If you want a super nutritious and delicious breakfast, take advantage of the mango season and prepare this compote with granola that has different textures and a delicious mascarpone cheese creame that will take you to the clouds!
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Ingredients4 portions
Preparation
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 on low heat for 15 minutes or until the mango is cooked. Chill and mix with granola with Kellogg's® quinoa.
For the cream, beat the whipping cream in the blender until it has soft peaks and mix with the cheese and the sugar.
In small glasses place a little compote, cover with the cream and repeat, decorate with more granola with Kellogg's® quinoa and blueberries.
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