Tangy chunks of mango in a thick, creamy mango juice broth surrounding soft and chewy grains of barley, topped with the mild tartness of fresh blackberries — even the most reluctant of porridge eaters will be back for a second bowl of this naturally sweet and colourful breakfast delight. Cooked at low temperature in a risotto style with the juice slowly added to preserve the barley, this porridge does take about two hours to cook even though the preparation and method are extraordinarily simple, so it's definitely not a weekday breakfast option for most of us. But do try it on a Sunday morning when you've got plenty of time — your family will love you for it.
Mango barley porridge with blackberriesI'm sharing this with Escapades who will be hosting the next edition of Weekend Breakfast Blogging. The theme is mangoes.
1 cup pearl barley
2 1/2 cups water
2 cups mango juice, room temperature
6 green cardamom pods
1/2 teaspoon sea salt
1 tablespoon honey
1 large red mango, peeled and chopped
1/4 pint blackberries
Rinse the barley and soak overnight in 2 1/2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to its lowest setting and cover. Simmer, stirring every 10 minutes or so, for 45 minutes.
Stir in 1 cup of the mango juice. Put the cardamom pods in a tea ball and add to the saucepan along with the salt. Cover, and continue to simmer, stirring every 10 minutes as before.
After 20 and 40 minutes, stir in another ½ cup portion of the mango juice, while continuing to stir every 10 minutes. When the last portion of the mango juice has cooked in the barley for 20 minutes, you should end up with a thick, but not too thick porridge. Remove the tea ball and stir in the honey and chopped mango. Simmer for 5 minutes.
Serve hot or at room temperature, topped with fresh blackberries. Serves 4 - 6.