Ingredients

  • 3 cups rolled oats
  • 3 cups of overripe mangoes
  • 2 cups of water
  • 2 tsps baking soda
  • 1 overripe banana
  • 1 1/2 tsp almond extract

Prep time: 5 mins  |  

Cook time: 35 mins  |  

Ready in: 50 mins

Serves: 12

Overripe bananas get all the attention, but what about your overripe mangoes? This recipe puts them to good use and provides an excellent grab-and-go breakfast option.

Oil FreeVeganVegetarianWFPB

Cooking Steps

  • 1
    Preheat oven to 375 degrees F (190 degrees C). Prepare two (2) loaf pans with parchment (optional). Juice starfruits.
  • 2
    In a food processor add oats and baking soda; whirl until a flour is made, set aside in separate bowl.
  • 3
    The rest of the ingredients until a smooth soup is formed.
  • 4
    Return oat flour to bowl and pulse until well combined.
  • 5
    Split evenly between load pans, and bake in preheated oven until firm in the middle; usually about 30-40 minutes.
  • 6
    Let cool in pan.

Cook's note:

You can skip the banana and use just mango, simply adjust quantity accordingly. We use the Tommy Atkins variety of mango in house.

Editor's note:

Previously frozen mangoes are fine, as long as they were ripe going into the freezer.

Related recipes

Join the Rare Fruit Council International

Become part of Miami’s tropical fruit community. Members enjoy workshops, tastings, events, and a quarterly digital newsletter with growing tips, recipes, and club updates — plus the chance to connect, ask questions, and share experiences with fellow fruit lovers.

Join the Council