Coconut Milk Mango & Cranberry Shots

Coconut milk, mango and cranberry shots are a great way to serve a sugar-free dessert to your guests at a dinner. Each of these shots is around 130 calories per serving.  The dried cranberries offer a beautiful contrast of flavors.  They are tangy, soft and chewy all of which blend well with the coconut milk and mango puree

These will disappear in minutes. But not a problem because they are sugar-free and dairy-free, with the goodness of chia seeds and nuts.

The mango season in India barely lasts for 3 to 4 months.  It is a common to see people carrying mango boxes or mangoes by the dozen which is shared by all family members. The King of Fruits is so loved by us Indians that this season is like a celebration !!!

And more often than not, all this love for mangoes is showered on the world-famous Alphonso variety.  This is especially true for those who belong to the coastal belt of Maharashtra and Goa.

Although one cannot beat the joy of eating freshly cut ripe mangoes and simply devouring them. It is also true that the amazing recipes made from them are equally relished.

There is a long list of mango recipes with a combination of other ingredients, like the mango phirni, mango shirkhand, mango icecream, mango rasmalai etc   Also the savoury course dishes like raw mango curry, mango salads and so many more.

Coconut Milk Mango & Cranberry Shots

Ingredients :

• 2 ripe Alphonso Mangoes
• 50g cup Chia Seeds soaked
• 500ml Fresh Coconut Milk (first extract)
• 1 tbsp Dried Cranberries
• 4 tbsps Maple Syrup or other sweetener of your choice
• 1 tbsp Cashewnuts chopped
• Few Butterfly BluePea Flowers for decoration.

Method :

• Cut & peel the mangoes. Scoop out the luscious mango flesh and add it to the blender or food processor to make a mango purée and refrigerate it.
• Stir the maple syrup into the coconut milk.
• Add the chia seeds into the coconut milk & maple syrup mixture.
• Let it soak for an hour or so.
• Now assemble the pudding in beautiful shot glasses.
• Add the chia seed and coconut milk mixture at the bottom, then add a layer of chopped cashewnuts.
• To this add a generous layer of the cooled mango puree.
• Finally, top it all up with some more cashewnuts, dried cranberries and last but not the least a garnish of butterfly blue pea flower for the elegance.
• Chill and serve.