- 3 cups rolled oats
- 3 cups of overripe mangoes
- 2 cups of water
- 2 tsps baking soda
- 1 overripe banana
- 1 1/2 tsp almond extract
Preheat oven to 375 degrees F (190 degrees C). Prepare two (2) loaf pans with parchment (optional).
In a food processor add oats and baking soda; whirl until a flour is made, set aside in separate bowl.
The rest of the ingredients until a smooth soup is formed.
Return oat flour to bowl and pulse until well combined.
Split evenly between load pans, and bake in preheated oven until firm in the middle; usually about 30-40 minutes.
Let cool in pan.
You can skip the banana and use just mango, simply adjust quantity accordingly. We use the Tommy Atkins variety of mango in house.
Previously frozen mangoes are fine, as long as they were ripe going into the freezer.