Let’s start with the coconut sauce. Place the coconut milk, sugar and cornflour in a frying pan.

Mix well with a whisk to remove any lumps of cornflour. You can swap the sugar for your favourite sweetener.

Turn the hob on to a medium heat. Keep stirring occasionally as it thickens very quickly; when you see it start to bubble up at the edges, cook for a further 30 to 60 seconds, stirring to prevent large lumps from forming. Don’t let it get too thick, as it may thicken further whilst it rests.

In another pan, we’ll make the quick-cook oats. Bring the coconut milk and maple syrup to the boil.

Once it’s boiling, add the quick-cooking oats, stir well, reduce the heat and cook for 3 minutes.

Remember that quick-cooking oats take less time to soften than rolled oats or traditional oats.

Stir occasionally to ensure it cooks evenly and doesn’t stick to the pan. After 3 minutes, remove from the heat and add the vanilla.

All that’s left is to cut up the mango – I recommend using one that’s very ripe so it’s soft and sweet. Cut half a mango, peel it and slice it thinly or dice it.

Spoon the oats onto a plate, arrange the sliced mango on one side and top with the coconut sauce on the other.

Finish with a few sesame seeds and enjoy straight away.