Mango season is quite the rave here in Gujarat – just about every restaurant and café serves up a special menu for diners during this time. Mango is incorporated into even the unassuming dishes for a beautiful hued twist.

The Mango Pina Colada makes for a wonderful Hawaiian start to the day; the shredded coconut flakes and coconut go incredibly well together and manages to hide the bitterness of the flax seeds (thankfully!)

And as I always say – add a few chocolate chips if you need that extra bit of encouragement to finish your bowl!

 

Attachment-1 (5)_opt Attachment-1 (7)_opt mango

 

Serves: 1 | Prep time: 15 minutes

 

Ingredients:

6 tablespoons of Quaker unrefined oats

¼ cup diced mango

1 teaspoon cinnamon powder

1 tbsp of brown sugar OR honey

1 tbsp of sliced pistachios

2 tbsp grated coconut

1 tsp flax seeds OR pumpkin seeds

½ cup milk

 

Method:

Add all the ingredients together and mix.

Let it soak overnight in the fridge.

In the morning:

Mix ingredients together with a spoon before eating