Mangoes are here and like every year, Iâ€™m doing the happy dance! Mangoes elevate my mood and make me happy and during every mango season I indulge in this king of fruit whole heartedly without any guilt.
Growing up one of my favourite drinks used to be the mango milkshake. And milkshakes are loaded with icecream and sugar, making them good for a once in a while indulgence.
Although I love sugar, since mangoes are already high with sugar, I decided to make a healthier version replacing the sugar with 100% pure maple syrup from Canada and I loved the flavour pairing of the mangoes with the maple syrup.
I first tasted maple syrup way back when I was a child in the 80â€™s when my uncle Suri settled in the USA, brought a bottle of 100% pure maple syrup from Canada. I was intrigued by this amber coloured liquid with a fruity intense flavor.
Now, I use maple syrup to top my pancakes and waffles and use them in certain sweet and savoury dishes too. And because I donâ€™t cook with honey, in pursuance of the Ayurvedic style of cooking, I find that maple syrup is the perfect substitute whenever I have to cook or bake with honey or in other words, subject honey to some heat.
Maple syrup is an excellent source of manganese and riboflavin (vitamin B2) and also contains calcium, magnesium, potassium, sodium, copper and zinc. Drinks made with maple syrup provide our bodies with readily usable sugars and electrolytes making it perfect for pre or post workout/exercise sessions.
I love the texture of chia seeds too and I have spoken about it before. This combination mango, maple and chia made a perfect drink for me on a hot summer afternoon in Mumbai.
And when Hari was back from school, tired after a long day, he relished this drink and it energized and rejuvenated him as well.
This drink is perfect for the summer and perfect for the entire family. Make it and enjoy the luscious sweetness of the mangoes throughout the mango season!
This post has been brought to you in association with Federation of Quebec Maple Producers, Canada.
Mango Maple Smoothie With Chia Seeds
You can use any seasonal fruit of your choice to make this smoothie
250 ml (1 cup) milk*, divided
1 tsp chia seeds
1 large or 2 medium sized mangoes
2 tbsp pure maple syrup
pure vanilla extract or a pinch of cardamom powder (optional)
ice cubes (optional)
In a bowl, put in a teaspoon of chia seeds. Stir in Â½ a cup of milk, mix well and allow to rest in the refrigerator for about 30 minutes until the chia seeds fluff up and turn gooey.
Peel the mangoes and chop them into cubes. Place the mango cubes in a blender, reserving a few for garnish if desired.
Add the remaining milk and vanilla or cardamom if using and blend until smooth.
Pour in the chia milk mixture and blend just for a minute or two until mixed. Do not blend for a long time after adding the chia mixture.
Pour into a glass or mug, garnish with the mango cubes and a sprinkle of chia seeds and serve chilled or at room temperature.
Makes one tall glass
* For a vegan version, use coconut milk or any nut milk of your choice.
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