Mango Chia Seed Pudding
Treat yourself to this tropical themed mango chia seed pudding
Servings 4 servings
For the mango puree
- 2 medium sized mango roughly 2 ½ cups if frozen
- ¼ teaspoon cardamom powder
For the chia pudding
- 1 can of full fat coconut milk 2 cups
- ½ cup of chia seeds
- 1 teaspoon of vanilla extract
- ¼ teaspoon of cardamom
- 3 tablespoon of maple syrup agave or nectar works well too!
To slice the mango
Place the lengthways 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.
Score the mango flesh in a crossways manor.
Run the knife lengthways underneath the grid to separate the flesh from the skin.
To make the chia pudding and mango puree
Pour the chia seeds into a medium sized bowl and mix with the coconut milk, ¼ teaspoon of the cardamom powder, vanilla and syrup and thoroughly whisk everything together.
Place chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.
Meanwhile while the chia seeds are being refrigerated prepare puree by add the mango pieces and ¼ teaspoon of cardamom powder to a blender
Puree into a smooth consistency
Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass.
Refrigerate or serve immediately.
- Use Almond milk if you don't care to use coconut milk
- If using wine glasses please note that this recipe will fill 2 small wine glass to the trim (see picture). Only fill the glasses half way if you want to carry over the pudding to 4 glasses.
- The serving size will vary depending on the size of your glasses.
- You can prep this pudding in the evening an make it into an overnight dessert
- When adding the coconut milk to the chia seeds be sure to whisk them thoroughly or else the seeds will simply settle at the bottom your bowl.
- It's okay to remove the bowl from the refrigerator and whisk one more time.
- Make sure the chia seeds are completely thick and jello like before adding the mango puree.
- Use Frozen mango if needed (2 ½ cups) tightly packed should suffice
- Puree the mango in a food processor or blender
- Make sure your mangoes are soft and sweet (you should be able to smell their sweetness). If they are not sweet enough add some sweetener to your puree.
Calories: 340kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 22g | Sodium: 20mg | Potassium: 509mg | Fiber: 9g | Sugar: 25g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 166mg | Iron: 6mg