Description
A refreshing and healthy Mango Chia Pudding made with nutrient-rich chia seeds and creamy non-dairy mylk, topped with a smooth mango puree. Perfect for a vegan and gluten-free breakfast or snack.
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 – 1 cup non-dairy mylk
Instructions
- Prepare Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, maple syrup, and optional sea salt until well combined. Divide the mixture evenly into 2 airtight containers or jars.
- Refrigerate Chia Pudding: Place the containers in the refrigerator and allow the chia pudding to set for a minimum of 4 hours or preferably overnight, so the seeds absorb the liquid and the pudding thickens.
- Make Mango Puree: Add frozen mango and 1/2 cup of non-dairy mylk into a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup mylk to achieve a creamy puree consistency.
- Combine and Serve: Remove the chia pudding from the refrigerator and pour the mango puree over the top. Gently stir the mango puree into the chia pudding. Serve immediately and enjoy this vibrant and nutritious dessert or snack.
Notes
- Use coconut milk or almond milk as your preferred non-dairy mylk for different flavors.
- For a sweeter pudding, add more maple syrup according to taste.
- Frozen mango preserves freshness but fresh mango can be used when in season.
- For a smoother puree, blend mango for an extra 30 seconds.
- Sea salt is optional but enhances the flavor balance of the pudding.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
