Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Mango Chia Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan,Gluten Free

Description

This refreshing Mango Chia Pudding recipe combines creamy coconut milk with fresh mango and nutrient-rich chia seeds. Naturally sweetened with maple syrup, it’s a perfect make-ahead breakfast or healthy dessert that’s both vegan and gluten-free.

Ingredients

Fruit

  • 2 Large Fresh Mangos (~500g peeled and cored weight)

Wet Ingredients

  • 2 cups Coconut Milk (480ml, canned, full fat, unsweetened)
  • 4 Tbsp Maple Syrup (or other sweetener of your choice)

Seeds

  • 1/2 cup Chia Seeds (80g)

Instructions

  1. Prepare Mango Puree: Add the flesh of one of the mangos to a blender or food processor and process into a smooth purée to create a fresh and vibrant base for the pudding.
  2. Combine Ingredients: In a mixing bowl, whisk together the chia seeds, coconut milk, maple syrup, and mango purée until fully combined and the chia seeds are evenly distributed.
  3. Add Mango Chunks: Chop the second mango into bite-sized chunks and mix most of them into the chia seed mixture, reserving a few chunks for garnish.
  4. Initial Chill and Stir: Place the mixture in the refrigerator for 15 minutes to start thickening. After 15 minutes, remove and stir the pudding thoroughly to prevent clumping.
  5. Final Chill: Return the pudding to the refrigerator for another 15 minutes, allowing the chia seeds to fully absorb the liquid and the pudding to set.
  6. Serve: Spoon the set pudding into four serving glasses, top with the reserved mango chunks, and serve chilled for a deliciously creamy and fruity treat.

Notes

  • For a sweeter pudding, adjust the maple syrup amount to taste or substitute with honey or agave nectar.
  • Use full-fat canned coconut milk for the creamiest texture; light coconut milk will result in a thinner pudding.
  • If you prefer a smoother texture, blend the entire mixture before setting it to chill.
  • This pudding can be made up to one day in advance and stored in the refrigerator.
  • For added crunch, top with toasted coconut flakes or chopped nuts.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion

Find it online: https://recipeglimpse.com/creamy-mango-chia-pudding-recipe/