Mango Pistachio Chia Porridge

Melody Tijerina
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.
Course Dessert
Servings 4 servings

Ingredients
  

Porridge

  • 5 tbsp organic chia seeds
  • 1 tbsp maple syrup
  • 3 drops coconut extract
  • 1 cup water

Cream

  • 1 cup Greek yogurt or Labneh
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla
  • 1/4 tsp cardamom

Toppings

  • 1 chopped mango
  • 1/2 cup chopped pistachios (no salt)

Instructions
 

  • 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.
  • Mix yogurt or labneh with maple syrup and cardamom. Chill. I also make this the night before, but that is not necessary.
  • In 4 small glasses, layer the mango, chia porridge and cream. Evenly distribute the mango and pistachios in each serving.
Keyword mangoes, pistachios, chia
Mango Pistachio Chia Porridge