Champús

Ingredients

Instructions

1. 1

   Prepare the fruit and base ingredients: dice the mango and pineapple into small, even pieces so they warm through quickly and spoon easily. Drain the hominy well. This short prep keeps the total cooking time within 30 minutes.

2. 2

   In a medium saucepan, combine the water, cinnamon stick, cloves, sugar, and salt. Bring to a boil over medium-high heat, then reduce to a lively simmer for 5 minutes so the spices perfume the liquid.

3. 3

   Add the drained hominy and simmer for 8 minutes, stirring occasionally. Lightly crush a small portion of the hominy against the side of the pan with a spoon; this releases starch and gives the champús a gently porridge-like body without needing a thickener.

4. 4

   Add the diced pineapple and cook for 4 minutes more, until the fruit is hot and slightly softened but still distinct. Pineapple is added first because it benefits from a little extra cooking compared with mango.

5. 5

   Stir in the diced mango and lime juice, then simmer for 2 minutes. Taste and adjust sweetness if desired; the finished champús should be warmly spiced, lightly sweet, and fruity rather than syrupy.

6. 6

   Remove the cinnamon stick and cloves. Let the champús rest off the heat for 3 minutes to settle and thicken slightly.

7. 7

   Ladle into 2 bowls or mugs and finish with a light dusting of ground cinnamon. Serve warm.

Nutrition per serving

Notes

• •Using canned cooked hominy makes this beginner-friendly and keeps the dish within the 30-minute limit.
• •For a looser, drinkable version, add 50-100 ml more water during simmering.
• •If your mango is very sweet, you can reduce the sugar by 5-10 g.
• •This is best served warm, but leftovers can be chilled and gently reheated with a splash of water.

Background