1

Heat almond milk in a medium saucepan over medium heat until hot but not boiling. Stir in semolina and 2 teaspoons vanilla sugar. Simmer, stirring occasionally, for about 10 minutes or until thick.

2

Meanwhile, to make mango compote, combine mango and remaining vanilla sugar in a small saucepan over medium-high heat. Cook, stirring occasionally, for about 5 minutes or until hot. Mix cornflour to a smooth paste with 2 tablespoons cold water in a small bowl, add to mango and cook, stirring, until mixture boils and thickens.

3

Stir the almonds in a small frying pan over medium heat for 2-3 minutes, until lightly toasted. Divide porridge evenly among 4 bowls. Serve topped with mango compote and almonds.