Mango Chia Pudding
A refreshing, tropical, and nutrient-packed treat that perfectly balances creamy coconut milk with the vibrant sweetness of fresh mango.
Ingredients
- •1/2 cup chia seeds (80g)
- •2 cups full-fat canned coconut milk (480ml)
- •2 tablespoons maple syrup or agave nectar
- •1 teaspoon pure vanilla extract
- •2 ripe mangoes, peeled and diced
- •1 pinch of sea salt
- •1 tablespoon toasted shredded coconut for garnish
Instructions
- 1
In a medium mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
- 2
Gradually stir in the chia seeds, ensuring they are evenly distributed and no clumps remain.
- 3
Let the mixture sit for 10 minutes, then stir again to prevent the seeds from settling at the bottom.
- 4
Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, until the mixture has thickened into a pudding consistency.
- 5
While the pudding sets, place half of the diced mango into a blender and process until completely smooth to create a puree.
- 6
To serve, layer the chia pudding into glasses, alternating with spoonfuls of the mango puree and fresh diced mango pieces.
- 7
Top with a sprinkle of toasted shredded coconut before serving.
💡 Chef tips
- For a lighter version, you can substitute half of the coconut milk with almond milk or oat milk.
- This pudding can be prepared up to 3 days in advance and stored in airtight jars in the refrigerator for an easy grab-and-go breakfast.
- If you prefer a smoother texture, you can pulse the entire chia mixture in a blender before chilling.
✅ How it should turn out
The finished pudding should be thick, creamy, and chilled, with a bright, fruity aroma and a perfectly balanced sweet and tropical flavor profile.