Mango Chia Pudding
A vibrant and refreshing healthy treat that combines creamy coconut milk with sweet mango and nutrient-packed chia seeds.
Ingredients
- •1/2 cup chia seeds (80g)
- •2 cups unsweetened almond milk or coconut milk (480ml)
- •2 tablespoons maple syrup or honey (30ml)
- •1 teaspoon pure vanilla extract (5ml)
- •2 ripe mangoes, peeled and diced
- •1/4 cup unsweetened shredded coconut for garnish (20g)
Instructions
- 1
In a large bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
- 2
Let the mixture sit at room temperature for 15 minutes, then whisk again to break up any clumps and prevent the seeds from settling at the bottom.
- 3
Cover the bowl and place it in the refrigerator for at least 30 minutes, or preferably overnight, until the pudding thickens to a gel-like consistency.
- 4
Place half of the diced mangoes into a blender and puree until smooth, leaving the remaining mango diced for layering.
- 5
Assemble the puddings by dividing half of the thick chia pudding among four glasses or jars.
- 6
Add a layer of mango puree and fresh diced mango, then top with the remaining chia pudding.
- 7
Garnish the top of each glass with the remaining fresh mango pieces and a sprinkle of shredded coconut before serving.
💡 Chef tips
- You can substitute almond milk with oat milk, soy milk, or full-fat coconut milk for a richer taste.
- This pudding can be prepared up to 3 days in advance and stored tightly covered in the refrigerator.
- If you prefer a completely smooth texture, you can blend the soaked chia pudding before layering it with the fruit.
✅ How it should turn out
The finished pudding should be thick and creamy with a pleasant gelatinous texture, smelling naturally sweet and tropical, and offering a delightful contrast between the mild vanilla base and the bright, fruity mango.