Chia Mango Pudding

Ingredients :

• 2 cups Whole milk or Non-dairy milk (coconut, soy, almond, or cashew milk) – any milk of your choice.
• ¼ cup + 2 tablespoon Chia seeds
• 1 tablespoon Honey
• 2 cups Mango puree (approximately 3 large fresh mangoes preferred, but can use frozen mango chunks )

Method:

• In a bowl, simply add milk, chia seeds, and sweetener. Mix it well. Keep it in the refrigerator for 15 minutes.
• 2 cups Whole milk,¼ cup + 2 tablespoon Chia seeds,1 tablespoon Honey
• After 15 minutes, bring this mixture out, stir to get out any chia seeds clumps that have formed.
• You can now place this mixture in the fridge to set for 2 hours or overnight, up to 12 hours.
• While the chia seed pudding is setting, you can peel the skin and remove the flesh of the mangoes. Add this flesh to a high-power blender and blend it into a smooth puree. See that the mangoes you use are ripe and sweet for good results. Keep this in the refrigerator till you are ready to serve. I have not added any sugar to sweeten the mango puree as the fresh mangoes were already very sweet. Adding sugar or not is totally optional here, as you have already sweetened your chia seed pudding.
• 2 cups Mango puree
• Once chia pudding is set, it becomes gelatinous in texture. In serving glasses, spoon the chia seed pudding, followed by a layer of mango puree. Garnish it with some more mango chunks or any toppings of your choice.
• Any leftovers can be stored back in the refrigerator for up to 3 days.