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.
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| Rate this recipe! | Print Recipe |
| Servings | Prep Time |
| 6serves | 30minutes |
| Servings | Prep Time |
| 6serves | 30minutes |
- Mango Chia Pudding
- 125 ml water
- 5 tbsp chia seeds
- 1 large ripe mango makes approximately 1 cup of puree
- 1 1/2 tsp orange blossom water see recipe notes
- 2 tbsp coconut cream
- Pistachio Cream
- 1/3 cup pistachios soaked for 6 hours in tepid water with a pinch of salt, drained and rinsed well
- 3 tbsp coconut cream or to taste
- zest orange 1/2 orange
- zest lime 1 lime
- small pinch sea salt optional
- Fruit and Coconut Topping
- handful coconut flakes
- 1 small mango or other seasonal fruits, sliced or diced according to taste
Ingredients
Servings: serves |
- Whisk the chia seeds into the water and set aside for 30 minutes.
- Puree the mango flesh with the orange blossom water and coconut cream and set aside.
- 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.
- Combine the skinned pistachios with the remaining ingredients.
- Grind or blend to a rough dolloping consistency. If you would like a thinner mix just add a little extra coconut cream.
- Mix the mango puree into the chia gel.
- Lightly toast the coconut flakes on a tray in a moderate oven or in a heavy frypan, being careful not to burn them.
- Set aside to cool and offer them in a separate bowl so they stay nice and crispy.
- Divide the mango mix between 6 pretty glass bowls or glasses, doing your best not to splash the sides.
- Spoon in a dollop of the pistachio cream. Add the cut fruits and top with a generous sprinkling of toasted coconut flakes.
- 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.
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
