In this blazing summer, serve your senses with a cool mouthful of Mango Chia Pudding, a perfect treat for a hot sunny day!
After a looong long wait I’m back with a dessert fit for the season. Even though the mercury is soaring in Delhi, summer is still special because it’s officially mango season! And since I planned my official comeback around this time, I thought why not do a mango dessert I’ve been wanting to do for so long?! My pinterest is full of chia seed desserts so it was about time I did one of my own which is how I came up with this simple yet delightful Mango Chia Pudding. It tastes better than it looks, and is absolutely perfect if you want an elegant dessert with minimal effort.
Working with chia seeds is a cakewalk because all you need to do is soak them, and forget about them. When you’re back a few hours later, they’re ready to be served. I prefer to soak mine in milk, but feel free to soak them in almond milk or water if you’re lactose intolerant. Layer it with mango jello to make it look elegant and finally for the toppings, nothing’s better than a punch of freshly cut mangoes and cranberries to make your pudding alive with fun!
So don’t wait for any excuses and savour this truly delicious dessert before summertime knocks out!
- Chia Seeds, ½ cup
- Milk, 1¼ cup or 300ml (Almond milk if you're lactose intolerant)
- Cinnamon powder, ½ teaspoon
- Vanilla essence,1/2 teaspoon
- Honey, 2-3 tablespoons (or as needed)
- Mango Jelly, 1 packet
- Red Currants, a bunch
- Fresh Mango (diced), 1 large
- Mix milk, chia seeds, honey, vanilla essence and cinnamon powder in a bowl. Stir and cover the bowl with cling film and let it sit overnight or for at least 4 hours in the refrigerator. Make sure you use a large bowl because chia seeds expand to almost double the size.
- In the morning your chia pudding will have doubled in size and is ready to serve.
- Spoon it in glasses an hour before you're ready to serve, and make mango jelly according to the packet instructions. Pour the jelly mix over the chia pudding in glasses and let it set in the refrigerator for an hour
- Once the jelly is set, top the pudding with fresh mangoes and cranberries and serve.
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