Vanilla & Mango Chia Pudding

📝 Ingredients

• 30 g chia seeds
• 150 ml semi-skimmed milk
• 100 g plain skyr
• 15 g vanilla protein powder (whey)
• 1/2 tsp vanilla extract
• 1 tsp honey (7 g)
• 120 g fresh mango (or frozen and thawed)
• 1/2 lime (zest and 1 tsp juice)
• 10 g desiccated coconut

🍴 Utensils

• 400 ml jar with lid
• Bowl
• Whisk
• Knife
• Chopping board
• Fine grater

📖 Steps

1. In the bowl, whisk the milk with the protein powder, vanilla extract and honey until there are no lumps of powder left. Add the skyr and whisk again until completely smooth.
2. Sprinkle in the chia seeds while whisking, then mix vigorously for 1 minute. The seeds tend to clump together: dispersing them well from the start ensures an even texture.
3. Leave to stand for 5 minutes at room temperature, then whisk again for 30 seconds. This second mix breaks up the clumps of seeds that are starting to swell and stops a solid block forming at the bottom of the jar.
4. Transfer to the jar, close and refrigerate for at least 2 hours, ideally overnight. The pudding is ready when it has the consistency of a thick cream and the seeds are gelled and soft.
5. When ready to serve, peel the mango and cut into 1 cm cubes. Finely grate the zest of the half lime (only the green part, the white pith is bitter) and squeeze 1 tsp juice over the mango.
6. Stir the pudding: if it's too thick, loosen it with 1 to 2 tbsp water. Arrange the lime-dressed mango cubes on top, sprinkle with desiccated coconut and lime zest, then enjoy well chilled.