Mango Chia Pudding
A refreshing, tropical, and nutrient-packed treat that makes for a perfect healthy breakfast or light dessert.
Ingredients
- •1/2 cup chia seeds (80g)
- •2 cups unsweetened coconut milk or almond milk (480ml)
- •2 tablespoons maple syrup or agave nectar
- •1 teaspoon pure vanilla extract
- •2 ripe mangoes, peeled and diced
- •1/4 cup toasted coconut flakes for garnish
- •1 pinch of sea salt
Instructions
- 1
In a medium mixing bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and salt until well combined.
- 2
Let the mixture sit for 10 minutes, then whisk again to break up any clumps of seeds that may have settled at the bottom.
- 3
Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, until the mixture has thickened into a pudding consistency.
- 4
While the pudding sets, place half of the diced mango into a blender and process until smooth to create a puree.
- 5
To serve, layer the chia pudding into glasses, alternating with the mango puree and the remaining fresh diced mango chunks.
- 6
Top each serving with a sprinkle of toasted coconut flakes before serving.
💡 Chef tips
- For a creamier texture, use full-fat canned coconut milk instead of carton almond milk.
- The pudding can be stored in an airtight container in the refrigerator for up to 4 days, making it an excellent meal-prep option.
- If you prefer a smoother pudding, you can briefly pulse the chia mixture in a blender before refrigerating.
✅ How it should turn out
The finished pudding should be thick, creamy, and gel-like, with a vibrant golden mango topping that smells sweet and tropical.