase and flavored PB2 phase. Apparently, this is my relish phase.
If you haven’t experienced the relish merriment yet, let me try to convince you: the small pieces of fruit make it easy to eat because you can scoop up a little bit of fresh and flavorful relish for each bite of porridge. Relish also adds a unique and interesting twist to a simple porridge, or it can amp up the flavor if the fruit you’re using loses its punch when cooked into oatmeal (e.g. kiwi, peach, melon). (more…)
I adore mango, especially when I can find a way to temper the sweetness a bit. What calms sweetness better than a swirl of tahini?
I love kombucha so much. I used to feel pressure to limit my kombucha intake (due to the fact that the good bottles cost like $5 each), but now that I make it at home, I can have one nearly every day!
One of my favorite flavor creations was mango + cayenne, which came about because I had some incredibly tough dried mango that I no longer wanted to snack on. As an expirement, I cut them into thin strips and tucked them into bottles of a fresh batch of kombucha. Sure enough, two days later (carbonating time!), my kombucha was delightfully mango-flavored, and I had found the perfect way not to waste that jaw-ripping mango.
Looking up various ways to elevate that flavor, I decided to try cayenne. It was an obvious choice, considering my favorite storebought kombucha is Health-Ade’s Cayenne Cleanse. I love spicyspicyspicy. <3 (more…)
If you haven’t noticed, I’ve been missing a former lover of mine. A couple former lovers, actually.
Peanut butter. And cocoa powder. 🙁
I finished my PB2 and cocoa powder before the move to Brooklyn, and at my new apartment, I decided not to buy more. Why? (more…)
Bliss. If I could sum up my experience of the last two weeks, it has been bliss. My world has felt out of control for three or four years now, ever since I strapped on the weight of teaching on my shoulders. To every teacher out there that is in the trenches and powering through, I praise you. You have more strength than I do.
Or . . . more likely, the intense extroversion required to be an effective teacher wore my introverted heart out. Either way, I feel free. Weightless. (more…)
What? Rhubarb with mango? It’s not as crazy as it sounds. I was inspired by this compote featured in the New York Times. Rhubarb pairs well with any sweet fruit, and there’s no doubt that mango is one of the sweetest.
It feels like every year I let rhubarb season slip past me. Although I’ve had a huge collection of rhubarb ideas for the past three years, I often only post one or two recipes each spring. Something about that sour, stringy stalk intimidates me, but this year, I’m tackling my fear. See also: Cinnamon Zucchini Oatmeal with Cherry-Rhubarb Compote. (more…)