Chia pudding is blowing up on the internet these days – even the New York Times wrote about it yesterday. It’s the kind of thing I would have never put in my mouth a year ago. Those little gelatinous blobs floating around in a custardy pudding, oh dear lord – no way – too reminiscent of those drinks from the 90s – Orbitz, remember those? And bubble tea, I have never understood the appeal of trying to drink something and hoping not to choke on a tapioca ball. As a hard-to-please morning eater and a fervent pudding fan, I thought I’d give chia pudding a shot with a bit of a gingery mango lassi twist.
ginger mango chia pudding
2 +1 ripe mangoes (I used altualfo), peeled
1 lime, juiced
1 inch knob of fresh ginger, peeled and grated
1 tsp natural vanilla extract
1 tsp honey (if mangoes aren’t particularly sweet)
2 cans coconut milk (250 ml cans)
1/2 cup chia seeds
4-5 mason jars (250 ml size)
Using a blender (immersion or standard) on medium – puree 1 peeled and seeded mango with 1/2 of a juiced lime. Set aside – this is the topping.
Combine remaining mango, lime juice, grated ginger, vanilla, honey and coconut milk and blend until smoothie consistency. Stir chia seeds into mixture, do not blend. Pour mango pudding into individual mason jars, top with mango puree, secure with lid and refrigerate overnight, or for 4 hours.