1. For the millet: Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet
and cinnamon stick. Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes. Add 1 3/4 cups water and the salt. When the water comes to a boil, lower the heat, cover and simmer for 25 minutes. Fluff the millet with a fork and transfer to a bowl to cool completely.
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.