Description
A refreshing and healthy Mango Chia Pudding made with nutrient-rich chia seeds and creamy non-dairy milk, topped with smooth mango puree. This easy-to-make, vegan dessert is perfect for breakfast or a nutritious snack.
Ingredients
Scale
Chia Pudding:
- 1/4 cup chia seeds
- 1 cup non-dairy mylk
- 1 tsp vanilla extract
- 2 tsp pure maple syrup
- 1 pinch sea salt (optional)
Mango Puree:
- 1 cup frozen mango
- 1/2 cup non-dairy mylk
- Additional 1/2 cup non-dairy mylk (optional for blending)
Instructions
- Prepare Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, maple syrup, and sea salt until well combined. Divide the mixture into 2 airtight containers or jars.
- Refrigerate Pudding: Place the containers in the refrigerator and let the chia pudding rest for a minimum of 4 hours or overnight to allow the seeds to absorb the liquid and form a pudding-like consistency.
- Make Mango Puree: Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup of non-dairy mylk if needed to achieve a puree consistency.
- Combine and Serve: Remove the chia pudding from the fridge. Pour the mango puree over the pudding and gently stir to combine. Serve immediately and enjoy your mango chia pudding.
Notes
- Use any non-dairy milk such as almond, coconut, or oat milk to suit your preference.
- For a sweeter pudding, adjust the maple syrup amount to taste.
- Ensure to refrigerate for at least 4 hours for best texture; overnight is ideal.
- Frozen mango can be substituted with fresh mango if available.
- Add toppings like nuts or shredded coconut for extra texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
