Millet has been grown and eaten in Africa for thousands of years. This refreshing millet dessert would make a delicious healthy breakfast as well. Feel free to substitute a variety of other fruits for the mango.
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2. For the mango and ginger syrup: While the millet is cooking, put the sugar, ginger, scraped vanilla seeds and pod, salt and 2/3 cup water in a small saucepan and bring to a boil. Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes. Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving.
3. For the buttermilk: Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving.
4. Spoon the millet into 6 small bowls and top each serving with about 1/2 cup buttermilk. Spoon some mango on top and drizzle with some of the syrup.
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