Mango Barley Porridge with Blackberries

Mango Barley Porridge with Blackberries

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 colorful 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 BlackberriesMango Barley Porridge with Blackberries
Recipe by
Published on May 15, 2008

Simple, sweet, creamy and colorful breakfast barley porridge simmered in mango juice with chunks of fresh juicy mango and tart plump blackberries

Print this recipePrint this recipe

Ingredients:
  • 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 (1/2 cup) blackberries
Instructions:
  • 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 1/2 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.

Makes 4 to 6 servings
Mango Barley Porridge with Blackberries

14 comments:

arundati said...

thanks for the wonderful entry!! looks great and is healthy too....right to kick start the day!! see you at the round up!!

Meeta said...

I am not a porridge person, but, Lisa if you served me this I would gladly dig into it. Mangoes and blackberries yummy!

Ricki said...

Fabulous way to use barley. . . looks fantastic. Another great breakfast!

Allie said...

I am so not a porridge eater normally, but that looks amazing! I'm going to have to make it when I've got an extra couple hours!

Lucy said...

I know which kitchen I'd rather be having my bteakfast in this morning, I can tell you.

Lucy said...

Breakfast...stupid fingers...too early...

Cynthia said...

What a great idea - barley with mango. Gotta to try this.

Kevin said...

I have not tried a barley porridge yet. I really like the sound of a mango and blackberry barley porridge.

Antonio Tahhan said...

Yay, cardamom!! I just made an entry about how popular my favorite little spice is getting. This porridge looks absolutely stunning! I can't wait to try this one out!

Lina said...

wow! That looks so fresh and wonderful! I have a big carton of blackberries. I should do something with them before they go bad...

winedeb said...

I love it! Another way to use Mango's!!!! How great looking are those!

cookinpanda said...

So interesting! I love it. The perfect combination of sweetness and carbohydrates. I am dying to try this.

LisaRene said...

This is so pretty and appetizing. Very inventive to use barley in a fruity breakfast dish, sounds delicious and hearty!

Jen said...

This must be fate- I am staring at a ripe mango that needs to be eaten and we have half a sack of barley in the cupboard that I haven't known what to do with...