Mango Chia Pudding
A vibrant and refreshing tropical treat that combines wholesome chia seeds with sweet, ripe mango purée.
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 tablespoon fresh lime juice (15ml)
- •2 tablespoons toasted coconut flakes for garnish
Instructions
- 1
In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined to prevent clumps.
- 2
Cover the bowl and let the mixture sit at room temperature for 15 minutes, then stir it again vigorously to distribute any settled seeds.
- 3
Place the bowl in the refrigerator for at least 30 minutes, or preferably overnight, until the pudding thickens to a gel-like consistency.
- 4
In a blender or food processor, purée half of the diced mangoes with the fresh lime juice until completely smooth.
- 5
Layer the chilled chia pudding and the fresh mango purée into individual glasses or jars.
- 6
Top with the remaining diced mango and garnish with toasted coconut flakes before serving.
💡 Chef tips
- You can substitute any plant-based milk of your choice, such as oat milk or soy milk.
- This recipe can be made up to 3 days in advance and stored in sealed mason jars in the refrigerator.
- If you cannot find fresh mangoes, frozen mango chunks thawed and drained work wonderfully for the purée.
✅ How it should turn out
The finished pudding has a thick, velvety texture with a fragrant vanilla aroma, beautifully balanced by the sweet, tangy tropical flavor of fresh mango.