Mango amaranth pudding
4
Easy
10 minutes, including 1 hour cooling time
40 minutesAmaranth seeds are not eaten in Rwandan cuisine, we never thought they were edible until recently, even though amaranth leaves are a staple. Sharing recipes will help people to see how they can use the whole plant, from leaves to seeds, in a pursuit of a more sustainable way of life.
1. Place the water into a saucepan and heat over a medium heat. Add the salt and amaranth and cook until all the water has evaporated, and the amaranth is sticky, about 30 minutes.
2. Once the amaranth is cooked, allow it to cool completely. For better consistency, you can prepare the amaranth the day before. Leave to cool.
3. Mix the frozen mango, yoghurt and maple syrup or honey, then blend using a handblender.
4 Add the cooled amaranth to the mango yoghurt blend and divide between glasses.
5 Top with berries, coconut flakes, and drizzle with maple syrup or honey. Serve chilled.
Find more fruity dessert recipes here.
Ingredients
Method
- 5 cups water
- a pinch of salt
- 193 g amaranth
- ½ cup frozen mango
- ½ cup vegan plain yoghurt
- ¼ cup maple syrup or honey, plus extra for drizzling
- berries such as blackberries or raspberries, for topping
- chopped nuts and/or coconut flakes, for topping
Method
Ingredients
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