Mango Chia Pudding
Mango Chia Pudding made with 4 simple ingredients and full of tropical flavors. It's a perfect breakfast, snack or healthy dessert.
Servings: 4 servings
Calories: 282kcal
Ingredients
- 2 large mangoes peeled & sliced
- 2 cups milk I use unsweetened almond milk
- 3 tablespoons maple syrup or honey
- 1/2 cup chia seeds
Instructions
- In a blender or food processor, add mango and 1 cup milk, process until puree forms.
- Transfer mango puree into a large bowl along with remaining 1 cup milk, maple syrup and chia seeds.
- Stir well with a spoon or fork, let sit for 10 minutes and stir again.
- Cover and refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir, add more chopped mango and top with coconut flakes, if you wish. Enjoy cold.
Notes
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. You can also use dairy milk.
- Too thick or runny: Add a little bit of milk and stir. Or use less milk next time.
Nutrition
Serving: 1per serving | Calories: 282kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 53mg | Fiber: 9g | Sugar: 29g