Mango Chia Pudding
Breakfast
Pudding
Ingredients:
- 240 ml (1 cup) canned light coconut milk
- 45 g (1/4 cup) chia seeds
- 150 g (1 cup) fresh or frozen mango
- 15 ml (1 tbsp) maple syrup
- 2 ml (1/2 tsp) vanilla extract
- Pinch of salt
Nutrition:
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Stir twice early on — give it a stir right after mixing and again after 30 minutes to prevent the chia seeds from clumping together.
Choose ripe mango — a fragrant, slightly soft mango purees smoother and tastes noticeably sweeter than an underripe one.
Instructions:
- Puree half the mango: Blend half the diced mango until smooth to create a fruit base; dice the remaining half into small pieces for texture.
- Mix the base: Whisk together the coconut milk, chia seeds, maple syrup, vanilla, and salt in a bowl or jar.
- Combine: Stir in the pureed and diced mango until evenly distributed.
- Chill: Cover and refrigerate at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping.
- Serve: Stir well, and top with extra diced mango, toasted coconut, or a squeeze of lime.
Common Mistakes: Not stirring early enough — the chia seeds clump together if left undisturbed for too long; stir right after mixing and again 30 minutes in.
Storage: Keeps in the fridge for up to 4 days. Stir before serving, and thin with a splash of plant milk if it's thickened too much.
Swaps: Frozen mango works just as well as fresh — no need to thaw first, just let it sit a few minutes before pureeing. Swap mango for pineapple or peaches for a different tropical variation.
Tips: For the smoothest base, blend the pureed mango with the coconut milk together before adding the chia seeds. A squeeze of lime juice at the end brightens the flavor and cuts through the sweetness.
Chia seeds — absorb the liquid and swell into a gel, giving the pudding its signature thick, tapioca-like texture.
Mango — pureeing half and dicing half gives the pudding both a naturally sweet, tropical base and little bursts of fresh fruit throughout.
Coconut milk — its richness pairs naturally with mango for a tropical flavor, though any plant milk works.
Maple syrup — adds a touch of extra sweetness, especially useful if the mango isn't fully ripe.
Mango Chia Pudding
Ingredients:
- 240 ml (1 cup) canned light coconut milk
- 45 g (1/4 cup) chia seeds
- 150 g (1 cup) fresh or frozen mango
- 15 ml (1 tbsp) maple syrup
- 2 ml (1/2 tsp) vanilla extract
- Pinch of salt
Why These Ingredients:
Chia seeds — absorb the liquid and swell into a gel, giving the pudding its signature thick, tapioca-like texture.
Mango — pureeing half and dicing half gives the pudding both a naturally sweet, tropical base and little bursts of fresh fruit throughout.
Coconut milk — its richness pairs naturally with mango for a tropical flavor, though any plant milk works.
Maple syrup — adds a touch of extra sweetness, especially useful if the mango isn't fully ripe.
Prep:
Stir twice early on — give it a stir right after mixing and again after 30 minutes to prevent the chia seeds from clumping together.
Choose ripe mango — a fragrant, slightly soft mango purees smoother and tastes noticeably sweeter than an underripe one.
Instructions:
- Puree half the mango: Blend half the diced mango until smooth to create a fruit base; dice the remaining half into small pieces for texture.
- Mix the base: Whisk together the coconut milk, chia seeds, maple syrup, vanilla, and salt in a bowl or jar.
- Combine: Stir in the pureed and diced mango until evenly distributed.
- Chill: Cover and refrigerate at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping.
- Serve: Stir well, and top with extra diced mango, toasted coconut, or a squeeze of lime.
