Description
A refreshing and healthy Mango Chia Pudding made with nutrient-rich chia seeds, creamy non-dairy mylk, and sweet mango puree, perfect for a nutritious breakfast or 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 – 1 cup non-dairy mylk
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.
- Chill pudding: Divide the mixture into 2 airtight containers or jars and refrigerate for a minimum of 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
- Make mango puree: Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor and blend until smooth. Add more mylk up to an additional 1/2 cup if needed to reach a creamy 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 nutritious mango chia pudding.
Notes
- For a sweeter pudding, increase the maple syrup to 3 teaspoons.
- Use any type of non-dairy mylk such as almond, oat, or coconut based on preference.
- Make sure to refrigerate for at least 4 hours or overnight for best texture.
- Frozen mango can be substituted with fresh mango if available; adjust puree consistency with less mylk if using fresh.
- Add toppings like shredded coconut, nuts, or fresh fruit for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
