It’s been five months since the end of mango season here in Australia and lately I’ve been desperate to eat them again. I always freeze some in Summer, so I brought out my frozen stash and used some of it to make this delicious chia parfait. With the coconut milk and cardamom, it has a real mango lassi taste which I love. One important step in this recipe is grinding the chia seeds. While it’s not necessary for the recipe to work, it is necessary for the body to digest the seeds, rather than having them pass straight through the body, which allows us to absorb all of the nutrients provided by the seeds. This goes for flax seeds too, however it’s not as well known that this is important for chia seeds as well. Chia seeds are extremely high in omega-3 fatty acids, fibre, calcium and iron. For plant-based eaters, particularly those who don’t take a vegan DHA supplement, chia and flax seeds are an important source of omega-3, which is much less abundant in other plant-based foods.
Mango Lassi Chia Parfait
Takes 10 minutes
- 3 metric tbs (2 heaped US tbs) chia seeds
- 3/4 cup UHT coconut milk (not canned)
- 1 fresh medjool date, pitted
- 1 mango, diced
- To garnish: Mint leaves, orange zest, ground cardamom
- Add chia seeds to a blender and blend on high power to grind them up.
- Add the coconut milk, date and half of the mango to the blender. Blend for a few seconds to combine everything.
- Layer the pudding mixture between mango pieces in a glass or jar. Top with mint leaves, orange zest and a sprinkle of ground cardamom.