Chia Pudding with Mango and Pistachio
Set in the fridge overnight, spooned cold at Sehri. Light, very hydrating, and completely hands-off.
Why it works for Sehri
- Chia seeds absorb several times their weight in liquid and form a gel, so the pudding carries a large amount of fluid into the fasting day.
- They also supply fibre and fat, which is what stops a light meal from disappearing within an hour.
- Total active work is five minutes, done the night before.
Ingredients
- 6 tbsp chia seedsabout 60 g
- 400 ml milkdairy, almond or coconut
- 2 tbsp honey or maple syrup
- 1/2 tsp vanilla extractoptional
- 1 ripe mangodiced, about 200 g
- 30 g pistachioschopped
- 1 pinch salt
Method
- 1Mix2 min
Whisk 6 tbsp chia seeds into 400 ml milk with 2 tbsp honey, the vanilla and a pinch of salt.
- 2Whisk again2 min
Leave for 10 minutes, then whisk a second time. This step matters — without it the seeds clump at the bottom and set into a solid lump.
- 3Chill1 min
Cover and refrigerate for at least 4 hours, ideally overnight, until set to a soft pudding.
- 4At Sehri
Top with the diced mango and chopped pistachios and eat cold.
Notes that make the difference
- The second whisk after ten minutes is the difference between a pudding and a lump. Do not skip it.
- Frozen mango, thawed overnight in the fridge, works perfectly out of season.
Storing and reheating
Keeps 4 days in the fridge. Add the fruit and nuts fresh each morning.
Substitutions
- Any soft fruit works: banana, berries, peach or chopped dates.
- Coconut milk makes it richer and more filling.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.