Mango Cheesecake Chia Pudding
This Mango Cheesecake Chia Pudding is a layered, no-bake dessert combining tropical mango flavors with a creamy cheesecake-like texture. It is high in protein, fiber, and healthy fats, making it both indulgent and nutritious. The crunch of biscuits adds texture, while mint leaves provide a refreshing finish.
Nutrition Facts
Per serving
Energy
124 kcal
Protein
5 g
Carbs
14 g
Fat
6 g
Fiber
2 g
Ingredients
Skimmed Milk
0.5 small cup (100g)
Paneer Homemade (Toned milk)
0.25 crumbled, cup (50g)
Mango
0.5 cup, chopped (125g)
Chia Seeds
1 tbsp (15g)
Marie Gold
1 serving(2 Biscuit) (14g)
Greek Yogurt
0.5 small cup (50g)
Fresh Mint (chopped)
2 tbsp (6g)
Unsalted Butter
2 tsp (10g)
Instructions
Preparation
Ensure mango is ripe and sweet; peel and chop into small pieces.
Cooking Steps
In a blender, combine the chopped mango, paneer, and skim milk. Blend until smooth and creamy.
Pour the mango mixture into a bowl or container. Stir in the chia seeds until they are evenly distributed.
Cover the bowl/container and refrigerate for at least 2 hours (or overnight) to let the chia seeds bloom and thicken the pudding.
Crush the biscuits and mix with a little melted butter until they resemble wet sand. Set aside.
Dice additional ripe mango pieces for layering.
Divide the chilled mango chia pudding into serving glasses. Layer as follows:
- A spoonful of the biscuit-butter mix
-2 tbsp of mango paneer cream.
- A few diced mango pieces
- A spoonful of Greek yogurt
Garnish with fresh mint leaves for a refreshing touch.