Tropical Mango Coconut Oatmeal Recipe
My mango coconut oatmeal recipe puts a tropical spin on a hearty breakfast. Made from an oats and coconut milk base, this oatmeal also has mango, coconut, honey, and cardamom, bringing lots of flavor to the table.
Finished with lime juice and desiccated coconut or coconut flakes, this is a super quick, fun, and tasty way to start the day!
Mango Coconut Oatmeal Recipe
Ingredients
To make my mango coconut oatmeal recipe, you’ll need the following ingredients:
- Oats – 1 cup oats
- Coconut Milk – 1 can coconut milk (14oz or 400ml)
- Cardamom – 4-5 pods or a pinch of cardamom powder (see notes for substitutes if you don’t have cardamom)
- Water – ½ cup water
- Lime Zest – zest from 1 lime
- Lime Juice – 1 tsp of lime juice (or more to taste)
- Salt – pinch of salt (enhances the flavor and sweetness)
- Honey – 3 tbsp of honey (plus more to taste to top the oatmeal)
- Mango – 2 fresh mangoes (or about 2 1/2 cups of cubed mango)
- Desiccated Coconut (and other optional toppings)
Ingredient Notes
Oats – I used Scottish oats, but you can also use rolled oats or quick-cooking oats. If using steel-cut oats (not the quick-cooking steel-cut oats), you generally need to simmer for about 20 minutes. In this case, increase the liquid by adding another half cup of milk or water.
Cardamom – If you don’t have cardamom in your pantry, you can use 1 tsp of vanilla instead or some freshly grated nutmeg or a pinch of ground cinnamon. You could also omit this from the recipe, as the rest of the ingredients will still make a very flavorful oatmeal!
Step-by-Step Instructions
Step 1 – Peel and cube the mangoes if using fresh mangoes.
Step 2 – Blend the coconut milk, cardamom pods, and one of the cubed mangoes. Set aside the other cubed mango (we’ll use the second one for topping the oatmeal).
Step 3 – To a pot, over medium heat, add the mango-milk mixture, salt, honey, oats, lime juice, and lime zest.
Step 4 – Bring the oatmeal to a boil, stirring occasionally. Once it’s boiling, turn the heat to low and keep stirring for around 5 minutes or until you get the desired consistency.
Step 5 – Serve it in your favorite breakfast bowl, topped with the remaining cubed mangoes, desiccated coconut or coconut flakes (optionally), and more honey to taste.
Serving Suggestions
Other toppings you could try include additional chopped fruits. Banana, peach, and pineapple all work well with mango.
You could also top it with crushed nuts or a dollop of plain yogurt.
There’s so much room for creativity and to make this oatmeal the way you like it, so have lots of fun.
Oh, and there are plenty more sweet and tasty ways to make your morning oatmeal delicious.
Why not try my blueberry oatmeal and strawberry oatmeal recipes, and see which are your favorites?
Especially with kids, these sweet and tropical flavors add punch to a dish that, while nutritious, can otherwise sometimes be a little bland.
Recipe Card
Ingredients
- 1 cup oats
- 1 can coconut milk 14oz or 400ml
- 4-5 cardamom pods or a pinch of cardamom powder see notes for substitutes if you don’t have cardamom
- 1/2 cup water
- zest from 1 lime
- 1 tsp of lime juice or more to taste
- pinch of salt
- 3 tbsp of honey plus more to taste to top the oatmeal
- 2 fresh mangoes or about 2 1/2 cups of cubed mango
- desiccated coconut or coconut flakes and/or other optional toppings
Instructions
- Peel and cube the mangoes.
- Blend the coconut milk, cardamom pods, and one of the cubed mangoes. Set aside the other cubed mango (we’ll use the second one for topping the oatmeal).
- To a pot, over medium heat, add the mango-milk mixture, salt, honey, oats, lime juice, and lime zest.
- Bring the oatmeal to a boil, stirring occasionally. Once it’s boiling, turn the heat to low and keep stirring for around 5 minutes or until you get the desired consistency.
- Serve it in your favorite breakfast bowl, topped with the remaining cubed mangoes, desiccated coconut or coconut flakes (optionally), and more honey to taste.
Notes
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Looking for exciting ways to make your morning oatmeal tastier? Keep this recipe for safekeeping by saving it to one of your breakfast idea boards.
