(Approx 130 calories per serving)
The mango season in India barely lasts for 3 to 4 months. The King of fruits is so loved by us Indians that this season is like a celebration !!!
It is a common to see people carrying mango boxes or mangoes by the dozen for the families to devour.
And more often than not, all this love for mangoes is showered on the world-famous Alphonso variety. This is especially true for those who belong to the coastal belt of Maharashtra and Goa.
For me the season of mangoes stir up nostalgia.
Although one cannot beat the joy of eating freshly cut ripe mangoes, it is also true that the amazing recipes made from them are equally relished.
The list of recipes of what the Indian households can prepare with this loved fruit is pretty long.
Since DeliciouslyURS always has been bringing you healthier dessert recipes, this time too we beautifully blend the mangoes to prepare a creamy and luscious pudding.
These will disappear in minutes. But not a problem because they are sugar-free and dairy-free, with the goodness of chia seeds and nuts.
Mango Chia Seed & Butterfly Pea Flower Pudding
Ingredients :
• 2 ripe Alphonso Mangoes
• 50g cup Chia Seeds soaked
• 500ml Fresh Coconut Milk (first extract)
• 4 tbsps Maple Syrup or other sweetener of your choice • Few Butterfly Pea Flowers
• Cashewnuts chopped
• Dried Cranberries
Method :
• Cut & peel the mangoes. Scoop out the luscious mango flesh and add it to the blender or food processor to make a mango purée and refrigerate it.
• Stir the maple syrup into the coconut milk.
• Add the chia seeds into the coconut milk & maple syrup mixture. • Let it soak for an hour or so.
• Now assemble the pudding in beautiful shot glasses.
• Add the chia seed and coconut milk mixture at the bottom, then add a layer of chopped cashewnuts.
• To this add a generous layer of the cooled mango puree. • Finally, top it all up with some more cashewnuts, dried cranberries and last but not the least a garnish of butterfly blue pea flower for the elegance.
• Chill and serve.
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