Wholefood Recipes by Holly Davis

Mango Chia Pudding

About Chia

Chia seeds are very easy to prepare. I find hydrating them in water before adding other ingredients gives the best texture; they will absorb up to nine times their volume in liquid.

Many people are making big claims about the nutritional value of chia seeds. They are rich in protein and fibre and they do contain omega 3 fats but these are in alfa-linoleic acid (ALA) form, which is not a fat that we can easily utilise. I use chia seeds now and then and do not regard them as any more ‘super’ than any other properly prepared wholefood ingredient.

Mango Chia Pudding with Summer Fruit, Pistachio Cream and Toasted Coconut
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With Summer Fruit, Pistachio Cream and Toasted Coconut. this dish relies on the sweetness and flavour of ripe summer fruits. It makes a perfect light summer breakfast or dessert, with no added sugars.
Mango Chia Pudding with Summer Fruit, Pistachio Cream and Toasted Coconut
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
With Summer Fruit, Pistachio Cream and Toasted Coconut. this dish relies on the sweetness and flavour of ripe summer fruits. It makes a perfect light summer breakfast or dessert, with no added sugars.
Servings Prep Time
6serves 30minutes
Servings Prep Time
6serves 30minutes
Ingredients
Servings: serves
Ingredients
Servings: serves
Instructions
  1. Whisk the chia seeds into the water and set aside for 30 minutes.
  2. Puree the mango flesh with the orange blossom water and coconut cream and set aside.
  3. Make the pistachio cream:Push the skins off the pistachios and discard them; this is a surprisingly easy job and provides nuts with the best texture and colour.
  4. Combine the skinned pistachios with the remaining ingredients.
  5. Grind or blend to a rough dolloping consistency. If you would like a thinner mix just add a little extra coconut cream.
  6. Mix the mango puree into the chia gel.
  7. Lightly toast the coconut flakes on a tray in a moderate oven or in a heavy frypan, being careful not to burn them.
  8. Set aside to cool and offer them in a separate bowl so they stay nice and crispy.
To assemble
  1. Divide the mango mix between 6 pretty glass bowls or glasses, doing your best not to splash the sides.
  2. Spoon in a dollop of the pistachio cream. Add the cut fruits and top with a generous sprinkling of toasted coconut flakes.
  3. Serving suggestion: I like this at room temperature but it can be pre-prepared and refrigerated; if doing so add the toasted coconut as you serve so it stays crispy. Serve with a small jug of coconut cream so people can have extra if they choose.
Recipe Notes

Orange blossom water

Orange blossom water is a traditional North African and Middle Eastern ingredient and much like rose water it should be used sparingly or its heady perfume will overpower the dish.

Soaking the pistachios

Soaking the pistachios will soften the skins; so they can be easily removed. Soaking will also make them easier to digest.

Storage

Chia and pistachio mixes can be stored in airtight containers in the fridge.

Toasted coconut flakes can be kept in an airtight container in the freezer for several weeks.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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