Ingredients

• 100g/3½oz flaked almonds
• 450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops
• or make your own using fresh mangoes)
• 6 large mint leaves
• finely chopped
• 1 lime
• juice and zest
• 200ml/7fl oz unsweetened almond milk
• 150g/5½oz rolled porridge oats (not the jumbo ones)
• 1 fresh mango (or a 420g/15oz tin of mango in syrup
• drained)
• chopped into small pieces
• small handful fresh mint
• finely chopped

Directions

• Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown
• then set aside in a bowl and leave to cool.
• Put the mango pulp
• mint
• lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk
• add half of the toasted almonds and stir well.
• Add the oats and mix well again
• making sure the oats are covered. Cover and pop into the fridge overnight
• ready for breakfast in the morning.
• Next morning
• take the bowl out of the fridge – the oats will have doubled in volume
• as they will have soaked up all the excess moisture of the mango.
• Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars
• top with the mango
• and sprinkle with the remaining toasted flaked almonds.