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Dairy Free Calypso Mango Breakfast Bowl Recipe

Breakfasts

Prep Time

10 mins
Cook Time

50 mins
Course

Morning
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

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ingredient_1=3 Calypso ® Mangoes chilled

ingredient_10=3 tbs each sesame seeds, pumpkin seeds and sunflower seeds [[Oven baked muesli]]

ingredient_11=1/2 cup flaked coconut [[Oven baked muesli]]

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ingredient_9=1 cup quinoa [[Oven baked muesli]]

name=DAIRY FREE CALYPSO® MANGO BREAKFAST BOWL

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3 Calypso ® Mangoes chilled
Perfection Strawberries Perfection Raspberries Perfection Blueberries Perfection Blackberries to serve
2 limes quartered
1 cup coconut water
coconut yoghurt to serve

Oven baked muesli

1/3 cup maple syrup
1/4 cup light olive oil or melted coconut oil
3 cups traditional rolled oats
1 cup quinoa
3 tbs each sesame seeds, pumpkin seeds and sunflower seeds
1/2 cup flaked coconut
500g fruit and nut trail mix

Featured products

Perfection Berries

Calypso® Mangoes

Perfection Blueberries

Perfection Raspberries

Perfection Strawberries

STEP BY STEP INSTRUCTIONS

Preheat oven to 150°C fan forced. Lightly grease a large roasting pan. Squeeze 4 lime quarters into the coconut water. Refrigerate until ready to serve.
For the oven baked muesli, combine maple syrup and oil in a jug, mix well. Combine oats, quinoa, seeds, coconut and fruit and nut mix in the roasting pan. Pour over maple mixture, mix until well coated. Spread mixture evenly over base of the pan. Bake for 45-50 minutes or until golden and toasted, do not stir. Set aside to cool completely. Break into pieces, transfer to an airtight jar until ready to serve.
Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from two cheeks, thinly slice crossways. Score remaining 4 cheeks deeply into the flesh in a cross-hatch pattern, cutting down but not through the skin.
To serve, spoon muesli into bowls. Top with yoghurt, sliced mango and berries. Finish with scored mango cheeks. Drizzle with chilled lime coconut water. Serve with remaining lime wedges.

Preheat oven to 150°C fan forced. Lightly grease a large roasting pan. Squeeze 4 lime quarters into the coconut water. Refrigerate until ready to serve.
For the oven baked muesli, combine maple syrup and oil in a jug, mix well. Combine oats, quinoa, seeds, coconut and fruit and nut mix in the roasting pan. Pour over maple mixture, mix until well coated. Spread mixture evenly over base of the pan. Bake for 45-50 minutes or until golden and toasted, do not stir. Set aside to cool completely. Break into pieces, transfer to an airtight jar until ready to serve.
Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from two cheeks, thinly slice crossways. Score remaining 4 cheeks deeply into the flesh in a cross-hatch pattern, cutting down but not through the skin.
To serve, spoon muesli into bowls. Top with yoghurt, sliced mango and berries. Finish with scored mango cheeks. Drizzle with chilled lime coconut water. Serve with remaining lime wedges.