Sometimes, we all need to be reminded of what’s to come. And right now during cold but not cold Martha’s Vineyard winter, the one thing I’m looking forward is to summer. Heck, I’ll take spring if it just gets here fast enough. This mango-coconut granola will get you singing a summer song in no time!
We’re all overdosing on winter comfort foods: soups, stews, curries, and creamy pastas. We forget about the bright summer fruits, that although not available fresh right now, are available in other forms. Such is the current situation for mangoes.
Mangoes are my reference to summer. Blending fresh mangoes with a touch of cinnamon for a breakfast smoothie, or as a mid-afternoon snack during the hot days. Since fresh mangoes are not available in New England right now, I was happy to find the Bare Fruit Snacks. They offer three types of apple chips, as well as dried cherries, mangoes and pears.
Some information from their website:
- 100% Organic – Bare Fruit dried apple chips and fruit snacks are made from Certified 100% Organic Fruit, ensuring that you are getting healthy pesticide free snacks for you and your family. Even the cinnamon we use in our cinnamon apple chips is 100% organic.
- Baked, Not Fried – Bare Fruit is cored, sliced and baked in wood-burning ovens for over 10 hours, at a very low temperature, to preserve nutrients, freshness, and taste.
- Low in calories, high in fiber and naturally sweet.
- No additives, No preservatives, No added sugar
- Free of GMOs (Genetically Modified Organisms). The fruit that we use in our dried fruit snacks comes from trees and plants from the original seed stock and not from scientifically engineered plants.
- Cholesterol Free
- 1 yr long shelf life with no refrigeration required
- Kosher and Gluten-Free
Recipe for Mango-Coconut Granola
Mango-Coconut Granola
Print Recipe
Ingredients
- 1 package dried mango
- ¼ cup shredded coconut
- 1 cup rolled oats
- 1 box raisins
- 2 tablespoons slivered blanched almonds
- 1 teaspoon molasses
- ¼ teaspoon almond extract
- to taste: vanilla salt cinnamon, allspice, nutmeg, cloves
Instructions
- Preheat oven to 350F degrees. Grease a baking tray with olive oil.
- In a medium bow, mix all the ingredients together.
- Pour on baking tray and bake for 10-20 minutes, until golden brown and crisp.
You know I’m a mango fan like you are and this granola looks just perfect:)LOVE the coconut in it and need some right now for a snack:)
I was just thinking about changing up my favorite granola recipe with some tropical flavors which, of course include mango and coconut!
Thanks for the recipe and link for Bare Fruit! The place I usually buy it only has sugared dried mangoes so Bare Fruit is a great find!
My ideal granola would include any of these: unsugared dried blueberries, chopped figs, dates, papayas, mangoes, pears…chopped raw cashews, pistachios, pecans or almonds…soy nuts, dried chickpeas, raw pumpkin seeds, raw sunflower seeds…maybe a sprinkling of flax meal and the yummy spice mix you mentioned!
I miss all summer fruits from strawberries to melons to fresh figs, especially organic and freshly picked. They all remind me of sunny summers sloppily eating juicy fruits, walking barefoot in cutoffs and picnicking with my family. 🙂
Yep, a great recipe to help you think of the tropics. It’s been a weird winter here in New England!
nice opinion.. thanks for sharing....
Mmmm…mphh….crunchcrunchcrunch. I would comment, but my mouf is full! Is there any fat in it? Coconut oil sounds promising (you have me hooked; I put it in/on everything, now)! lol
What a great recipe. The mango coconut combo sounds perfect.
I can’t wait for all the summer berries and tomatoes…makes my mouth water just thinking about it!
This recipe looks amazing! I love granola!!
This is interesting. Why haven’t I made granolas before? Thanks for sharing your recipe!
“Happy Cooking”