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Recipe of Mango compote and Granola with Mascarpone Light Cream
Recipe

Mango compote and Granola with Mascarpone Light Cream

20 mins
15 mins
Low
57
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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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Ingredients

4 portions
  • 3 tablespoons butter
  • 4 cups mango, in cubes
  • 1 cup sugar
  • 1/2 cups Water
  • 1 teaspoon liquid vanilla
  • 1 1/2 cups granola, with quinoa Kellogg's®
  • 1 cup whipping cream, (for the cream)
  • 1 cup mascarpone cheese, (for the cream)
  • 2 tablespoons powdered sugar, (optional)
  • 4 tablespoons granola, with Kellogg's® quinoa (to decorate)
  • 4 tablespoons cranberry , (to decorate)

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.

PRESENTATION

Serve in glasses making layers of fruit and cheese.

TIPS

If you missed the mango season, you can use peach or blackberries instead.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Perla Magadan
18/11/2018 21:56:36
Excelente

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