These mango chia puddings are so cute!
And they’re so tasty Jaye and I were practically fighting over them.
These puddings fit perfectly in that category of breakfast/dessert. Perfect for breakfast ordessert. Now that’s a win if I ever saw one.
Everyone likes dessert but dessert is optional. Breakfast on the other hand? Mandatory.
So having dessert for breakfast can only be a good thing.
And when it’s chia pudding, it’s a super healthy breakfast/dessert too.
And if you love mango then check out our delicious mango smoothie and our vegan mango ice cream.
HOW TO MAKE MANGO CHIA PUDDING
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These chia puddings are so easy to make.
- Add fresh mango to a blender or food processor and process into a purée.
- Add chia seeds, coconut milk, maple syrup and the mango purée to a mixing bowl.
Ingredients
- ▢ 2 Large Fresh Mangos (~500g) Peeled and cored weight
- ▢ ½ cup Chia Seeds (80g)
- ▢ 2 cups Coconut Milk (480ml) Canned, Full Fat, Unsweetened
- ▢ 4 Tbsp Maple Syrup or other sweetener of your choice
Instructions
- Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks.
- Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together.
- Then add in the chopped mango and mix it in, saving a few chunks to use for a topping.
- Place the mixture into the fridge for 15 minutes and then bring it out and give it a stir and then put it back into the fridge for another 15 minutes.
- Spoon it out into four serving glasses, top with the remaining chunks of chopped mango and serve.
Notes
- Prep time includes the time spent setting in the fridge.
- Leftovers can be stored in the fridge for 4-5 days.
Nutrition
Serving: 1Serve | Calories: 431kcal | Carbohydrates: 5.9g | Fat: 27.5g | Saturated Fat: 17.8g | Sodium: 35mg | Fiber: 8.9g | Sugar: 31.5g