Creamy mango-yogurt chia pudding flavored with cardamom, topped with chopped pistachios.
By james
Servings
4
2 piece ripe mango
1.5 cup plain Greek yogurt
1 cup milk
0.5 cup chia seeds
3 tbsp honey
0.5 tsp ground cardamom
0.5 tsp vanilla extract
0.13 tsp fine sea salt
0.25 cup pistachios
4 sprig fresh mint (garnish)
Calories
387 kcal
Protein
18g
Carbs
47g
Fat
16g
Fiber
9g
Sugar
32g
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Mango Puree
1. Peel the mango, remove the pits, and cut the flesh into chunks.
2 piece ripe mango
2. Add the mango chunks to a blender and blend until completely smooth, scraping down the sides as needed.
Chia Mixture
3. In a large bowl, whisk together the Greek yogurt, milk, honey, ground cardamom, vanilla extract, and fine sea salt until smooth.
1.5 cup plain Greek yogurt,
1 cup milk,
3 tbsp honey,
0.5 tsp ground cardamom,
0.5 tsp vanilla extract,
0.1 tsp fine sea salt
4. Whisk the mango puree into the yogurt mixture until evenly combined and silky.
2 piece ripe mango
5. Add the chia seeds and whisk vigorously for about 1 minute so the seeds are well dispersed and not clumping.
0.5 cup chia seeds
Chill Pudding
6. Cover the bowl and refrigerate for 15 minutes, then whisk again to break up any settling seeds.
7. Divide the mixture into 4 glasses or jars, cover, and refrigerate for at least 3 hours or overnight until thick and pudding-like.
Topping & Serve
8. Just before serving, roughly chop the pistachios and finely slice the fresh mint leaves from the sprigs.
0.2 cup pistachios,
4 sprig fresh mint (garnish)
9. Top each chilled chia pudding with chopped pistachios and a sprinkle of mint, then serve in bed while still cold and creamy.
0.2 cup pistachios,
4 sprig fresh mint (garnish)
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By james