Mango Pistachio Chia Porridge
Mango Pistachio Chia Porridge is absolutely delicious! It is by far the most popular dish that I serve at the clinic. People lick the dish clean when I serve mango chia porridge.
Chia porridge is a great source of fiber and omega 3 fatty acids. I top it with sweetened labneh, diced mango and pistachios. It’s delicious, cool and satisfying. With Alphonso mangoes back in the grocery store, I thought I would share this wonderful recipe with you. You’re going to love it. It is super simple to make.
Mango Pistachio Chia Porridge
Recipe by Melody Tijerina
Ingredients: Serves 4
Porridge:
5 tbsp chia seeds, plus one teaspoon
1 tbsp maple syrup
3 drops coconut extract
1 cup water and/or coconut water
Cream:
1 cup Greek yogurt or labneh
1 tbsp maple syrup
1/4 tsp vanilla
1/8 tsp cardamom
2 Mangoes, chopped 1/4 c. Pistachios, chopped
Porridge:
Place chia seeds, maple syrup, coconut extract and water or coconut water in a mason jar or another container with a secure lid. Stir. Place the lid and shake to completely combine. Let sit for at least 10 minutes. I like to place it in the fridge and let it sit overnight. The chia will absorb the liquid and swell creating a thick porridge like consistency. In the morning, I just check the consistency, adding chia or liquid to get the consistency just right. I generally have to add another teaspoon of chia. Give it a good stir to remove any lumps.
Cream:
Mix yogurt or labneh with maple syrup and cardamom. Chill. I also make this the night before, but that is not necessary.
Assembly:
In 4 small glasses, layer the mango, chia porridge and cream. Top with mango and pistachios.
