So apparently the end of the world supposed to happen few days ago… I was comfortably seating at work, thinking of my next holidays, when the email showed up in my inbox. It was my other half informing me that we may have to post- pone cinema plans due to the end of the world happening. It got me thinking, you see, about what would I make/bake for such an event.
The answer was cookies. If there is one thing I would take with me (and we are talking food items, not family or friends, OK?) the choice is simply chocolate cookies. The problem is that cookies have been an answer to too many of my questions recently, and my wardrobe is starting to notice that as well, if you know what I mean? So here I am, with my detox plan. Or my ‘eat less cookies and cakes during a week’ plan…
So I’ve started with this mango and papaya chia pudding, which, providing that you have prepared your chia seeds in advance, would also be a great nom for the end of the world. I love chia not only for it’s fantastic, nutritional value, but also for how easy and quick it is, plus it goes with pretty much anything and the possibilities are endless when it comes to these little clever seeds. I always keep soaked chia seeds in a glass jar in my fridge. Once prepared, it can last up to two days, and it’s a great way to save yourself some precious time you can be spending sipping on some lemon thyme G+T in your garden. Or a smoothie if lemon thyme is not your thing.
Remember when I expressed my obsession with pureed food? Just in case if you want to hear about it, you can read it in this post about Lemon and Blueberry Muffins. This mango, papaya and apricot mousse is another example of the food I could easily, and without any guilt, eat straight from the jar.
As apricots are in season and widely available at this time of the year, I’ve used them in this recipe, but it’s totally optional, so feel free to skip it. Mango and papaya do create a beautiful combo, but you must make sure to use ripe mango, as otherwise you will not get this lovely, super light, mousse -like texture. Hints of ginger coming from chia pudding are just like little rays of sunshine and compliment the whole thing beautifully. Summer in the jar, I tell ya!
So if you enjoy tropical flavors, this one is for you my friend. Ideal, quick and easy breakfast, perfect for summer mornings, when perhaps you craving something lighter and cooler than normally. Whether it’s the end of the world, or the beginning of the new day, this one would do perfectly fine.
- 3 tbsp chia seeds
- 1 cup almond milk
- 2 tbsp maple syrup
- pinch of ginger
- 1 ripe mango
- 1/2 small papaya
- 1 apricot
- 3 tbsp coconut cream
Mix together chia seeds, milk, maple syrup and ginger. Keep stirring for couple of minutes until chia seeds start to form gel like texture.
Transfer into small jar and place in the fridge for at least 3-4 hours (ideally overnight).
In a blender, mix together mango, papaya, apricot and coconut cream until smooth.
Using tall glass or jar, fill it up with mango mousse and chia layers. Serve chilled.