Mango Coconut Cardamom Oatmeal

Mangoes are one of my favorite fruits, yet you rarely see one in my kitchen. They're so expensive! I used to buy frozen mango, but for some reason I stopped doing that... (I know what I'm adding to my grocery list this week!!)

My local produce market has reasonably priced produce, especially for New York. I noticed that their mangoes were one for a dollar, which is how much I pay for my oranges, too. Since I buy an orange for every day of the week, I could not justify NOT buying a mango at that price! ^_^

I wanted to try something different from my usual taste preferences, so I tried a cardamom-spiced porridge. Cardamom is a popular spice in Indian cooking, and so are mangoes, so I figured the two complement each other (that's usually how my logic works when I'm making oatmeal recipes). I'm always surprised by how little cardamom it takes to notice it in a recipe. It was weird to make a cardamom-starring oatmeal and only use a pinch of cardamom, but that's really all it takes. Any more than that, and it would be overwhelming.

Mango Coconut Cardamom Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/4 a mango, diced
• 1/8 tsp vanilla extract
• 1/4 tsp cinnamon
• pinch of ground cardamom
• pinch of salt
• coconut flakes (or shredded coconut)

Instructions

1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
2. Add diced mango.
3. Once more of the liquid has absorbed, add vanilla extract, cinnamon, cardamom, and salt. Stir.
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, coconut flakes, and any other additional toppings (more mango, a dash of cardamom, nuts, etc.).

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