Mango Chia Pudding

Mangoes are a favourite summer fruit. Vibrant and juicy, yet light and refreshing, mangoes beckon like cotton summer dresses. Likewise, the chia pudding is unashamedly rich in coconut yogurt and coolly cute to serve with clear pomegranate arils, fresh green pistachios and edible petals. A basic recipe is given and you can vary the toppings.

Chia seeds can be part of a nutritious diet with many health benefits, but moderation is key because eating too many may cause side effects; maybe assess your tolerance and stay hydrated, always soak them and if you experience negative symptoms, stop eating them and consult a healthcare professional.

Health benefits:

·       Did you know that mangoes have been named the most widely consumed fruit in the world.

·       It’s well known that consuming fruits and vegetables reduces the risk of many lifestyle-related health conditions like the risk of obesity, diabetes and heart disease.

·       Mangoes contain antioxidants, fibre, beta-carotene and vitamin K and A. 1 cup is about 100 calories.

MANGO CHIA PUDDING

PB, V, DF

Makes 6 glasses

½ cup plant milk per serving glass

1 tbsp coconut yogurt per serving glass

2 tbsp white chia seeds per serving glass

Sauce:

2 ripe mangos

Toppings:

1 mango, chunks

pistachios and pomegranate arils

edible flower petals if serving on the weekend

Pour the milk, coconut yogurt and chia seeds into a bowl and mix well, and pour into the number of glasses you are making until about half full. Place the glasses on a tray, cover and place in the fridge overnight for the chia seeds to swell. To make the sauce, add the mango flesh to a blender and blend until smooth. Drizzle a few tablespoons of mango sauce onto the chia pudding and add toppings.