Chia I have been posting a few recipes using mango this week. The reason for this is that we bought a delicious box of fresh mangoes from the farmers market that we stumbled across during a day trip to Abu Dhabi. When I got home and opened the box i discovered that there was actually two layers of mangoes, not just the one. So here i am with 24 mangoes to use up within a week or so. These mangoes were extremely sweet, much sweeter than the ones that we are used to in Australia. I found eating them whole was a little too sweet, though the kids loved them this way.
So mango chia pudding it is. Normally when i make a chia pudding I am using some sort of berry, which produces a thiner pudding. This pudding came out very thick and nearly solid. At first I thought it was going to be a failure, but the taste was amazing and the thick texture was just as nice as the thinner versions.
I enjoyed it the most by adding a few scoops of the pudding onto some organic natural yoghurt, sprinkled with some fresh almond and flax meal.
If you prefer a thinner pudding, either add a little more coconut milk or just reduce the amount of chia seeds. Either way I am sure you and the kids will love this mango chia pudding.
- • 1 cup coconut mil
- • ¼ cup chia seeds reduce if you want a thinner pudding
- • 2 mangoes I used two as these mangoes were quite small.
- Peel the mango ant cut the flesh off the seed.
- Combine the coconut milk and mango into a blender and process until smooth.
- Stir through the chia seeds.
- Pour the mixture into individual pots (great for on-the-go snacks) or one larger dish.
- Place in the fridge to set for at least 2 hours or overnight.