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.
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.
