Promoting Canadian Oats

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Mango Risotto


  • 700gr of oats
  • 400gr onion, chopped
  • 250gr white wine
  • 150gr butter
  • 2000gr Mango Natural juice
  • 150gr freshly grated parmesan cheese
  • 400gr Mango
  • salt and pepper


Yield: 15 – 20 servings

  1. In a saucepan over medium heat melt half the butter and add the onion, sauté until golden.
  2. Add the oats and stir constantly to prevent it from burning, add the white wine, stirring until it is absorbed by the oatmeal.
  3. Warm the mango juice a bit and incorporate it slowly to oats as the absorbing fence stirring (this process will take 15 to 20 minutes). Season.
  4. In a non-stick skillet melt a little butter and sauté the mango dice until slightly caramelized. Reserve.
  5. Once the oatmeal is cooked, add the other half of the butter, Parmesan cheese and diced mango. Season to taste
  6. Present on bowl with a little Parmesan cheese, lemon zest and slices of fresh mango.