Mangoes contain 20+ enzymes that pre-digest oats while you sleep, creating natural pudding texture without cooking.
Blended Mango Oats
Kickstart your morning with a luscious blend of mango and oats that transforms breakfast into a delightful treat! This creamy concoction combines ripe mangoes, velvety yogurt, and hearty rolled oats for a pudding-like experience that's both satisfying and delicious. Whip it up in minutes for a tropical twist on your morning routine!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup mango diced. frozen + thawed or fresh (170g) (240 ml)
🥛Dairy & Eggs(2)
- ½ cup milk (any plant-based milk works too) (125ml) (120 ml)
- 1 cup yogurt (i used plain Greek yogurt) (250g) (240 ml)
🫙Pantry Staples(2)
- 2 cups rolled or quick oats (240g) (480 ml)
- 80 g white chocolate melted with ½ tbsp coconut oil (2.82 oz)optional
📦Other(2)
- 2 tbsp chia seeds (30 ml)optional
- 4 scoops of unflavoured protein powder
👨🍳 Instructions
- 1
Add the mango, oats, yogurt, protein powder, and milk to a blender. Blend until smooth and thick. Should be pourable.
- 2
Divide the diced mango (for serving) between four jars or containers.
- 3
Pour the blended oats mix over the mango.
- 4
(Optional) microwave stir the white chocolate with coconut oil in 20 second increments (stirring in between) until melted. Pour over the oats to form a shell.
- 5
Close the lid and chill in the fridge for at least 1.5 hours, or overnight, until set.
💡 Pro Tips
- ✓Freeze your mango chunks for 30 minutes before blending to create a thicker, ice cream-like consistency without diluting with ice, as frozen fruit maintains cellular structure better than ice.technique30 minutes freezing
- ✓Use a 3:1 ratio of milk to oats for optimal absorption - oats can absorb up to 3 times their weight in liquid while maintaining creamy texture without becoming gluey.ingredient3:1 ratio
- ✓Blend on high speed for exactly 60-90 seconds to break down oat fibers completely, creating smooth texture while avoiding over-blending which generates heat and thins the mixture.timing60-90 seconds
- ✓Temper white chocolate to 88-90°F before adding coconut oil to prevent seizing - the fat content difference can cause chocolate to clump if temperature differential exceeds 10°F.technique88-90°F
- ✓Chill containers in freezer for 15 minutes before adding mixture to accelerate setting time by 40% and create firmer bottom layer that won't mix with toppings.equipment15 minutes, 40% faster
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Mangoes contain 20+ enzymes that pre-digest oats while you sleep, creating natural pudding texture without cooking.
Blended Mango Oats
Kickstart your morning with a luscious blend of mango and oats that transforms breakfast into a delightful treat! This creamy concoction combines ripe mangoes, velvety yogurt, and hearty rolled oats for a pudding-like experience that's both satisfying and delicious. Whip it up in minutes for a tropical twist on your morning routine!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup mango diced. frozen + thawed or fresh (170g) (240 ml)
🥛Dairy & Eggs(2)
- ½ cup milk (any plant-based milk works too) (125ml) (120 ml)
- 1 cup yogurt (i used plain Greek yogurt) (250g) (240 ml)
🫙Pantry Staples(2)
- 2 cups rolled or quick oats (240g) (480 ml)
- 80 g white chocolate melted with ½ tbsp coconut oil (2.82 oz)optional
📦Other(2)
- 2 tbsp chia seeds (30 ml)optional
- 4 scoops of unflavoured protein powder
👨🍳 Instructions
- 1
Add the mango, oats, yogurt, protein powder, and milk to a blender. Blend until smooth and thick. Should be pourable.
- 2
Divide the diced mango (for serving) between four jars or containers.
- 3
Pour the blended oats mix over the mango.
- 4
(Optional) microwave stir the white chocolate with coconut oil in 20 second increments (stirring in between) until melted. Pour over the oats to form a shell.
- 5
Close the lid and chill in the fridge for at least 1.5 hours, or overnight, until set.
💡 Pro Tips
- ✓Freeze your mango chunks for 30 minutes before blending to create a thicker, ice cream-like consistency without diluting with ice, as frozen fruit maintains cellular structure better than ice.technique30 minutes freezing
- ✓Use a 3:1 ratio of milk to oats for optimal absorption - oats can absorb up to 3 times their weight in liquid while maintaining creamy texture without becoming gluey.ingredient3:1 ratio
- ✓Blend on high speed for exactly 60-90 seconds to break down oat fibers completely, creating smooth texture while avoiding over-blending which generates heat and thins the mixture.timing60-90 seconds
- ✓Temper white chocolate to 88-90°F before adding coconut oil to prevent seizing - the fat content difference can cause chocolate to clump if temperature differential exceeds 10°F.technique88-90°F
- ✓Chill containers in freezer for 15 minutes before adding mixture to accelerate setting time by 40% and create firmer bottom layer that won't mix with toppings.equipment15 minutes, 40% faster