Coconut Granola & Dried Mango

Name: Coconut Granola & Dried Mango
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: Makes 1 small baking tray of granola
Cuisine: United States
Ingredients: 70 ml (2¼ fl oz) coconut oil or sunflower oil; 35 g (1¼ oz) Brazil nuts, roughly chopped; 150 g (5½ oz) honey; 35 g (1¼ oz) unhulled sesame seeds; 200 g (7 oz/2 cups) large oat flakes (rolled oats); 40 g (1½ oz) desiccated (shredded) coconut; 1 teaspoon natural vanilla extract; ¼ teaspoon salt; 40 g (1½ oz/¼ cup) sunflower seeds; 35 g (1¼ oz) rice flour; 1 tablespoon raw (demerara) sugar; 1 mango, ripe but not soft; 35 g (1¼ oz) cashew nuts, roughly chopped

Preparation info

Makes
1
small baking tray of granola

Difficulty
Easy
Ready in
3 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Eugénie, who helped me make the recipes in this book, makes the best granola I’ve ever tasted. No exaggeration. This recipe is especially addictive. It’s the perfect topping for porridge, an acai cup, yoghurt, ice cream...

Ingredients

Dried Mango

1 mango, ripe but not soft

Americas
United States
Vegetarian
Breakfast
New York

Method

Dried Mango

Preheat the oven to 90°C (200°F/Gas ½). Cut the mango into slices about 5 mm (¼