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Chia seed and mango pudding, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, European cuisine, Pastries and desserts, Pudding

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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .