Personally, I'd like a side of mango with about every meal these days. Lately I can find them for a reasonable price at the stores or from fruit sellers, even though they aren't really from here. I even found some pureed mango baby food on sale for super cheap at my Walmart recently. That became the inspiration for taking my normal granola recipe and turning it into something mango-coconutty that makes you think of Thailand and the beach. I only wish I was going about now. I've tried this recipe multiple times now, changing little things here and there and this is what I came up with. And if anyone finds they have a random bottle of coconut extract like I did, feel free to add a little. Why I had coconut extract I have no idea--the things you find when you're packing.
Mango Coconut Granola
1/2 cup mango puree (one packet baby food if buying)
1/4 cup coconut oil
1/4 cup honey
3 Tbs brown sugar
1/4 tsp salt
1/4 tsp coconut extract (opt)
4 cups quick-cooking oats (not instant)
1/3 cup coconut flakes
~100g dried mangoes, chopped
In a large bowl, mix mango puree, coconut oil, honey, brown sugar, and salt. Stir in oats and coconut until completely coated. Spread to a thin layer on a baking sheet. Bake at 325F (160C) for about 15 minutes, stirring once. Bake for an additional 10 minutes, stirring once if edges browning too much. Remove from oven and allow to cool on the pan, undisturbed. It will get crunchier as it cools. Add dried mango bits and store in an airtight container. Serve with yogurt or milk and enjoy!
Notes: You can use regular oil, but it does loose some of its coconut-iness--in batches I used regular oil I found it benefitted from the coconut extract. Again, not something I imagine many people have stocked! The coconut flakes I used were very fine--almost like a wheat germ--and they just blended in with the oats. Shredded coconut would be nice too, but I'd add it during the 2nd half of the cook time probably so it didn't over brown.
China people: I used this fruit puree--it wasn't entirely mango--because I got it on sale for cheap. Heinz also carries one that is a mango/apple mix. I bought the coconut "floss" here. I like buying this Hainan coconut oil. I like the 7D Philippine mangoes and recently found this to be the best deal, though it changes.
1/2 cup mango puree (one packet baby food if buying)
1/4 cup coconut oil
1/4 cup honey
3 Tbs brown sugar
1/4 tsp salt
1/4 tsp coconut extract (opt)
4 cups quick-cooking oats (not instant)
1/3 cup coconut flakes
~100g dried mangoes, chopped
In a large bowl, mix mango puree, coconut oil, honey, brown sugar, and salt. Stir in oats and coconut until completely coated. Spread to a thin layer on a baking sheet. Bake at 325F (160C) for about 15 minutes, stirring once. Bake for an additional 10 minutes, stirring once if edges browning too much. Remove from oven and allow to cool on the pan, undisturbed. It will get crunchier as it cools. Add dried mango bits and store in an airtight container. Serve with yogurt or milk and enjoy!
Notes: You can use regular oil, but it does loose some of its coconut-iness--in batches I used regular oil I found it benefitted from the coconut extract. Again, not something I imagine many people have stocked! The coconut flakes I used were very fine--almost like a wheat germ--and they just blended in with the oats. Shredded coconut would be nice too, but I'd add it during the 2nd half of the cook time probably so it didn't over brown.
China people: I used this fruit puree--it wasn't entirely mango--because I got it on sale for cheap. Heinz also carries one that is a mango/apple mix. I bought the coconut "floss" here. I like buying this Hainan coconut oil. I like the 7D Philippine mangoes and recently found this to be the best deal, though it changes.
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