I love making icy poles for the kids. I can leave out all the crappy bits and pimp it up with some sneaky super healthy stuff. And its a great way to take full advantage of the seasonal abundance. At the moment I am buying lots of strawberries and mangoes, which is just one of my highlights of summer. I have been getting trays of mangoes and it is just such a luxurious treat to scoff an entire mango. And strawberries are popping up at breakfast, afternoon treat and dessert. I might even pop some in our salad…
So today I needed to top up our icy pole supply and I had 2 mangoes to use up, along with 1/2 left over can of coconut milk. So in the blender they went, along with some chia seeds and a small handful of goji berries. I had only 4 moulds left, so I was left with a good bowl full of mix. It looked a lot like custard. I put it in the fridge.
After dinner I remembered the mango mix and went to have a look. Of course, the chia had worked is magic and the goji berries had also plumped up nicely. It looked like custard and tasted like a tropical mango chia pudding. Pure magic in my tummy!
So here I give you my after dinner custard treat that is not custard but just so wickedly good! I am so very happy with how this turned out.
Vegan Mango Custard
- 2 mangoes
- 1/2 can of coconut milk or cream
- 1 tbs chia seeds
- 1 tbs goji berries
Extra goji berries and shredded coconut to garnish
Blend the mango, coconut milk, chia and berries in a high speed blender. Pour in individual glasses or bowls and let it set for 30 min. Top with your favourite crunchies and serve to a delighted crowd.
Sometimes it the simple things that bring us the biggest joy. Like a dessert that takes like an asian holiday and sunshine…