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MANGO COCONUT CHIA SEEDS PARFAITS



    Sustaining this Omani heat by feeding our souls with this chilled breakfast on a hot summer morning, Mango and Coconut Chia Seed Parfaits. Made these for dessert last evening but saved a couple for the breakfast! Had it with granola on top this morning and it was just a perfect start of the day. Enjoy these summer beauties either at breakfast or as a dessert to end your meal...it’s that versatile. Replace the yogurt with your favourite alternative to turn this into a delicious vegan treat. What summer treats are you making with mango to start your day?

    SERVES: 6-8

    PREP TIME: It takes overnight or 4 hours for soaking chia seeds, 10 minutes to prepare mangoes

    ASSEMBLING TIME: 10 minutes



    INGREDIENTS


    For Coconut Chia Seeds Layer:

    • 400 ml coconut milk (full fat)

    • 4 tbsp mixed chia seeds (white and black)

    • 2tbsp agave syrup or maple syrup

    For Mango Layer:

    • 6-7 alphonso mangoes (medium to large), peeled and cut into cubes and keep 1 cup aside for topping

    • 1 1/2 cups of mango purée, made with the remaining mangoes

    For Yoghurt Layer:

    • 450g yoghurt

    • 2 tbsp caster sugar (optional)



    METHOD

    1. Soak chia seeds in coconut milk overnight or at least 4 hours until it’s swelled, slimy and thick. Add agave syrup, mix and keep aside.

    2. Peel mangoes, cut the cheeks of 4 firm mangoes and dice it into 1.5 cm cubes. Remove the pulp from rest of the the mangoes, blend them to a smooth puree. Keep aside to use later.

    3. In a bowl, take yoghurt and sugar and whisk together to make it smooth and creamy.

    4. To serve, arrange them in 250ml capacity glass goblets, drop few cubes of mangoes at the bottom of each glass, pour 3-4 tbsp of coconut chia mix, layer it with mango puree, then layer it with yogurt and finish with few more diced mangoes on top. Refrigerate to chill for 2 hours before serving.


    COOKS NOTES:

    • You can serve these for breakfast with granola on top. Replace the yoghurt with your favourite non-dairy yoghurt like coconut or almond to turn this into a delicious vegan treat.


    MANGO CHIA SEEDS PANCAKES



      It’s summer and it’s predominated by mangoes in season. My grocer just keeps sending me messages for the new stock intake for the mango boxes they import from India. It’s gonna last for another month, so I don’t mind buying these in bulk and make the best use of it while it lasts.


      Alphonso and Kesari are my favorite variety of mangoes and my kitchen is exuding the aromas of these sweet mangoes, alluring me to keep making more and more recipes with this irresistible fruit. With some of the mangoes I just purée the pulp and freeze to consume later in my shakes, desserts and other recipes. Try this very simple and delicious recipe to beat that edge of usual pancakes. What are your favorite varieties of mangoes?

      SERVES: 4

      BAKING TIME: 15 minutes

      PREP TIME: 15 minutes

      TOTAL TIME: 30 minutes



      INGREDIENTS


      Dry Ingredients:

      • 1 cup plain flour (can be replaced with atta flour)

      • 2 tsp baking powder

      • 1 tbsp caster sugar

      • 1/4 tsp salt

      • 2 tsp chia seeds

      For Filling:

      • 1 cup milk

      • 1 egg

      • 1/4 cup mango purée (I used alphonso mangoes)

      • 2 tbsp melted butter or ghee

      To Serve:

      • Whipped cream

      • Agave syrup or maple syrup

      • Diced mangoes



      METHOD

      1. Sift all dry ingredients in a bowl, keep aside.

      2. In a separate bowl whisk together wet ingredients, pour it to the dry ingredients bowl, mix well to make smooth lump free batter. Pour it in a jug with lip for easy flow of batter.

      3. Heat a non stick shallow pan, add few drops of oil or ghee, coat the pan with oil with the help of kitchen paper wiping off any excess.

      4. On medium low heat, drop the batter in prepared pan until it spreads to 3 to 4 inch circle, let it cook till you see bubbles forming on surface, gently turn over with the help of spatula, cook for few seconds and remove.

      5. Serve with whipped cream, diced mangoes drizzled with agave syrup on top.


      COOK'S NOTES:

      • Serve it with whipped cream, diced mangoes drizzled with maple syrup or agave syrup on top.


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