It’s been pretty quiet here for a while. And before we knew it, summer is almost gone! Totally forgot about this recipe that have been sitting way too long in the draft folder.
This summer has been a tested one for us. Though we had a great time while the in-laws were down for a visit — their trip were cut short due to a family tragedy. Its heartbreaking to see them go through so much turmoil in such a fragile age.
I’m glad we were able to console them and be with them during this trying time. A break from blogging was also necessary so that I could fully commit to their well-being.
Hoping mangoes are still in season wherever you are. If not, thick mango pulp or frozen mango would work here. The possibilities are endless, so try to hold onto summer as long and as fast as you can.
Don’t remind me of pumpkin spice latte. I’m still not ready. Nope.
Makes 4 small servings
- 3 mangoes, pureed / 1 cup mango puree
- 1 cup buckwheat groats, soaked
- 1 cup almond milk
- 1/2 tsp vanilla extract
- 1/8 tsp cardamom powder
- 2 tbsp raw honey
- pinch of salt
- Rinse soaked buckwheat groats well. Add into a blender with mango puree (reserving some for garnish) almond milk, vanilla extract, cardamom powder, raw honey and a pinch of salt. Blend until smooth.
- Layer with mango puree and buckwheat porridge. Garnish with chopped fresh mango, pistachios and toasted buckwheat groats. Best eaten chilled!
What’s your favorite porridge during summer?