Semolina porridge with mango compote
A warming bowl of porridge is renovated in this deliciously creamy semolina version. Mangoes don’t need to be in season to enjoy this brekky, as you can get them frozen all year round.
Unsweetened almond milk
3 cup(s), (750ml)
½ cup(s), (80g)
350 g, chopped
15 g, chopped
- 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.
- 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.
- 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.