For millet pudding:
- 100 g millet
- 250 ml plant milk (can be coconut milk as well)
- pinch of salt
- 3 tbsp maple syrup
- 1 ripe mango
Rinse millet with hot water. Put it to the saucepan with milk and pinch of salt. Cook on low heat until groats will soak the liquid. Transfer to a blender, add rest of ingredients and blend on high speed (while still hot) until creamy.
Goes perfect with chia pudding, topped with more sour fruits and crunchy granola.