Magic Mango Chiapudding

There are things that are so delicious and simple that you can hardly believe them. This 1a Mango Chiapudding for example. Born out of a Sunday night hardship (dessert? Hm, we still have a mango …), it’s been made for weeks, always for dessert or in the afternoon, just like that. Made in no time and sensationally good. Add sugar-free, lactose-free and low histamine (more on this soon).

Of course, instead of white chai seeds, you may use gray seeds as well, the color simply becomes a little darker. Depending on the sweetness, it needs a smaller or larger splash of lemon juice or apple cider vinegar. If you like, flavor it with fresh ginger and some vanilla. Serve it with fresh fruit on top or roasted coconut flakes or amaranth pops, or …

But it also works without any topping if the pantry is empty, as a three-ingredient dessert, really.
Has been tested. Bring it on.

Magic Mango Chiapudding

Ingredients for 2-4 people (depending on the size of the mango and appetite)

_ 1 ripe mango
_ 1 tbsp white chia seeds
_ 1 tbsp coconut milk
_ 1 teaspoon vanilla essence
_ 1 piece of fresh ginger, grated
_ Splash of lemon juice or apple cider vinegar
_ Coconut flakes, flower pollen, coconut milk

That’s how it works:

_ Puree the Mango pieces with 1 tablespoon chia seeds, 1 tablespoon of coconut milk and (optional) a small grated piece of ginger (about 1cm) (I do that in a small mini-blender, but you can use an immersion blender as well).
_ Season with acid of choice and vanilla.
_ Add a dash of coconut milk into glass jars, then spoon the mango pudding on top.
_ Either chill or eat immediately.
_ Decorate with coconut flakes, flower pollen or fresh fruits, nuts etc.

Voilà! Happy summer.