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Dairy free Calypso mango breakfast bowl recipe
Dairy free Calypso mango breakfast bowl recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Satisfying breakfast muesli made ahead for a week of fresh fruit bowls.
Ingredients:
  • 3 Calypso® Mangoes
  • Perfection Blackberries
  • Perfection Blueberries
  • Perfection Raspberries
  • Perfection Strawberries
  • 2 limes, quartered
  • 252.50 gm coconut water
  • coconut yoghurt, to serve
  • 111.38 gm maple syrup
  • 56.88 gm light olive oil or melted coconut oil
  • 300.00 gm traditional rolled oats
  • 250.00 ml quinoa
  • 36.00 gm sesame seeds
  • 27.50 gm flaked coconut
  • 500g fruit & nut trail mix
  • 60.00 ml pumpkin seeds
  • 60.00 ml sunflower seeds
Instructions:
  • Preheat the oven to 150°C fan forced and lightly grease a large roasting pan. Then, squeeze the juice of 4 lime quarters into the coconut water and refrigerate until serving.
  • In a jug, mix together maple syrup and oil until well combined. In a roasting pan, combine oats, quinoa, seeds, coconut, and fruit and nut mix. Pour the maple mixture over the dry ingredients and mix until evenly coated. Spread mixture evenly in the pan. Bake for 45-50 minutes until golden and toasted, no need to stir. Let cool completely, then break into pieces and store in an airtight jar until serving.
  • Remove the mango cheeks by slicing with a large spoon. Slice the fruit thinly from two cheeks. Score the flesh of the remaining 4 cheeks in a cross-hatch pattern, without cutting through the skin.
  • When serving, fill bowls with muesli and add a dollop of yogurt, sliced mango, and berries. Garnish with scored mango cheeks and drizzle with chilled lime coconut water. Accompany with extra lime wedges.

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