Mango lassi chia pudding
This mango lassi chia pudding is the perfect grab-and-go breakfast. It’s delicious, nutritious and refreshing – perfect for a hot summer’s morning.
Ingredients
- 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve
- 100g/3½oz natural yoghurt
- 200ml/7fl oz milk or water
- 2–3 tbsp agave nectar, to taste
- ¼ tsp ground cardamom (optional)
- 4 tbsp chia seeds
- a few mint leaves, to garnish (optional)
Method
Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth.
Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like.
Recipe Tips
Alphonso mangoes are the finest variety – soft, creamy and sweet – and they work especially well in this recipe. If you can’t find them, you can use other mango varieties – just make sure that they’re very ripe. Tinned alphonso mango pulp is readily available year-round but normally contains added sugar syrup, so you won't need the agave nectar.
Feel free to use any milk (dairy or otherwise) for this recipe.
It's best to use normal natural yoghurt as Greek-style yoghurts are too thick. If you only have Greek yoghurt available, use about 70g/2½oz and mix it with 30ml/1fl oz water to thin it out.