Fresh Mango Oatmeal Congee

Fresh Mango Oatmeal Congee

This recipe has been provided to AEB as is by the Mango Board


Yield: 12 servings


  • 9 cups cooked Oatmeal Porridge, recipe follows
  • 3 cups fresh mango, small-medium dice
  • 12 each poached eggs
  • 1/4 cup pork sung
  • 3/4 cup green onion, cut small, green only
  • 4 each Fresno chili, very thin slices (about 36 slices)
  • 3/4 cup Ginger Turmeric Granola, recipe follows

Oatmeal Porridge

Yield: 9 cups

  • 3 cups old fashioned rolled oats
  • 10 cups low-sodium vegetable broth
  • 2 tbsp. reduced-sodium soy sauce
  • 2 cups, white mushrooms, thin slice
  • 2 tbsp. lime juice

Ginger Turmeric Granola

Yield: 5 cups

  • 2 1/2 cups finely shredded unsweetened coconut
  • 1 1/4 cups raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1/4 cup coconut oil, melted
  • 1/2 tbsp. pure vanilla extract
  • 1-2 tbsp. honey
  • Sea salt to taste
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. + pinch ground turmeric


  1. For Assembly, per serving: Spoon 3/4 cup hot Oatmeal Porridge into a bowl. Top with 1 poached egg, 3 tbsp. diced mango, 1 tsp. pork sung, ½ tsp. green onion, 3 slices Fresno chili and 1 tbsp. Ginger Turmeric Granola.
  2. Add the oats, broth, and soy sauce to a saucepan over high heat. Bring to a boil, and then reduce to a simmer until the oatmeal is tender, about 10 minutes. Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
  3. Preheat oven to 325° F. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet. In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark! Cool completely and store in airtight container.

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