Mango Chia Seed Pudding
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium sized mango (roughly 2 1/2 cups if frozen)
- ΒΌ tsp cardamom powder
- 1 can of full fat coconut milk (2 cups)
- Β½ cup of chia seeds
- 1 tsp of vanilla (extract)
- ΒΌ tsp of cardamom
- 3 tbsp of maple syrup (agave or nectar works well too!)
Method
- 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 manner.
- Run the knife lengthways underneath the grid to separate the flesh from the skin.
- Pour the chia seeds into a medium sized bowl and mix with the coconut milk, 1/4 tsp 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 the puree by adding the mango pieces and 1/4 tsp 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.