I bought some chia seeds in my iHerb haul a while ago and I actually made these mango and chia seed puddings before Christmas, but haven’t been able to share them with you until now. I had my mango tart a few weeks ago and fish burgers (which heavily featured coconut) last week, so it just didn’t seem like the right time to share them with you until now.
Chia seeds soak up any liquid that they are left in and they set in a pudding like consistency, almost as though they had gelatine added to the mix. The mango component is a more classic style of pudding and does indeed have some gelatine in it to make it set.
The chia and mango components are then layered to make a beautifully presented and flavourful dessert. These are easily made ahead so would be great for a dinner party.
The mango puree that I used was slightly sweetened so not much additional sugar is required.
Apparently chia seeds are pretty damn good for you. That’s just an added benefit for me as I like the way they taste and the texture that they take on when soaked in a liquid like coconut milk.
I made my chia seed pudding mix the day before and then let them soak up all of that liquid overnight. They will last great overnight, but they will also soak up enough liquid to set after just 5 hours if you are shorter on time.
Spoon the set chia seed mix into wine glasses or other suitable serving bowls.
The mango pudding component just needs a quick heat up to dissolve all of the sugar and gelatine.
Once the mango component is done, pour it over the chia seeds and then let set in the fridge for 4-5 hours or overnight.
Garnish with some raspberries and then dig in.
Mango and Chia Seed Puddings
Ingredients – Serves 4
- 1 tbs of raw honey – normal honey will work well too
- 200 ml of coconut milk – both light and full fat work well
- ¼ cup of chia seeds
- 1 cup of cream
- 1/3 cup of lightly sweetened mango puree
- 2 tbs of fine white sugar
- 1½ tsp of gelatine powder
- Raspberries to garnish
- To make the chia seed component, mix together the honey and coconut milk in a small bowl. Once combined well, stir in the chia seeds and then cover and refrigerate for at least 5 hours or overnight.
- Once the chia seeds have soaked up all of the liquid they will become gelatinous and set quite firm. Spoon equal amounts of the set chia seed pudding into 4 wine glasses or serving bowls. Return to the fridge while the mango component is prepared.
- To make the mango pudding, add the cream, mango puree and sugar to a small saucepan over medium low heat. Stir until the sugar has dissolved and the mixture is just simmering then whisk in the gelatine while still on the heat.
- Continue whisking until the gelatine is completely dissolved and mixed into the mango puree mix, then remove from the heat.
- To assemble, pour over equal amounts of the mango pudding over the top of the chia seed pudding in the wine glasses. Push down any exposed chia seed pudding so that only the mango is visible from the top.
- Return to the fridge and chill for at least 4-5 hours or until completely set. The puddings can again be left in the fridge overnight if required.
- To serve, garnish the chilled puddings with raspberries and eat while still cool.