Pudding with Chia seeds and mango is a light, airy, sweet dish. Fruit and spices are added to the sweet pudding, which is easy to prepare according to home recipes.
This pudding is well saturated and suitable for those who are used to a hearty breakfast. With coconut milk and mango, Chia seeds turn into a real dessert that will make any morning special.
In terms of magnesium, phosphorus, calcium, potassium, selenium, omega-3, protein and fiber content, Chia seeds are many times ahead of most products. They are a source of zinc, copper, manganese, b vitamins, vitamin A and C, and the concentration of antioxidants ahead of fresh blueberries.
There can be many options for such a dessert with Chia. Coconut milk can be replaced with almond milk, and any berries and fruits can be added instead of mango. You can add natural cocoa, vanilla or cinnamon to the taste.
Puddings with cottage cheese and orange, dried fruits and berries are especially delicious. They are served exclusively chilled, and recipes vary greatly. For example, some Housewives replace flour with bread, semolina or rice to make it stick, so the pudding keeps its shape for a long time.
Like meat pudding, dessert pudding is topped with cognac and sugar topping, and lit with a burner before serving. It is believed that with this technology, the dish reveals its taste qualities as much as possible. Prepared according to all the rules, the pudding does not mold and does not stale for a long time.
Ingredients:
Designed for two servings
Chia seeds 4 tablespoons
Mango 1.5 cups
Coconut milk ½ Cup
Milk ½ Cup
Vanilla essence ½ teaspoon
Water 1 Cup
Fresh mint to taste
Sugar 1 tablespoon
Crushed hazelnuts pinch
ENERGY VALUE PER SERVING
Calorie content 389 kcal
Protein 8.8 grams
Fat 18.8 grams
Carbohydrates 39.6 grams
Instruction:. Pudding with Chia seeds and mango.
Cooking time 8 hours 20 minutes
Punch the mango pulp in a blender, adding a little water. You should get a thick sauce. Fill one-third of a glass with it and put it in the refrigerator for an hour.
Mix the coconut and cow’s milk in a separate bowl, add the vanilla and sugar (or just a tablespoon of vanilla sugar), stir and pour in the Chia seeds. Stir for 3-4 minutes, until the mass begins to thicken and set aside for another 5 minutes until completely thickened.
Fill the mango sauce cups with a mixture of milk and Chia and leave in the refrigerator overnight, or at least for 4 hours.
Before serving, sprinkle with chopped nuts or mint leaves.
When wet, Chia seeds secrete gelatin, so they make a wonderful nutritious pudding. You can experiment with different flavors by adding any fruit. Pudding can be stored in a closed container in the refrigerator for no more than 4 days. Pudding with Chia seeds and mango.
Bon Appetit!
