Description
A really colourful and delicious recipe for breakfast, lunch, or even dessert. The sweetness of the mangoes is a great counterfoil to the tart blackcurrants. Not usually on “superfoods” lists, blackcurrants are unsung nutritional heroes with more antioxidant power than blueberries. Use canned ones in juice, frozen, or fresh if you can get them. It works really well with overripe mangoes—if yours aren’t fully ripe, just add some extra fruit juice
Ingredients
The Base:
50g oats (approx. 1/2 cup or 150ml)
1 handful sultanas
1.5 tbsp sunflower seeds
1.5 tbsp pumpkin seeds
The Fruit & Liquid:
½ large highly ripe mango (juice and pulp) or 1 small ripe mango
150g canned blackcurrants in juice (including the juice)
Optional Toppings:
2 tbsp chia seeds
1 scoop coconut milk yoghurt
1 handful walnuts
1 drizzle maple syrup
Instructions
Combine the dry base: In a large lidded container, mix the oats, pumpkin seeds, sunflower seeds, and sultanas.
Add the fruit: Pour the mango juice, mango pulp, blackcurrants, and blackcurrant juice directly over the oat mixture.
Soak: Cover the container tightly and place it in the fridge overnight, or for at least 2 hours.
Serve: Give the muesli a thorough stir, transfer it to serving bowls, and top with chia seeds, walnuts, coconut milk yoghurt, and a drizzle of maple syrup if desired.
Notes
Flexibility: The ingredients list is a guide. Feel free to swap in whatever seeds or dried fruits you have available in your pantry.
- Prep Time: 5 minutes plus overnight soaking
- Category: Dessert or Breakfast
- Method: Raw
- Cuisine: Healthy
Nutrition
- Serving Size: Whole Recipe
- Calories: 505
- Sugar: 33g (all natural)
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 72g
- Fiber: 11g
- Protein: 14g
