Mango and coconut muesli with exotic fruits

Mango and coconut muesli with exotic fruits

By
From
Botanical
Serves
4
Photographer
William Meppem

Muesli can be extremely versatile. In most recipes rolled oats are reconstituted with water then mixed with yoghurt and grated fruit such as apples and pears. In this recipe you soak the oats with fresh juice and add whatever fruit is in season that will marry well with the fruit juice you have used. Try adding fresh vanilla too, and various combinations of dried fruit and nuts. This coconut muesli is ideal for summer.

Muesli

Ingredients

Quantity Ingredient
150g dried mango, cut into short pieces
250ml pineapple juice
170g rolled oats
200ml coconut milk
1 vanilla pod, split and scraped
100g natural yoghurt

Exotic fruits

Quantity Ingredient
500ml pineapple juice
2 fresh passionfruit, pulped
4 rings ripe fresh pineapple, thinly sliced
1/4 banana, peeled and sliced on the angle
1 kiwi fruit, peeled and sliced into rounds
4 lychees, peeled, halved and stoned
1/2 mango cheek, sliced
1 small slice watermelon, rind removed and sliced into triangles
4 strawberries, cut into 3
cherries, to garnish

Method

  1. Combine the dried mango, pineapple juice and rolled oats. Leave to soak in the refrigerator overnight, for about 6–8 hours.
  2. Strain any excess pineapple juice from the oats. Combine the coconut milk and vanilla seeds, and mix well before combining with the yoghurt. Combine with the oats and mango.
  3. For the exotic fruits, combine the pineapple juice and about half of the passionfruit pulp. Add the prepared fruit, except the cherries, to marinate in the juice for at least 1 hour in a sealed container in the refrigerator. Strain the fruit (the leftover juice can be used for making smoothies).
  4. To serve, arrange the muesli in a tall glass or martini glass and decorate with the prepared fruit. Spoon over the remaining passionfruit pulp and garnish with cherries.

Chef’s note

  • The pineapple is best sliced using a Japanese mandolin, to ensure thin results.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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