Mango Sabja pudding parfait | mango basil seeds pudding | mango sabja pudding recipe
Mango Sabja pudding parfait is a simple yet delicious dessert made using mangoes and basil seeds without cooking.
Ingredients
FOR LOWER LAYER (Mango puree)
- 1 mango ripe/big size
- 2 tsp Sugar optional
FOR MIDDLE LAYER (Sabja)
- 3 tbsp sabja/basil seeds
- 1/2 cup milk use coconut milk, if vegan
- 2 tsp sugar
- 1/2 tsp vanilla essence
FOR TOP LATER (Mango chunks & nuts)
- 1 Mango medium size
- Nuts of your choice
- Basil or mint leaves
Instructions
MAKING OF LOWER LAYER (Mango puree)
- Take the pulp out of mango and add to a blender.
- Add sugar. You can skip sugar if mango is quite sweet or can replace sugar with honey or maple syrup.
- Blend to a smooth puree and keep aside.
MAKING OF MIDDLE LAYER (Sabja)
- Take milk in a bowl and add sugar and vanilla essence. Here too, sugar can be replaced with honey or maple syrup. Mix well.
- Add basil seeds and mix again so that seeds get soaked in milk properly.
- Rest 1 hour or until the seeds are puffed up.
- After 1 hour, the seeds must have soaked almost entire milk and have turned into a thick jelly kind. Keep aside.
MAKING OF TOP LAYER (Mango chunks & nuts)
- Cut mango in a way that you get small chunks out of it.
- Also roughly chop the nuts you wish to add. We used almonds, cashew and desiccated coconut.
LAYERING
- Take a serving glass and first pour mango puree in it till the glass is 1/3rd filled. Level it with a spoon.
- Now add puffed sabja till the glass is 2/3 filled. Level it too.
- At last top with chunks of mango and sprinkle chopped nuts over the chunks.
- Garnish the serving glass with basil or mint leaves.
- Mango Sabja pudding is ready. Make sure it is chilled before serving.
Notes
You need to begin with the making of middle layer first because it needs some time to get completed.