Mango Lassi Chia Pudding
A light and summery chia pudding that comes together with just a few ingredients. This pudding highlights the flavors of an indian mango lassi with cardamom, mangoes and saffron. It is a gorgeous addition when you entertain guests for brunch.
Ingredients
- 3/4 cup Greek Yogurt – 170 g
- 1/2 cup Kesar mango pulp – 140 g
- 1/4 tsp Ground cardamom
- A pinch Saffron
- 3 tbsp Chia seeds – 37 g
- 1 tbsp Slivered almonds or pistachios
Instructions
- Whisk yogurt, mango pulp, cardamom powder and saffron until smooth. Check the yogurt and mango mixture for sweetness. I use canned mango pulp from my local indian grocery store and it requires no additional sweetener. However, you can add a little maple syrup, granulated sugar, or honey if necessary.
- Stir in chia seeds and give it a good mix to make sure the chia seeds are distributed evenly.
- Pour the mixture into two serving glasses and refrigerate overnight or until the chia seeds are set.
- Garnish with slivered almonds or pistachios and a little more cardamom powder before serving.
Notes
I use Kesar mango pulp from my local indian store. You can substitute with fresh or frozen mango pulp. Make sure to check the sweetness of the pudding and add some maple syrup, granulated sugar, or honey.