Ingredients portion 2
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
Chopped hazelnut pinch
Cooking instructions 8 hours and 15 minutes
1 Process the mango pulp in the blender, adding a little water. The sauce should be thick. Fill a glass one-third full and leave in the refrigerator for an hour.
2 Mix the coconut milk 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 to 4 minutes until the mixture begins to thicken and set aside for another 5 minutes until thickened.
3 Fill the mango sauce cups with the milk-chia mixture and leave in the refrigerator overnight, or at least for 4 hours.
4 Before serving, sprinkle with the chopped nuts or mint leaves.
Recipe tip When soaked, chia seeds release gelatine, so they make a wonderfully nutritious pudding. You can experiment with different flavours by adding any kind of fruit. The pudding can be kept in a sealed container in the fridge for up to 4 days.