The Miele freestanding steam oven is perfect for experimenting with different ingredients to create professional-standard dishes. This simple dessert idea uses store cupboard essentials and fresh mango for an exotic inspired result. The technique of steaming the quinoa ensures it acquires the desired delicate and fluffy texture whilst taking on the sweetness of the dates, vanilla and coconut milk. High in protein and gluten free, this recipe would also work well for a post-work out recovery breakfast, fuelling your body and preparing you for the day ahead.
For the Quinoa
4 fresh dates, pitted and finely chopped
1 vanilla pod, seeds scraped
300ml coconut milk
1 mango, finely diced
For the Sticky Mango
1 mango, peeled and cut into cheeks
2 tbsp soft light brown sugar
2 limes, juice only
Place the quinoa, dates, vanilla and 150ml of coconut milk into a solid steam container. Pour in enough water to cover the quinoa by 1cm above. Steam in the Miele Freestanding Steam Oven at 100°C for 15 minutes.
When the time is finished, remove the container from the steam oven and add the remaining coconut milk and diced mango. Lift out the vanilla pod and discard.
Heat up a frying pan over a high heat and add the sugar followed by the mango cheeks. Cook for 2 – 3 minutes or until caramelised.
Remove the mango from the pan, then add in the lime juice and two tablespoons of water. Stir to combine and make a syrup.
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