How to make Amaranth Pudding
This mango amaranth pudding is a creamy twist on traditional rice pudding. Made with nutrient rich amaranth seeds, sweet mango, tangy plant yogurt, and maple syrup, it is naturally rich and satisfying. Finished with fresh berries and coconut flakes, this gluten free and vegan pudding is indulgent enough for dessert yet nourishing enough for breakfast.
Servings: 4
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Blender or hand blender
- Measuring cups & spoons
- Serving jars or glasses
- Fridge (to chill before serving)
Ingredients
- 5 cups water
- ⅛ tsp salt used sea salt
- 190 g amaranth seeds
- ½ cup frozen mango peeled, diced, and frozen
- ½ cup yogurt (such as vegan coconut or almond yogurt) or dairy if you are non-vegan
- ¼ cup maple syrup or honey, plus extra for drizzling
- blackberries or raspberries, or seasonal fruit, for topping
- nuts such as almonds or coconut flakes for garnish, chopped
Instructions
- Cook the amaranth: Pour the water into a medium saucepan and bring it to a boil over medium heat. Add the sea salt and amaranth seeds. Reduce the heat to low, cover, and let everything simmer gently for about 30 minutes. As the amaranth cooks, the seeds will soften and absorb the water, creating a thick, creamy texture.
- Cool completely: Remove the saucepan from the heat and allow the cooked amaranth to cool down completely. For an even thicker, more pudding like consistency, prepare the amaranth a day ahead and chill it in the fridge overnight.
- Blend the mango mixture: Add the frozen mango, vegan yogurt, and maple syrup to a high speed blender. Blend until completely smooth, creamy, and silky, ensuring no large pieces of fruit remain.
- Combine and assemble: Transfer the smooth mango mixture to a large bowl and gently fold in the cooled amaranth until evenly combined. Spoon the pudding mixture into serving jars, glasses, or bowls..
- Add the toppings: Scatter the fresh berries over the top of each portion and finish with a generous sprinkle of coconut flakes and chopped nuts. For extra sweetness, drizzle with a little additional maple syrup just before serving.
- Chill and serve: Refrigerate the assembled jars for at least 30 minutes to allow the flavours to develop and the pudding to firm up slightly (optional). Serve chilled.
Notes
Amaranth Texture: Cooked amaranth has a unique texture. It is naturally gelatinous and thickens significantly as it cools, while the tiny seeds retain a slight, pleasant pop (similar to caviar or figs). If the pudding becomes too thick after chilling, simply stir in a splash of your favorite plant based milk to loosen it up.
Mango Selection: For the absolute best flavor and natural sweetness, use ripe, sweet mangoes. If you are using fresh mangoes instead of frozen, make sure they are fully ripe and soft to the touch. If your fruit is a bit tart, you can easily balance the flavor by adding an extra tablespoon of maple syrup during the blending step.
Yogurt Choices: Unsweetened coconut yogurt works beautifully in this recipe because its natural tropical notes complement the mango. Almond or oat yogurt are also fantastic dairy free options. If you prefer a tarter flavor profile, a plain unsweetened plant yogurt works best.
Rinsing the Seeds: Unlike quinoa, amaranth seeds are so tiny that they will slip right through a standard mesh strainer. Rinsing is not strictly necessary for amaranth, but if you prefer to rinse your seeds, use a fine cloth, a nut milk bag, or a culinary fine mesh sifter designed for grains.
Meal Prep and Serving: This pudding is an excellent option for make ahead breakfasts. You can layer the mango amaranth mixture into individual half pint glass jars, seal them, and store them in the fridge. For the best texture, hold off on adding the fresh berry toppings and crunchy coconut flakes until right before you serve them.
How should I store the left over pudding? You can safely store any leftover pudding in airtight glass jars or containers in the refrigerator for up to four days. It is a fantastic option for batch meal prep because the texture thickens and becomes even more tasty as it sits cold, allowing the tropical mango and creamy base flavors to blend together beautifully.