First post from Australia! I've been enjoying the produce of Western Australia, along with tea and biscuits, lots of nutella, and delicious lamb. My Grandma introduced me to Kensington Pride mangoes. These tiny mangoes grow in one of her friend's backyard. They are succulent, juicy, dark orange, and have a more concentrated flavour than mangoes in Texas. I dare say they are tastier than the variety I ate in Jakarta. To sum it up - they are amazing and I have been eating the same breakfast or "brekky" in the compulsively shortened Aussie lingo.
Mangoes and Blueberries with Greek Yogurt
Ingredients
1 Kensington Pride mango (or about a cup of any yummy mango)
Handful of blueberries
1 scoop organic greek yogurt - unsweetened
A drizzle of local honey
This 'recipe' is barely a recipe, just mix and eat!
Looks wonderful and I bet it tasted a treat too.
ReplyDeleteI wonder what profound impacts some walnuts, roasted oats & a few mint leaves would do to this recipe? -_^
You've just got me excited about breakfast again!