Strawberry Mango Semolina Pudding – silky, milky, sweet & delicious bowl from our childhood enriched with vibrant, delicious and healthy fruit full of rich nutrients. What more can you ask from family breakfast that turned into a dessert?
Sometimes I think that entire Balkan was raised on Semolina Pudding. Softer, diluted with milk for babies and thicker for older kids. And cookies called “Petit keksi” (and “Plazma” in Serbia) that were equally bathed in milk and served in baby bottles or afterwards, when little hands are handy dandy to hold them themselves, just soaked in cups of warm milk.
Anyhow. It is “common knowledge” that those cookies are not the healthiest thing in the world for you to give to your baby/toddler. At all. With all the sugars and stuff. And that semolina makes babies fat. My daughter is one of those rare peeps that really and honestly disliked any form of a dissolved cookie or “drinkable porridge” so I lived thinking, oh, how smart I am teaching my kid to be like that.
Then my son came, and he came from a completely different planet, the one where they had big semolina trees and semolina went in everything and everything was porridgeable. They even had porridge cookies to dip in milk. I know porridgeable is not a word.
So! Needn’t say more, this little one adores both milk and cookies and semolina anything. And he is not fat, just normal toddler toddling around. However, he has feet somehow bigger than other kids in kindergarten. A lot bigger. I don’t know. No one said anything about semolina being feet related. Never mind.
With that said, it’s no wonder that semolina pudding gets in our bowls very often. Truth to be said, and I shall, the healthier and tastier, nuttier version of semolina pudding is spelt semolina. It tastes almost like you’ve thrown some cinnamon in, which, if you didn’t, you certainly can, and the best thing is – it really does not need any sweetener!
Well, today I didn’t have any spelt semolina so I made the porridge the old fashion way, but all my recommendations to spelt version. Either way, this pudding is incredibly simple to make. Healthy, satisfying, packed with nice, fresh fruit with all kinds of dancing vitamins and fibres and nice impact to your as equally dancing happy self!
So, what are you waiting for? The spring is finally here. The first strawberries are popping out on farmer markets and I cannot wait for other berries to pop into our semolina bowl too!
If you prefer cornmeal in your porridge bowl, take a peek at my Vegan Cornmeal Vanilla Pudding or in a sweet, rather lunch like version, Vegan Caramelised Onion Polenta.
Strawberry Mango Semolina Pudding – silky, milky, sweet & delicious bowl from our childhood enriched with vibrant, delicious and healthy fruit full of rich nutrients. What more can you ask from family breakfast that turned into a dessert?
- 750 ml / 3 cups milk of your choice, I used soy
- 5 tbsp semolina or even better, spelt semolina
- 1 tbsp agave syrup or other sweetener to your taste
- ca. 500 g / ca. 2 cups strawberries
- 1 nice, ripe mango
- ground nuts for sprinkling (optional)
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In the heavy bottomed pan, combine milk, semolina and sweetener. Wisk nicely till there are no lumps.
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On low to medium heat cook the pudding for 15 mins or till it's all nice, thick and fully cooked. Taste the sweetness and adjust if needed.
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Mush the strawberries and mango with a fork or cut very finely. Don't put strawberries in a food processor because you are most likely to get a liquid rather than a mush, and you need a fruit mush with lumps.
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Spoon the pudding into nice bowls or glasses, alternating with mashed fruit, sprinkle with some ground nuts, get a spoon and dig in!
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