One of my favorite chia seed pudding recipes is mango mascarpone. The dish itself comes together quickly, and the recipe is very easy. Only a few materials and ten minutes of prep work are required!

Components

• One cup (250 ml) of milk
• Four spoonfuls of level chia seeds
• 150g of cheese mascarpone
• Two tsp of sugar with vanilla extract
• One huge 500 g mango

Chia pudding with mango

The glass holds 250 milliliters.

You will need to use a cup blender or a hand blender shaped like a giraffe to make the mango mousse/pulp for pudding. You may create this dessert without any equipment if you use canned mango pulp. Two very large or four smaller portions of chia pudding can be made with the materials provided. I used one pretty large mango fruit for the pudding.

For Valentine’s Day, chia pudding with mango and mascarpone cheese is a fantastic dessert option. Although strawberries are our go-to fruit for desserts, in February it’s worth considering other fruits that are finest in the winter. Mango is one of these perfect fruits.

Chia pudding with mango and mascarpone

Fill a bowl with a glass of cow’s milk. It concerns a glass that holds 250 milliliters. It is recommended that you use almond or coconut milk/drink for this dessert if you are unable to use cow’s milk. It’s okay to have slightly warm milk. After that, the pudding will thicken a bit quicker. You can use chilled milk as well. In any case, the chia seeds will swell. All that needs to happen is time.

Fill a bowl with four level tablespoons of chia seeds. You will get a thick pudding with this quantity of chia seeds. Add three tsp of chia seeds if you like your desserts thinner. Combine all ingredients and refrigerate for a minimum of six hours. 

I suggest making this concoction in the evening and consuming the dessert first thing the next morning.

You can stir the pudding a few times as the seeds swell. It’s a good idea to pour over the seeds in the morning to adorn the finished chia dessert in the afternoon, as mixing the seeds with the milk shouldn’t take more than a minute.

Milk with chia seeds after six hours of swelling in the fridge is shown below.

Transfer 150g of mascarpone cheese to another bowl. Pour in two tsp of vanilla sugar. See my method for making vanilla sugar. If you don’t have handmade vanilla sugar, you can use vanilla sugar or ordinary sugar with a little vanilla extract or paste added.

Add the sugar to the mascarpone cheese and mix well. To dissolve the sugar in the cream cheese more quickly, you can use a hand blender or mixer.

Mix thoroughly after adding the vanilla-infused sweet mascarpone to the swollen chia seeds and milk. You have to refrain from using a mixer or blender this time around to avoid crushing the chia seeds.

Peel and wash the mango fruit, then blot dry with a paper towel.

How are mangos peeled?

Usually, I chop the fruit off on both sides at the pit along the pit’s flat surface. Next, I use a spoon to remove the pulp from the sliced sides or a sharp knife to make cuts in the shredder. 

I trim off the pulp remnants and peel the leftover pieces at the pit.

Chop some of the pulp into cubes and oblong bells, and use a giraffe hand blender to mix some of the pulp until smooth. The pulp fibers may gather on the blades after blending. Throw them away and clean the blade. The pulp gets even smoother as a result. Canned mango pulp is an additional option.

Evenly distribute the entire mascarpone-topped chia pudding into the bottom of each cup.

Spoon the mango pulp over the pudding, or gently set it on top. To ensure that the chia pudding has a lovely, visually appealing appearance, try to avoid getting fruit stains on the sides. Lastly, a delectable garnish of chunks of mango fruit and mascarpone-flavored chia pudding is ready to serve.

Before presenting the pudding to your guests, you can store it in the refrigerator for up to two days. So that you have time to make other foods, it’s a good idea to prepare it ahead of time. I’ve given you enough ingredients to make a dessert that is reasonably sweet. You can add extra sugar if you prefer your puddings to be sweeter. Don’t forget to prepare blueberry pudding with chia during the summer.

Enjoy your food!