I make this in bulk but feel free to halve the recipe.
Serves 8 to 10
900g mango puree (if you can find it ready made use that, I found tins of mango halves and pureed them, use fresh too if preferred)
300g rolled oats
2 fresh mango, cubed to decorate
1 bunch fresh mint, finely sliced
1 cup dessicated coconut
500ml unsweetened soy milk
Add the mango puree into a large bowl, add the almond milk and mix well.
Next add the rolled oats, coconut and half the chopped mint. Stir well, cover with cling wrap and leave in the fridge overnight.
To serve add fresh mango on top and sprinkle with the leftover mint.