Alphonso mango season has arrived.
Last year, Rob and I devoured the Indian Alphonsos as soon as they arrived in Little India. Succulent, sweet, smooth and sweating with juice (sap? cider? to go with my alliterations..), this is one of the best mangoes out there (although, no, I have yet to try Pakistani or Filipino mangoes). Ataulfos are my second favourite.
Rob jumped at the chance to get a crate of mangoes last weekend and shared his bounty with me. I mean, you could easily just eat the Alphonso plain, in all its glory, but I recounted all my favourite mango recipes from last year: Thai Sticky Rice with Mango, Mango Shrikhand and Coconut Rice Pudding with a Mango Puree. I was brought to the tropics just thinking about it.
Mango Shrikhand, man that was good. A mango and cardamom-infused yogurt is topped with mango and pistachios. Sounds simple, but works so well.
However, I am not eating yogurt right now, so I figured I would try to merry those similar flavours together for breakfast. With my morning oats, no less. This was how Mango Pistachio Steel Cut Oatmeal (aka Mango Shrikhand Oatmeal) was born.
Unlike my previous Mango Oatmeal, spiced with cinnamon and nutmeg, I did not cook the mangoes in the oatmeal. I consider the Alphonso mango too precious to let it disintegrate. If I had an Ataulfo, then I’d certainly throw that in the pot, though. 😉 I let the mango shine overtop the oatmeal, sprinkled with pistachios. With the creamy base with cardamom and saffron, this was a delicious breakfast.
Mango Pistachio Steel Cut Oatmeal
1/4 cup steel cut oats
1 cup water (use a portion of coconut milk to get this extra creamy!)
dash of salt
1/4 tsp ground cardamom
pinch saffron (optional)
agave, honey or maple syrup, to taste
1/4 cup chopped mango (this was half an Alphonso mango for me)
1 tsp pistachios, chopped
1. In a medium skillet over medium heat, toast steel cut oats until fragrant, about 4 minutes. Do not let it burn!
2. Meanwhile, bring water to a boil with the salt. I find the oats to be done toasting when my water begins to boil.
3. Add oats to boiling water. Cover and turn heat down to low; allow the oats to cook for 40 minutes.
4. When creamy and smooth, add in cardamom, saffron and sweetener. Mix well. Top with chopped mango, sprinkle with pistachios and enjoy.