To make this dessert we have combined juicy and fresh mango with lovely creamy chia seed pudding.
By the way, chia seed pudding is made with natural Greek yogurt. It’s better to enjoy this fresh and creamy sugar-free dessert – on a warm day, in a good company.
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Watch full video of making this beautiful dessert:
Mango is another healthy tropical fruit, that we often use in desserts. It is rich in fibers, minerals, vitamins, especially vitamin A, and has beautiful juicy flesh with natural sweetness. And such a beautiful bright color – it is born to be in dessert!
Serving & decoration
We decided to serve mango chia seed pudding in martini glasses, decorated with melissa. I use melissa pretty often, because it adds lemony-zesty note, and also because it grows on my bench! If you have a sunny window, I recommend growing some greens to add fresh while you’re cooking, or for decoration. By the way, did you try to grow mango?
Chia seed pudding
This mango chia seed pudding can last in a fridge for a couple days, but how can you wait for so long? Of course it needs some time for chia to make yogurt thicker, better leave in overnight. What is beautiful, the more chia you add, the thicker it becomes. We prefer it not too thick, so you can easily spoon it together with mango pudding.
This fresh and creamy mango chia seed pudding – dessert that good for your health! You can add sugar to make it sweeter and less healthy… yes, we all are addicted to sugary stuff. I recommend to taste your mango. Maybe sweet mango will be enough to taste beautifully together with other elements?
- 1 cup Greek yogurt
- 1/2 cup chia seeds
- 5 tbsp milk
- 3 drops almond extract
- 1 mango
- 1 splash water
- 2 tsp almond flakes
- 4 melissa leaves
To make chia pudding, combine yogurt, chia, milk, almond extract. Mix with spoon and leave in refrigerator for 30 min.
To make mango puree, add half of mango in a blender. Blend until smooth, add splash of water in blender, if needed.
To serve in glasses - 1st layer chia pudding, 2nd layer mango puree.
Decorate with mango cubes, almond flakes and melissa leaves.
Refrigerate for 30 min more, or it can be served immediately.