### TranslatedIngredients: 1 cup Buckwheat Flour (Kuttu Ka Atta) - kuttu ka dalia,1 Ripe Bananas,1 cup Mango (Ripe),5 Dates,3/4 cup Milk - almond milk,2 teaspoons Lemon juice,10 Cashew nuts - soaked for 30 minutes,4 Strawberries - other fruits are also optional,4 Badam (Almond) - slivered ,2 sprig Mint Leaves (Pudina) ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 2 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mango Buckwheat Porridge recipe, wash the buckwheat groats thoroughly using a mesh sieve as they are very slimy after soaking.Make sure that water runs clear free from any slime after washing.Drain the excess water and add this to a blender/mixer jar.Add all the other ingredients like the almond milk, lemon juice, cashew nuts, ripe bananas, dates and mangoes.Blend till smooth and and few tablespoons more milk if you need a thinner porridge, serve in bowls.Garnish Mango Buckwheat Porridge with strawberry, badam and mint leaves and serve. Make Mango Buckwheat Porridge while you are holding a fast or a breakfast powering you for the rest of the day. You can also accompany it with Bermuda Grass Ginger & Pepper Juice or Beetroot, Amla And Pudina Juice Recipe.