Mango Chia Pudding

High in dietary fibre and an excellent source of omega-3 fatty acids, chia seeds are a versatile ingredient which have many health benefits.  Here, I use them for a luscious summer pudding with coconut milk and sweet, locally grown Australian mango.  A little research reveals that chia seeds came from a flowering plant in the mint family native to central and southern Mexico.  Soaked in liquid, they become gelatinous in texture, perfect as a thickening agent.  Choose a mango that is firm, unblemished and fragrant that tells you it is ripe.  Use the best quality tinned coconut milk you can find.  With the maple syrup, you can add more or less of it according to taste.

Serves 2

INGREDIENTS

• 1 large ripe mangoes
• 1 cup good quality coconut milk
• 3 tablespoons black chia seeds
• 2 tablespoons maple syrup

METHOD

1. In a large glass jar, add chia seeds and coconut milk.  Stir well with a spoon to combine.  Let it rest for 15 minutes and stir again to prevent clumping.  Put the lid on and store in the fridge overnight.
2. When ready to ensemble, remove flesh from the mango*.  Puree half of the flesh with a food processor and reserve half of the mango in chunks for topping. 
3. Stir 2 tablespoons of maple syrup into the chia mixture.
4. Divide up the mixture equally into 2 dessert glasses, then stir half of the mango puree into each glass.
5. Top each glass with the remaining chunks of mango.
6. Chill in the refrigerator before serving.

*To remove flesh from a mango:

• Hold the mango on its side so one of the pointed ends is facing you, with the cheeks at either side.
• Slice with a knife to remove one of the cheeks.  Turn the mango around and repeat on the other side.
• Holding the mango cheek with a thick tea towel (to protect your hand), score the flesh carefully in a criss-cross pattern, avoiding cutting through the skin.
• Push on the skin with your fingers so the scored mango chunks poke out.  Cut the chunks of flesh away from the skin with a knife or scoop them out with a spoon.
• Remove the skin of the mid-section with a paring knife and cut off as much flesh as you can around the seed.  Add these to the rest of the mango pieces.