Mango, Coconut & Lime Chia Puddings with Mint & Baobab

Featuring over 75 beautiful recipes all made with nutritious whole foods, Hen's Clean Cakes proves that cooking healthily doesn't mean compromising on flavour! We're thrilled to feature one of her gorgeous recipes for you to try, and this one is a delight!

"Packed with protein and omega 3 fatty acids, chia seeds are a great start to the day, although their texture is an acquired taste! So here, I whizz them up in a blender with mango, mint and coconut milk to make a delectably smooth and creamy pudding that’s fresh and fragrant at the same time. It’s a real winner" - Henrietta Inman

Mango, Coconut & Lime Chia Puddings with Mint & Organic Baobab Fruit Powder PandaVita

Ingredients:

  • 1 tsp Organic Baobab Powder
  • 4 tbsp chia seeds
  • 2 tbsp milled flax seeds
  • 180 ml (6 fl oz/¾ cup) coconut milk, plus extra to drizzle, optional
  • 50 ml (1¾ fl oz/scant ¼ cup) juice from 1–2 limes
  • 250 g (8¾ oz) mango flesh (about 1 mango), plus extra for serving
  • 10 medium-large mint leaves
  • Pinch Himalayan pink salt
  • Generous pinch ground cardamom
  • 50 g (1¾ oz) ice cubes

Optional Toppings:

  • Natural coconut yoghurt, optional
  • Bee pollen, optional
  • Goji berries, optional, soaked for 10 minutes in warm water to soften
  • Fresh mint leaves, optional
  • Fresh or dried coconut, optional

Directions:

  1. Combine the chia seeds and milled flax seeds with the coconut milk. Stir well and leave for at least 15 minutes to swell up, or make the night before, as I do, and leave to swell up in the fridge until the next day.
  2. Put the soaked seeds in a blender with the rest of the ingredients, and baobab powder, leaving the ice cubes until last. Blend until completely smooth, then add the ice cubes for extra freshness. Blend once more until completely smooth. Pour out into the glasses and layer with cubes of fresh mango if desired.
  3. Finish with your preferred toppings, drizzle with a little extra coconut milk, if you wish, and serve immediately.
  4. This will keep well in the fridge for at least three days, so make a large batch at the beginning of the week. Enjoy it on its own for breakfast, or add extras like homemade granola, seeds, nuts and fresh fruit.

Clean Cakes Cook Book PandaVita

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

About Henrietta

Henrietta Inman PandaVita

Henrietta Inman is a skilled pastry chef and owns her own business, Henrietta Inman, specialising in delicious patisserie made with whole, natural, nourishing real food ingredients.

After gaining a distinction in the Professional Patisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel.

Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age. She now lives in London where she does baking demonstrations and cookery classes, pop-ups, festivals and events.

She accepts private commissions and collaborates with health and wellness brands around the world. Her first book, Clean Cakes, Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was published in February 2016 by Jacqui Small.

Find out more on her website: www.henriettainman.com.




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