Mango Chia Pudding with Summer Fruit, Pistachio Cream and Toasted Coconut
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
Mango Chia Pudding
Pistachio Cream
Fruit and Coconut Topping
  • handful coconut flakes
  • 1small mangoor other seasonal fruits, sliced or diced according to taste
  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.


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.

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