Post by: TEAM UMAG

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Mango Ginger Breakfast

Ginger is one of a few superfoods that you’ll want to incorporate into your diet. The best way to do that is through recipes that might pique your fancy.
This mango ginger breakfast bowl blends granola, coconut, ginger, yogurt, and mango to form a morning masterpiece of nutrition. The granola’s crunch and the mango’s sweetness make this the perfect meal.
Substituted for your dietary needs, like the type of yogurt or granola you use, and instantly fall in love with the bright contrast of flavors that will help you start your day with a flourish.
In my rendition of this recipe, I opted for non-dairy yogurt and candied ginger from Amazon. If you’re feeling creative and have the time, try your hand at the DIY Candied Ginger recipe below.

Magnificent Mango Ginger Breakfast Bowl

Courtesy of Tricia, at SavingDessert.com

Prep Time: 10 mins (including assembly)
Servings: 2 bowls

INGREDIENTS

1 cup plain Greek-style yogurt
2 tablespoons candied ginger chopped
½ cup hemp granola
1 cup fresh mango chopped
2 tablespoons unsweetened coconut
2 cups water
2 cups granulated raw sugar

METHOD

Layer all the ingredients in glasses, or combine them in a bowl.
Serve and enjoy!

*Note*
– Use your favorite greek-style yogurt, or *try your hand* at making your own!

DIY CANDIED GINGER

By Tricia at savingdessert.com

Fullstar 6-in-1 Mandoline Slicer For Kitchen

Price: $24.98

INGREDIENTS

2 tablespoons candied ginger chopped
2 cups water
2 cups granulated raw sugar

METHOD

Peel the skin away from your ginger. Use a mandoline slicer to create ¼-inch thick slices from the long side of the ginger.
Bring the water and 2 cups sugar to a boil in a deep, heavy-bottom saucepan. Stir until the sugar dissolves, then add the ginger. Stir occasionally and boil for 30 to 45 minutes or until the ginger is tender but not mushy.
Remove from the heat and drain the ginger, reserving the syrup.

Separate and dry the pieces on a wire rack set over a piece of foil (for easy cleanup) until no longer wet but still tacky.
Blend the candied ginger with 3 tablespoons raw granulated sugar.
Store in an airtight container up to 2 weeks. Feel free to refrigerate the ginger for a longer shelf life.
Serve and enjoy!

*Notes*
– Makes one and a half cups of candied ginger.
– Use the syrup from the candied ginger process for tea, toppings, and tangy taste makers!

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TEAM UMAG

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