Mango Lassi Chia Pudding
This mango lassi chia pudding combines fresh mangoes, cardamom, yogurt and chia seeds to create a flavoursome, protein-packed breakfast.
Servings 3 servings
Calories 233kcal
Ingredients
- 1 Kesar Mango fresh & ripe
- 5 strands Saffron
- 2 Green Cardamom Pods
- 1/3 cup / 80 grams Greek Yogurt use coconut yogurt for vegan option
- 3/4 cup / 175 ml Milk use plant-based milk for vegan option
- 1 tbsp White Sugar optional, can sub brown sugar or honey if you prefer
- 3 tbsp Chia Seeds
Instructions
- First bloom the saffron in a small bowl by adding it to around 1 tbsp of water. This allows the colours and flavours to release.
- Prepare the mango by removing the skin and seed. Cut the flesh into large chunks. Remove the seeds from the cardamom pods and discard the husks.
- Add the bloomed saffron, mango chunks, cardamom seeds, milk, yogurt and sugar to a blender jug. If your mangos are particularly sweet you may wish to omit the sweetener or use a small amount only.
- Blend the mango mixture until it is smooth and creamy. At this point you can taste the mixture and adjust the sweetness level to your liking.
- Pour the mango lassi mixture into a container and add the chia seeds. Stir this well, ensuring that each chia seed is coated in the liquid.
- Refrigerate the mango lassi chia pudding for at least 2 hours or until set. Serve with your favourite toppings.
Notes
- Prepared chia pudding can be stored in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 47g | Protein: 5g | Fat: 5.4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Fiber: 6g | Sugar: 39.8g