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?