Description
A refreshing and healthy Mango Chia Pudding made with chia seeds soaked in non-dairy milk, topped with a smooth mango puree for a naturally sweet and creamy vegan dessert or breakfast option.
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
- up to 1/2 cup non-dairy mylk, to adjust consistency
Instructions
- Prepare Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, maple syrup, and optional sea salt until well combined. Divide the mixture evenly into 2 airtight containers or jars. Refrigerate for a minimum of 4 hours or preferably overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture.
- Make Mango Puree: Add the frozen mango and 1/2 cup of non-dairy mylk into a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup of non-dairy mylk as needed to reach a creamy puree consistency.
- Combine and Serve: Remove the chia pudding from the refrigerator. Pour the mango puree over the pudding and gently stir to combine. Serve immediately and enjoy this refreshing and nutritious mango chia pudding.
Notes
- Use any type of non-dairy milk like almond, oat, or coconut based on your preference.
- The pudding thickens further when refrigerated overnight, so prepare it ahead of time for best results.
- Adjust maple syrup quantity to your desired sweetness level or substitute with agave nectar or honey.
- If fresh mango is available, you can substitute frozen mango and skip blending longer for puree.
- For a creamier texture, stir the chia pudding before adding the mango puree.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
