Mango Chia Pudding

Mango Chia Pudding

It’s summer and it’s time for mangoes. Mango is one fruit that’s loved by adults and children alike. Did you know that mango provides up to three times of your daily vitamin A and C intake? If this is not reason enough, read on the benefits of the of chia seeds too- antioxidants, omega-3, calcium, fiber and protein are just some nutrients that come with this tiny package.

Ok,so we get that this humble South American seed rightly deserves its superfood title, but how can you eat them? They are very similar to the sabja seeds we get here in India which come from the sweet basil plant and mostly used in the very famous falooda. You can start simply by just sprinkling a teaspoon of chia seeds on salads, on yogurt or through porridge. They can also be added to juices and smoothies. If you are feeling a little more adventurous and want to make the seeds the main event then try a pudding. You can start with this amazing Mango Chia Pudding.  Something that’s indulgent and healthy at the same time and is vegan and gluten free too!

Mango Chia Pudding | Vegan Recipe

Serves 2 | Prep time : Overnight resting required | Cooking time : 5 min

Ingredients:

Coconut Milk – 200ml

Chia seeds – 4 tbsp (You can even use sabja seeds, if you don’t have access to chia seeds)

Yoghurt – 1/2 cup, whisked well (You can use yoghurt from almond milk for a vegan recipe)

Honey or maple syrup – 2 tbsp

Chopped mango or mango purée – 1 cup

Vanilla essence – optional

Directions:

• In a glass bowl, combine the coconut milk, honey and chia seeds. Rest for about 3-4 hours. You can also add vanilla essence to make this a bit more interesting. Bear in mind, chia seeds have no flavour, so do ensure you pack a punch with flavour combinations. Add more honey if you like it sweeter. 
• In a jar or serving glass, pour whisked yoghurt then layer over the coconut and chia seed mix.
• Rest it over night in the fridge until it becomes thick.
• Serve with mango purée or pieces.