Skip to main content

Mango Chia Yogurt Delight

A creamy, dreamy, naturally sweet dessert layered with the goodness of yogurt, chia, and mango.



Ingredients:

For the Yogurt Layer:

  • 1½ cups thick yogurt (either strained regular yogurt or store-bought Greek yogurt)

  • 1½ tsp chia seeds

  • ¼ tsp cardamom powder

  • 1–2 tbsp sugar (adjust to taste)

For the Mango Layer:

  • 1 large ripe mango, peeled and cubed

  • 3–4 soft dates, pitted

For Garnish:

Instructions:

  1. Prepare the Yogurt Base:
    In a bowl, mix the thick yogurt with chia seeds, cardamom powder, and sugar. Stir well to combine. Let it sit for 10–15 minutes so the chia seeds can start swelling. Then spoon the mixture into serving bowls or glasses, filling them halfway. Refrigerate for at least 30 minutes to allow the chia seeds to fully absorb moisture and thicken the yogurt.

  2. Make the Mango-Date Puree:
    While the yogurt layer is chilling, blend the mango flesh and dates together until smooth. If the mixture is too thick, you can add a tablespoon of water or milk to help it blend.

  3. Assemble the Layers:
    Once the yogurt layer has set slightly, spoon the mango-date puree on top. Smooth the surface gently.

  4. Garnish and Chill:
    Sprinkle with chopped pistachios and almonds for a delightful crunch. Chill for another 30–60 minutes before serving.

















Note: This article contains affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you.
Labels:

Comments

Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...
34 comments
Read more