Amid the hustle and bustle of a great summer weekend, I discovered two things, I can easily grown my own fenugreek and chia seeds are a lot of fun. The fenugreek, now joins the herbs that I have been playing with this year, and I shall save fenugreek tales for a different day as this post is about chia seeds. I am not sure what made me pick these seeds up this weekend, however, I am constantly looking and bringing new things into the house, some become a part of my ongoing culinary repertoire and looks like these tiny black seeds that are a powerhouse of nutrition just might be one of them.
The kids were not sure of what they were, so they told me that they liked the new mustard seeds. I started with adding them to my morning smoothie on Saturday and on Sunday, we had a new dessert that tasted and looked really pretty and is such an easy fix. because these delightful seeds actually a lot like tapioca, when tossed into a pudding. They have a fairly neutral taste and are a powerhouse of nutrition with all the good things that you can think of, protein, fiber and minerals to name a few. But, frankly what I love is that it can conver my favorite summer drink into a pudding in no time. Since, these seeds need no cooking, they are really great on a summer’s day when you do not need to fuss around in a hot kitchen.
Yes, this dessert is a pudding version of the mango lassi, a slightly richer thicker variation of the strawberry and banana lassi that I had shared with you a few weeks ago. The best part of this is it is almost guilt free. We have some great mangoes out and about these days, and mangoes are one of the few offshore indulgences I cannot live without.
A cool and pretty mango and yogurt pudding, that is done with minimal attention.
- 11/2 cups of whole Greek Yogurt
- 3 mangoes
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- Sliced Almonds to Garnish
- Place the Greek Yogurt in a blender.
- Peel the mangoes and cube them, reserving some of the cubes for garnishing and add the remaining cubes into the blender.
- Add in the maple syrup, coconut milk puree the mixture until smooth.
- Pour in a bowl and stir in the chia seeds, you can place the pudding into individual serving bowls and chill for at least an hour.
- Garnish with the cubed mango and almonds and serve.
Most of the time is for chilling.
Mango Lassi Pudding with Chia Seeds
Prep/Cook Time: 11/2 hours (mostly to chill the pudding)
11/2 cups of whole Greek Yogurt
1/3 cup maple syrup
1/3 cup coconut milk
1/4 cup chia seedsSliced Almonds to Garnish
Method of Preparation
Place the Greek Yogurt in a blender.
Peel the mangoes and cube them, reserving some of the cubes for garnishing and add the remaining cubes into the blender.
Add in the maple syrup, coconut milk puree the mixture until smooth.
Pour in a bowl and stir in the chia seeds, you can place the pudding into individual serving bowls and chill for at least an hour.
Garnish with the cubed mango and almonds and serve.