Mango Chia Pudding

We'd trade our favorite pair of shoes for this Mango Chia Pudding! It’s not just a snack, it’s a mood. A guilt-free, antioxidant-packed, fiber-fueled mood. And let’s talk about that mango topping – it’s like a tropical vacation for your taste buds! So juicy, so sweet, so chef’s kiss. Who needs a doctor when you’ve got this?

Fun fact: chia seeds contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including heart disease. The seeds are also high in fiber which can help to lower high blood pressure as well.

What stands out

Healthy and? Yes, please! This Mango Chia Pudding ticks all the boxes: straightforward to prep flavorful and fresh, and satiating to keep you full until lunch. This recipe is easily scalable, too so you can make a double or triple batch and have it for the whole week.

How to Prepare

Start by adding the chia seeds, sweetener, and milk to a jar or a glass and stir it well.

We like to separate ours into two smaller portions but you don’t have to.

Wait 15 minutes and then stir again so that it does not clump up.

Refrigerate until it thickens and becomes pudding-like consistency (four hours minimum, overnight is best).

Once it’s thickened blend the pitted mango and coconut milk together and then add it on top. Enjoy.

Kitchen tip

Chill the chia pudding for at least 4 hours or preferably overnight, to allow the chia seeds to fully absorb the liquid and achieve a pudding consistency.

Swaps

1. You can puree any fruit you like as a topping for this Chia Pudding: strawberries, mixed berries or peaches would be delish.
2. Use any sweetener you love, such as honey, agave, stevia, or even regular sugar. Just adjust the amount to taste.
3. You can use any unsweetened plant milk you love in this Mango Chia Pudding, such as almond milk soy milk oat milk or cashew milk.
4. Top your chia pudding with other ingredients such as nuts seeds, granola, shredded coconut, or a drizzle of nut butter.

Serve it with

• Add a little crunch to this with a fun topping: nuts, seeds, granola or toasted coconut are all options.
• Serve this for breakfast with your favorite protein such as eggs bacon, turkey bacon or our Homemade Breakfast Sausage Recipe.

Questions

Can we use a different sweetener instead of maple syrup?

Yes, you can use any sweetener you love, such as honey, agave, stevia, or even regular sugar. Just adjust the amount to taste.

What types of plant milk can we use in this Mango Chia pudding?

You can use any unsweetened plant milk you love, such as almond milk, soy milk, oat milk, or cashew milk. We used coconut milk here because we love the slight tropical flavor it gives, especially when combined with the mango.

How long can we store the mango chia pudding?

You can store chia pudding in the refrigerator for up to 5 days. Keep it in an airtight container for the best freshness.

How do we prevent the chia seeds from clumping?

Stir the mixture well initially and then again after about 15 minutes. This helps distribute the chia seeds evenly and prevents clumping.

What if our chia pudding is too thick or too thin?

If your pudding is too thick, add a splash of milk and stir well. If it’s too thin, add a bit more chia seeds and let it sit for additional time to thicken.

Ingredients

Makes 2 jars

• 3 tablespoons chia seeds
• 1 tablespoon maple syrup, or any sweetener you like
• 1 cup coconut milk, or any unsweetened plant milk
• 1 ripe mango, pit removed
• ½ cup coconut milk

Equipment

• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Blender
• Small Mason Jars (250ml)

Method

1. Add the chia seeds, sweetener and milk to a jar or a glass and stir it really well.
2. Wait 15 minutes and stir again so that it does not clump up.
3. Refrigerate until it thickens and becomes pudding like consistency. We like to separate ours into two smaller portions but you don’t have to.
4. Once it’s thick you can blend the pitted mango and coconut milk and add it on top. Enjoy.