An end of summer treat, scrumptious Mango Chia pudding

How good is eating your first mango of the season…. Mangoes always summon memories of Christmas (we live in Australia where it’s summer at Christmas time), so it’s filled with all kinds of golden summertime wonder.

Growing up, Dad would always buy a whole box of mangoes for Christmas, and we’d look forward to it just as much as the presents, and for breakfast we’d have mangoes, cherries and all kinds of delicious summer tropical fruits… lychees too.

The smell of a mango is nearly as good as the taste… and takes me right back to those early childhood days where life seemed simpler and filled to the brim with wonder.

It’s nearing the end of summer here on the North East Coast of Australia, but there are still a few mangoes lingering on at the fruit and veg markets and shops. So it’s not too late to make this delicious recipe.

I’ve recently discovered a new variety of Mango, I think it’s called a Palmer, it’s absolutely divine. No stringy bits and it’s so juicy and has a vivid red and green skin. Amazing! The little things really do add up. It’s perfect for this recipe but any variety of Mango will do. 

Some surprising facts and health benefits of Mangoes

The mango  (Mangifera indica) is a luscious tropical fruit, a member of the sumac family and related to pistachios and cashews and they come in more than 1000 varieties! 

The nutritional profile of a mango is pretty astounding…

~They’re a vitamin and mineral rich fruit, loaded with fiber and antioxidants. 

~They specifically contain Vitamin C, carotenes which are Vitamin A precursors, and a decent amount of Vitamin B6 along with antioxidant compounds such as flavonoids. Great for your skin.

~They contain both soluble and insoluble fiber which is great for digestion and bowel health. 

~The mineral content includes iron, magnesium, potassium, and copper. 

Basically the mango is an all in one multivitamin.

Also they have a low glucose response compared with other fruits, due to the fiber content. So those worried about the sugar content of a mango definitely shouldn’t be. 

Ref. M. Murray and J. Pizzorno ‘The Encyclopedia of Healing Foods’ pp 293-296.

This recipe is;

Deliciously decadent 

Vegan

Gluten free

High in plant fiber, vitamins and minerals

High in omega 3’s and protein

And it’s perfect for meal prepping 

The texture of mango combined with Chia pudding is perfect, this recipe is so great for kids and toddlers too. And the addition of passion fruit gives a little crunch.

Low waste tips

~Chia seeds, choose Australian grown and package free where possible. 

~Mangoes are in season in the summer months. 

~Coconut cream, recyclable tin or you can make your own using powdered coconut milk which is available in bulk food stores. 

~Rice syrup, choose Australian made where possible

~Hemp seeds, choose Australian grown where possible and package free

~Passionfruit, buy loose and unpackaged

I hope you enjoy this as much as I do, it’s so easy to make and you can make the Chia pudding part ahead of time. 

*Note// when writing the low waste tips, I relate them to Australian grown produce, but if you don’t live in Australia definitely search out locally made products and produce to your area. Transport of food uses up lots and lots of carbon, especially fresh or refrigerated goods.

Mango Chia Pudding

Delicious chia pudding filled with summer fruits

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Servings 2

Ingredients

  

• 3 tbsp Chia seeds
• 1 Cup Coconut milk
• 1 tbsp Rice syrup (Optional)
• 2 Mangoes, cubed, (skin removed)
• 2 Passionfruit halved
• 1 tbsp Hemp seeds (Optional for serving)
• 1 tbsp Dessicated coconut (Optional for serving)

Instructions

 

• For the Chia Pudding
• Place the Chia seeds, and rice syrup (if using) in a medium sized bowl

  Stir in the Coconut milk and mix until well combined

  In the first 5-10 minutes, stir frequently to prevent clumps occurring

  Place in the fridge for a minimum of 30 minutes or even overnight

  The pudding is ready when the chia seeds have soaked up the liquid and is a jelly like consistency.
• Toppings

  While the Chia pudding is setting

  Prepare the mangoes by slicing the cheeks into cubes and scraping off of the skin

  Scrape seeds from passionfruit and set aside
• To Assemble//serve in 2 small bowls or wide rimmed jars

  Once the chia pudding is set

  Place 1/4 of the mix in each serving bowl/jar

  Layer in 1/4 of the mango and 1/4 of the passionfruit

  Then do your next layer of Chia pudding, another 1/4 of the mix for each bowl/jar

  Then top with the remaining mango and passionfruit and sprinkle the top with Hemp seeds and coconut.

  Enjoy!