Soak the Chia seeds in 1/2 cup of water for at least 30 minutes. When soaked in water, chia seeds become double the size.
As I used pasteurized milk, I didn’t boil. I added the milk directly. But if you are using un-pasteurized milk, boil the milk and make sure it is cooled down to room temperature.
Wash and peel the mango skin. Chop the pulp into small pieces.
Prepare the mango puree by blending the mango pulp with 1 cup of milk, 3 tbsps of water and the cardamom powder.
To this mix, add the soaked chia seeds and mix well.
Check for sugar and if required add more.
That’s it. Pour this pudding in your favorite ramekins or cups and serve chilled.
Milk can be replaced with almond milk or soy milk or coconut milk or cashew milk to make it vegan. Adjust the sugar according to the sweetness of mango. Instead of sugar, you can add condensed milk which makes the pudding creamy and rich.