Mango Compote and Granola with Light Mascarpone Cream

kelloggs
If you want a super nutritious and delicious breakfast, take advantage of mango season and prepare this compote with granola that has various textures and a delicious mascarpone cheese cream that will take you to cloud nine!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons butter
  • 4 cups mango, in cubes
  • 1 cup sugar
  • 1/2 cups water
  • 1 teaspoon vanilla essence
  • 1 1/2 cups granola, with Kellogg’s® quinoa
  • 1 cup whipping cream, (for the cream)
  • 1 cup mascarpone cheese, (for the cream)
  • 2 tablespoons icing sugar, (optional)
  • 4 tablespoons granola, with Kellogg’s® quinoa (for decoration)
  • 4 tablespoons cranberries, (for decoration)
Preparation
20 mins
15 mins
Low
  • For the compote, in a saucepan over low heat, melt the butter and add the mango. Cook for two minutes.
  • Add the sugar, water, and vanilla, and cook over low heat for 15 minutes or until the mango is cooked. Chill and mix with the granola with Kellogg’s® quinoa.
  • For the cream, whip the heavy cream in a mixer until soft peaks form and mix with the cheese and powdered sugar.
  • In small glasses, place a bit of compote, cover with the cream and repeat; decorate with more granola with Kellogg’s® quinoa and blueberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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