Name: Mango Chia Seed Pudding with Pistachios
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ limes; 3 mangoes; 0.375 cup pistachios, unsalted; 710 ml whole milk; cardamom, ground; chia seeds; cinnamon, ground; granulated sugar; pure maple syrup; vanilla extract

Mango Chia Seed Pudding with PistachiosMango Chia Seed Pudding with Pistachios — a 35-minute dessert recipe with 10 ingredients, serving 6.Ingredients

1 ½ limes

3 mangoes

0.375 cup pistachios, unsalted

710 ml whole milk

cardamom, ground

chia seeds

cinnamon, ground

granulated sugar

pure maple syrup

vanilla extract

Instructions

This recipe will make about 6 cups of pudding. Work in batches to best fit your blender.

Wash, dry, and peel mangos; slice flesh away from the pits, starting with the flat sides. Small dice half the mangos and transfer to a small bowl or container. Cover with plastic wrap or a lid and refrigerate until ready to serve.

Roughly chop remaining mangos and transfer to a blender.

Wash, dry, and juice limes into the blender.

Add milk, sugar, maple syrup, vanilla, cinnamon, and cardamom to the blender. Blend on high speed for several minutes until smooth.

Pour the mango mixture into a large bowl, add chia seeds, and whisk to combine. Let the mixture rest, whisking occasionally, until chia seeds start to swell, about 15 minutes.

When the chia seeds are slightly swollen, whisk the pudding once more to separate any seeds that are clumped together. Cover the bowl with plastic wrap or a lid and refrigerate until set, about 2 hours (or overnight).

Right before serving, roughly chop pistachios.

To serve, divide chia seed pudding between small bowls or cups; top with the reserved diced mango and pistachios. Enjoy!

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