I have been trying to keep up with posting regularly on the blog but thanks to the oppressive sultry heat, I have lost my mojo for cooking and then clicking pictures. Basically I feel sapped of all my energy in this weather. Eagerly waiting for the rains to arrive. Meanwhile, I have been opting for ‘easy way out’ kind of meals; that take least amount of effort, are delicious, with no compromise on nutrition. Obviously, we have been doing a lot of grilled food. Being a vegetarian, I have focused on grilled veggies and paneer. While the non vegetarians in the family have been enjoying their grilled chicken made in a variety of delicious ways and this finger licking good mutton chops. And of course there have been lots and lots of salads. Having said that, we can’t stay away from our curries, so mild curries have been keeping us company on the table. Besides, we drink lots of natural coolers and gorge on water melons, musk melons and cantaloupes. Yogurt is always a part of at least one of our meal everyday. As for the breakfast, we have been binging on porridge (topped with lots of fruits), seasonal fruit smoothies and chia puddings. Well, that’ s how we deal with summers and keep our appetite healthy and also keep it from becoming sluggish.
I have shared some fancy or rather flavorsome chia pudding recipes in the past but today’s post is about chia pudding in its most basic form but served with the king of fruits (at least here in Indian) i.e. the Alphonso mangoes. Simple yet so delicious. We didn’t need any sweetener coz the mangoes were sweet as sugar! Honestly, just use seasonal fruits of your choice for topping this chia pudding and you are good to go. Nutritious and delicious, both served in this one pudding 😊
1 Cup Milk (dairy or non dairy)
¼ C plus 1 tbsp Chia Seeds
2 tsp Sweetener of your choice, adjust to taste (I didn’t require this since mangoes were really sweet)
1 large Alphonso Mango (peeled and chopped in small pieces)
Handful pitted Cherries
Few Mint leaves (to garnish)
2 tsp Nuts of your choice (to garnish)
In a bowl, add the milk and stir in the chia seeds.
Cover the bowl and keep it aside for ten minutes.
Stir again to mix everything well.
Cover again and refrigerate the contents for at least three to four hours or overnight.
Remove the bowl from the fridge and divide the pudding in individual glasses or bowls.
Taste the mangoes and add sweetener only if required.
Top the chia pudding with nuts (if using), cherries and chopped mangoes and serve immediately.
Serves – 2
Thanks for your visit and see you soon again with another exciting recipe!