Mango Chia Pudding
Discover a delightful four-ingredient Mango Chia Pudding that's perfect for chia pudding fans. This recipe became a summer favorite after stumbling upon it during a search for chia pudding options.
Enjoy this guilt-free dessert that doubles as a tasty breakfast. The combination of coconut milk and chia seeds creates a rich, creamy texture, balanced by light, fruity mango and a touch of honey.
This versatile pudding is both delicious and nutritious. Chia seeds provide fiber, protein, and omega-3s, making it a healthy, flavorful choice.
Serve chilled and garnish with mango and/or toasted coconut flakes for added texture. This summer-inspired Mango Chia Pudding will delight your senses with its refreshing taste and aroma.
Not only is this dessert simple to make, but it's also a great option for those with dietary restrictions. It is naturally gluten-free and can easily be adapted to be vegan by replacing honey with maple syrup or agave nectar.
Impress your guests by incorporating Mango Chia Pudding into various occasions, from weekend brunches to backyard barbecues. Its vibrant colors and delightful flavors will make it a hit with everyone, and you'll find yourself making it often.
Find the original recipe here:
Mango Chia Dessert
Here is my basic chia pudding recipe:
Chia Pudding
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 1 can (13.66oz/403ml) unsweetened coconut milk
  • 5 tbsp chia seeds
  • 2 tbsp honey (Use maple syrup of agave syrup for a vegan option.)
  • 3 ripe mangoes
Instructions
  1. In a medium bowl, mix chia seeds, honey and coconut milk. Stir well and chill in the fridge for one hour or more. The mixture will thicken as the chia seeds become plump.
  2. While the chia pudding is setting, peel the mangoes. Using a blender, puree the flesh of two mangoes until smooth. Slice and dice the third mango, then set it aside.
  3. Prepare four glasses. Pour the mango purée evenly into the glasses. Top with the thickened chia pudding. Sprinkle with pieces of fresh mango and coconut flakes, if desired. Chill and serve.
Recipe Notes

This dessert will keep in the fridge for up to three days.