Vegan Mango Sabja Pudding Recipe | Mango Basil Seeds Pudding
Vegan Mango Sabja pudding recipe is a refreshing summer treat combining juicy mangoes, soaked sabja seeds, and creamy goodness beautifully.
Ingredients
FOR LOWER LAYER (Mango puree)
- 1 big mango (ripe to overripe)
- 2 tbsp Sugar
FOR MIDDLE LAYER (Sabja)
- 3 tbsp sabja/basil seeds
- 1/2 cup coconut milk
- 2 tbsp sugar
- 1/2 tsp vanilla essence
FOR TOP LATER (Mango chunks & nuts)
- Chunks of 1 Mango
- Desiccated coconut as required
- Nuts of your choice
- Mint leaves
Instructions
MAKING OF MIDDLE LAYER (Sabja)
- Take basil seeds, sugar, vanilla essence and coconut milk in a bowl.
- Mix well so that seeds get soaked in milk properly.
- Place the bowl in refrigerator and 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 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.
- Blend to a smooth puree and keep aside.
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 desiccated coconut and chopped nuts over the chunks.
- Garnish the serving glass with mint leaves.
- Mango Sabja pudding is ready. Make sure it is chilled before serving.
Video
Notes
- Coconut milk can be replaced with regular milk, if not vegan.
- Likewise sugar can be replaced with honey, maple syrup or dates syrup.
- You need to begin with the making of middle layer first because it needs some time to get completed.