Sweet and Sour Mango Chia Pudding

Have you ever bought a mango that seemed like it was nice and ripe and deliciously sweet but when you brought it home and cut it open it turned out to be sour? It sucks doesn’t it? Not anymore. Enter the Sweet and Sour Mango Chia Pudding

Sour mango may seem like a curse at first, but, in fact, I like to think of it as a blessing in disguise. For sweetness and sourness go together like blueberries and raspberries and prettttty swirls.

So I woke up with a hankering for some Mango Chia Pudding and was rudely awakened by the fact that my mango was sour. Super sour. Luckily, I had made some Apple Pie the day before in one of my Raw Food Courses, and had some leftover water from soaking dates, which I use in my apple pie filling. It was serendipity indeed. As this turned out to be one of my favorite Chia Puddings.

I’m not really sure why I didn’t think of it naturally, as mixing sweet and sour is one of my favorite techniques to make delicious desserts. Especially those of the tropical variety.

So I used the date water to soak the chia seeds and then put that mango to work. We don’t even get the sweetest dates here in Bali, so I imagine that if you did this with some Medjool Date (aff link) soaking water it would be even more Rawsomer (In rap we love to use double comparatives – and make up stuff, like double comparatives).

So the next time you get some sour Mango, remember that you can make a delicious Sweet and Sour Mango Chia Pudding with it. Or a Sweet and Sour Durian Mango Pie! Oh man that would be good right meow….


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