It is not mango season in South Africa, but if you get frozen mango you can make this recipe any time of the year. But choose a sunny day, because it is refreshing and cold.
I have to say Mangoes are really one of my all-time favourite fruits. It is a little messy to prep but o the taste; is juicy, tangy, and sweet and don’t get me started on the colour. (I really don’t understand why my six-year-old won’t touch mangos. It just does not make sense:)
This is such an easy wholesome little breakfast and when mangoes are in season we eat it at least once a week and then crave it for a year until summer comes round.
Know your chia from your chai
I know it is a little confusing but these two are really completely different. Chai means tea and is a spice blend of cardamom, cinnamon, fennel seeds, fresh ginger and black peppercorns and star anise to name a few. It is boiled together with a sweetener and milk and enjoyed as a warm aromatic tea.
Chia on the other hand are very small powerhouse seeds with a neutral taste and incredible absorption ability, they have a huge nutritional profile and contain calcium, fibre, manganese, and phosphorus, and are a great source of healthy omega-3 fats. Chia seeds are also a great thickener and can be used in smoothies, crackers, granola or baked goods. Try swapping sugary, starchy breakfasts with this delicious Mango and chia seed pudding. Don’t know where to buy them? Most health food stores will sell them or buy them online from faithfull-to-nature or Wellness warehouse
It is so delicious you can even have it for pudding. And although my 10-year-old doesn’t eat mangoes she eats chia puddings by the bucket loads with strawberries and a little bit of honey. My children also enjoy this Hot chocolate chia pudding.
All it takes is a little planning to pull this super delicious and healthy breakfast off. You can also experiment with different fruits like berries, peaches, and figs.
A delicious and fresh breakfast for summer. Make the chia pudding ahead and serve with a soft serve textured mango nice cream. With a hit of fresh ginger.
For the Chia pudding
6 tbs Chia seeds
1.5 cups Coconut milk /almond milk/ milk or a combination of milk
zest of 1 lemon
5ml Vanilla extract
For the Mango nice cream
1 Mango chopped and frozen
1 tbs of honey
1 Thumb size grated ginger
Lemon juice of half a lemon
1/4 cup almond milk
Toasted coconut flakes
Mix chia seeds and choice of milk in a Consol jar and leave in the fridge overnight or for at least 1 hour. The chia seeds will absorb the liquid and will swell and thicken the pudding. Stir occasionally to make sure all the seeds are covered in liquid.
If the pudding is too thick add more liquid and stir. Add, vanilla, honey, and lemon zest and stir
For the Mango Nice cream
Add the frozen mango, milk, honey, and lemon juice to a strong blender. Blend and use the tamper to help the blending action. Add a little more milk if the mixture is not blending.
Place the chia seeds in bowls/jar and top with mango nice cream, fresh mango and toasted coconut shavings. Tip: How to toast coconut shavings.
Place the shavings in a warm dry pan. Stir until the coconut turns a light brown colour. It gives a great crunch and texture to porridge, curries, and salads.