Mix chia seeds, native to Mexico, with liquid and they develop a gelatinous coating that binds them together in a creamy chia pudding. Add some mango to that liquid, which in this case is milk, and you have a very tasty breakfast fruit dish. Serve as is or top with fruit, nuts, whatever strikes your fancy.
It is one of many popular — and nutritious — fruit courses that we serve at Zandoyo Bed & Breakfast. When in season, mangos are plentiful here but if you live in a climate where they are not, there are many alternatives that are more economical. Hard to beat the flavor of mango, though, and we use them in a wide variety of dishes, from salads and desserts to salsas and toppings.
Maple syrup is another ingredient for which there are substitutes, but nothing quite beats the flavor of that either!
If you would like to see what else we do for breakfast at Zandoyo, have a look at our photo gallery.
Chia pudding
Ingredients
- 40 g chia seeds
- 1/2 mango approx 100 g
- 2 tsp maple syrup
- 1 cup milk
- 1 tsp vanilla
- Pinch salt
Instructions
- Blend everything but the chia seeds.
- Whisk the liquid well with the chia and let stand 5 minutes before whisking again to break up any lumps that might have formed.
- Refrigerate overnight and serve as is or with a fruit topping.
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