Description
This refreshing Mango Chia Pudding is a simple, healthy, and delicious dessert or breakfast option that combines creamy coconut milk, sweet Ataulfo mango, and nutrient-rich chia seeds. Naturally sweetened with maple syrup or honey, it sets into a smooth, creamy pudding perfect for a quick nutritious meal or snack.
Ingredients
Chia Pudding Base
- 1/4 cup chia seeds
- 1 cup canned light coconut milk (full-fat works too)
Fruit and Sweetener
- 1 large Ataulfo mango, peeled and cut into pieces (approx 1 cup)
- 1 tbsp maple syrup, honey, or agave
- 1/2 tsp vanilla extract
Instructions
- Blend Mango Mixture: Place the coconut milk, mango pieces, maple syrup (or honey/agave), and vanilla extract in a blender. Blend until the mixture is completely smooth and creamy.
- Combine with Chia Seeds: Pour the blended mixture into a bowl containing the chia seeds. Whisk vigorously for 1-2 minutes to evenly incorporate the chia seeds and prevent clumping. Let it sit for 5–10 minutes, then stir again to break up any formed clumps.
- Refrigerate to Set: Cover the bowl and place it in the refrigerator for a minimum of 2 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and the pudding to thicken to a creamy consistency.
- Serve: Once set, stir the pudding again and serve chilled. Garnish with fresh mango slices or your favorite fruits for added flavor and texture.
Notes
- You can substitute Ataulfo mango with other ripe mango varieties but Ataulfo offers the sweetest flavor and smoothest texture.
- Adjust sweetness by varying the amount of maple syrup, honey, or agave according to taste.
- For a vegan option, use maple syrup or agave instead of honey.
- Make sure to stir the pudding a couple of times during the setting process to avoid chia seed clumps.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
