In Indian cooking, sabja seeds or sweet basil seeds are added to many desserts. They are, in my opinion, the Indian twin of chia seeds. When sabja seeds swell, they have a similar tasteless texture. My mom has always loved Falooda, an Indian dessert that uses rose syrup and sabja seeds. She started replacing her sabja seeds with soaked chia seeds; she adds them to fresh watermelon juice and as a topping on ice cream with rose syrup. Adding a mucilaginous and fiber rich seed like sabja or chia is traditionally thought to improve digestion and balance blood sugar. Chia has been studied and found to have many other added benefits, including healthy Omega-3’s and niacin along with minerals like iron, potassium, phosphorus and zinc. Chia seeds also contain a mix of soluble and insoluble fiber – which means they support digestive health and blood sugar balance.
Summer time in Florida gives us access to many tropical fruits, including mango, one of my favorites. Mangos are high in Vitamin C and Vitamin A; I love pairing a sweet fruit with a fiber rich seed like Chia for the added digestive health and blood sugar balancing benefits. I topped my pudding with a pinch of cinnamon, which also supports healthy blood sugar levels.
Mango + Chia Seed Pudding
- 2 ripe mangos
- 1 tablespoon of chia seeds
- 3/4 cup of unsweetened, vanilla almond milk or coconut milk
Remove the skin and puree your mango with the almond milk
Stir in chia seeds and refrigerate for 2 hours
Add cinnamon to taste, enjoy!