Mango lime lassi bircher recipe
 Nadiya's overnight oats are definitely a wake-up call. If you love mangoes, you must try her tropical vegan bircher muesli recipe. A breakfast worth waiting all night for! 100g/3½oz flaked almonds450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes)6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 100g/3½oz flaked almonds 450g/1lb tinned mango pulp (buy in the world food aisles of most supermarkets or Asian shops, or make your own using fresh mangoes) 6 large mint leaves, finely chopped 1 lime, juice and zest 200ml/7fl oz unsweetened almond milk 150g/5½oz rolled porridge oats (not the jumbo ones) 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small piecessmall handful fresh mint, finely chopped 1 fresh mango (or a 420g/15oz tin of mango in syrup, drained), chopped into small pieces small handful fresh mint, finely chopped Method Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango.Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Dry fry the flaked almonds in a small frying pan over a medium–high heat. Toss them around until golden brown, then set aside in a bowl and leave to cool. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Put the mango pulp, mint, lime juice and zest into a large bowl that fits in the fridge. Pour in the almond milk, add half of the toasted almonds and stir well. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Add the oats and mix well again, making sure the oats are covered. Cover and pop into the fridge overnight, ready for breakfast in the morning. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up all the excess moisture of the mango. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds. Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the remaining toasted flaked almonds.