Description
A creamy and refreshing Mango Chia Pudding made with nutrient-packed chia seeds, non-dairy milk, and sweet mango puree. Perfect as a healthy breakfast or light dessert, this recipe is vegan, gluten free, and easy to prepare with just a few ingredients and minimal hands-on time.
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 (plus up to 1/2 cup more for blending)
Instructions
- Mix Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, pure maple syrup, and a pinch of sea salt if using until fully combined.
- Refrigerate: Divide the mixture evenly into two airtight containers or jars and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into pudding.
- Prepare Mango Puree: Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend until smooth, adding up to another 1/2 cup milk to reach a creamy puree consistency.
- Combine and Serve: Remove the chia pudding from the refrigerator, pour the mango puree over the top, and gently stir them together. Serve immediately or keep chilled until ready to enjoy.
Notes
- Use any type of non-dairy milk such as almond, coconut, or oat milk based on your preference.
- For extra sweetness, adjust maple syrup quantity or add a drizzle of honey if not vegan.
- If you don’t have frozen mango, fresh mango can be used but may yield a slightly thinner puree.
- Make the pudding the night before to save time in the morning.
- Optional pinch of sea salt enhances flavor and balances sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 0 mg
