Mango Coconut Dessert is a quick, healthy, vegan and tasty dessert. This is an ideal dessert when the best variety of mangoes is in season. Sweetness is slightly adjusted by adding honey. This dessert can be made with Sabja or Chia seeds. Though Sabja seeds are roughly the same size as Chia seeds, but they are quite different. This dessert can be prepared in layers for a creative visual appeal. The best way to have Mango Coconut Thai Dessert is to chill it for a few hours and then enjoy. So go ahead and try!
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Yield / Serves
FOR SOAKING Chia or Sabja seeds in coconut milk - 1/2 cup warm water and 1.5 tablespoon coconut powder
1 cup coconut milk - for making the dessert(prepared by mixing 1 cup warm water with 4 tablespoons coconut powder)
1 tablespoon Sabja seeds OR 2 tablespoons Chia seeds
1/2 cup mango puree (Alphonso variety) or any variety of mangoes
2 tablespoon honey
1/2 teaspoon vanilla essence
a pinch of salt
some chopped pieces of mango
some chopped pistachios for garnishing
Get the ingredients arranged for the recipe. I have used Sabja seeds
FOR SOAKING SABJA SEEDS/ CHIA: Prepare coconut milk by mixing 1.5 tablespoons coconut powder in 1/2 cup warm water. Soak Sabja/ Chia seeds in this coconut milk for 20 to 30 min
Prepare the coconut milk for dessert by dissolving 4 tablespoons of coconut milk powder in 1 cup warm water,
Now add the mango puree to the coconut milk mixture and mix well
Add the honey, salt and vanilla essence and mix.
Then add the soaked Sabja/Chia seeds to the coconut milk- mango mixture and combine nicely.
Gently mix some chopped pieces of mangoes
Chill for 3-4 hours and serve in a bowl.
Garnish with chopped pistachios
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