Mango Turmeric Pudding
This mouthwatering exotic and of course lactose-, gluten- and sugar-free dessert is a slight recreation from one of Renees aka Will Frolic for Food recipes. I was fortunate enough to get to know her a bit through Nom.com - a new livestreaming website for chefs. Since then I am absolutely in love with her and her recipes. Go check her out guys! 🙂
- Peel a ripe mango and separate the flesh from the seed. Add the mango and coconut water to your high powered blender and blend until smooth and creamy. Hint: If you only use the coconut water, your pudding will get super fruity. If you add the whole coconut milk, your pudding will be more creamy.
- Add the dates, turmeric and vanilla extract and blend again until the dates are mostly emulsified into your mango cream.
- Put the mango cream into a closable vessel, stir your chia seeds into the mango cream, cover and set aside for 15 minutes. The chia pudding is done when it's thick and the chia seeds have plumped up and softened.
Tip: The mango pudding is especially tasty, if you serve it with some fresh berries, nuts, coconut flakes and a small amount of nut butter at the bottom of your glass! Just give it a try! So yummy! 🙂