Mango Chia Pudding
Ingredients
45 g Chia seeds
2 Large ripe mango’s- approx. 500g of diced mango
250ml Plant-based milk, unsweetened
135g Coconut cream
5 Cardamom pods
1tsp Vanilla extract
Zest of 1 lime
3 ½ tbsp Maple Syrup
Method
Crush cardamon pods and add to a saucepan with the milk bring to the boil then set aside. We used almond milk -use a nut free milk such as coconut, soya or oat milk to make this a nut free dessert.
Peel, chop and puree the mangos with 2tbsp of maple syrup and the zest of one lime. Puree until light and fluffy.
Pour the purée into a small saucepan and bring to the boil. Reduce the heat slightly and stir constantly for 5 minutes, it should bubble and thicken and will briefly part when you pull a spatula through the middle. Remove from the heat. Divide the purée approximately 55/45, using 55% for the topping and 45% for the pudding
Strain the milk into a mixing bowl and discard the cardamon pods. Add to the milk 1.5tbs of maple syrup, vanilla extract, coconut cream and the smaller portion of mango puree. Add the chia seeds and using a hand whisk mix well.
Divide the pudding evenly between four serving dishes. Chill for 60 minutes, then top with the remaining mango purée (reheat the puree slightly if it has set to make pouring easier). Refrigerate for at least 30 minutes before serving. Can be made ahead and kept in the fridge overnight.
Fresh, tropical, lightly spiced, creamy, and utterly delicious. Plant-based, gluten and refined sugar free, naturally.