We always hear the recommendation to eat in season to ensure that we eat locally grown foods that supply us with a year round variety of nutrition. However, variety being the spice of life, sometimes we like to eat imported fruits and veggies. Where I live, Northeast US, we get lots of apples, greens, squashes and root veggies, and more but the tropics offer a sweet delight that we never have a season for!
Pineapple, mango, papaya are indeed sweet with lots of sugars, but using them as flavors and ingredients in recipes instead of as the main or only ingredient can be a nice way to get in some vitamin A, C, K, potassium and anti-oxidants that help us stay healthy!
Pam’s Mango Spiced Chia Pudding
- 2 mango peeled
- 1/2 cup chia seeds
- 2 cups coconut milk
- 4 Tablespoons Maple Syrup or Honey
- 1 tsp ginger fresh, grated
- 1/2 tsp cardamom
- Add the flesh of one mango to a blender and process into a puree.
- Combine and whisk together chia seeds, coconut milk, maple syrup, pureed mango, ginger and cardamom in a bowl.
- Add in chopped pieces of mango (reserve some for garnish)
- Place the bowl in the fridge for 15 minutes.
- Remove from fridge and stir then replace for an additional 10 minutes.
- Remove from fridge, spoon out into 6 servings and top with mango garnish.