Mango chia seed pudding made with coconut milk
Dessert time just got 100 times better, trust me if you’re a fan of all things mango and coconut then you’re in the right place. Over the past few months I’ve fooling around chia seeds a lot more because I’ve managed to purchase them on special offer, needless to say I have a ton of chia seed stacked up in the pantry.
Initially I had on idea what to do with them and I’m pretty sure I’m not the only one. I bet you guys were under the impression that us foodie are knowledgeable on every single culinary item, well that’s certainly not the case with me. Being a health enthusiast means keeping up with the latest trends and contemporary superfood. Right now I would say chia seeds which hail from Latin/south America seem to be creating quite a storm.
It was my mother who introduced me to chia seeds, she’s a health buff like me, but usually I’m the one who schools her on super foods so this was rare moment which of course she relished in the opportunity of outsmarting me. Anyway, after a month of conducting some research I quickly realised how amazing chia seeds really were.
These little black dots when saturated have the ability to swell in size and yield a gelatin type of agent. This thick substance is often used in place of eggs in many vegan recipes, similar to flax eggs.
Furthermore, one of the cool health benefits of chia seeds is it digests slowly because they are full of protein (amino acids) and fibre (support the gastrointestinal tract). They’re also a good source of omega 3 fats and don’t contain any cholesterol, so if you’re looking to increase any of the aforementioned then simply add some chia to your diet.
The recipe at hand contains only one Indian spice which is commonly used in ayurvedic medicine – cardamom. Cardmom is often used to relieve a number of health issues, ranging from mouth ulcers, inflammation of the eyelids, renal problems right down to gastrointestinal disorders – it’s a highly multi purpose, pungent spice.
I think cardamon compliments mango providing its not used in excess only 1/4 teaspoon is suffice, anything more will overpower the recipe. For the prep you’ll need to give yourself at up to an hour or preferably overnight for the chia to expand in the milk. Unfortunately there’s no magic wand that can hasten the swelling stage. I like to do this overnight where possible as opposed to playing the waiting game.
Allow the chia to expand in a large jar for obvious reasons or a bowl (covered) it will absorb most of the milk, so don’t be alarmed this is normal, you can add a splash of milk to loosen up the texture if you wish.
As you can see from the pictures I created afew colourful layers, you can follow suit or simply style it the way you desire. The yellow layer is simply mango that’s been pureed. Additional sweetened isn’t required (assuming the mango is sweet) just be mindful of that. Always inspect the mango prior to purchasing, there should be no bruising at all. In order to determine the ripeness of a mango it should feel soft when squeezed with a strong sweet smell.
- 2 cups of coconut milk
- ½ cup of chia seeds
- 1 tsp of vanilla (powder or extract)
- ¼ tsp of cardamom
- 1 medium sized mango
- 3 tbsp of coconut nectar or 2tbsp of date paste
- Pour the chia seeds into a mason jar or medium sized bowl and mix with the coconut milk, cardamom, vanilla and coconut nectar or date paste.
- If using a mason jar simply put the lid on, shake well and refrigerate for up to an hour or overnight. If using a bowl simply give the contents a good stir, cover and refrigerate.
- After the given time the chia seed will appear translucent, congealed with the milk into a creamy white jelly type of consistency.
- Prepare the mango, stand the mango upright and use a paring knife to slice the left and right of each side vertically so the centre is remaining, then slice the sides and discard the stone.
- Push skin of the mango inwards so the flesh is exposed and cut into crisscross grids,be careful not to drive the knife through to the skin.
- Run the knife lengthways underneath the grid to separate the flesh from the skin.
- Puree the mango in a blender.
- Serve accordingly - mix together or in layers - your choice and enjoy!