Mango Chia Pudding is delicious, refreshing and satisfying, full of nutrients and flavour – perfect for breakfast or as a luscious, light dessert. It is layered with chia pudding, coconut milk and mango, creamy and fruity at once.
Summer season aka MANGO season is coming up here in Australia, but if you cannot get your hands on fresh mango, have a look if your local stores have frozen mangoes, otherwise you can of course use any other fruit that’s currently in season where you are (or any other frozen fruit as well).
Instead of coconut milk, you can also use any other plant based milk, such as almond milk, oat milk or rice milk. Just remember to dilute extra thick coconut cream or anything alike in order for the chia seeds to have enough liquid to absorb.
You can easily prepare it a day ahead, perfect for early starts or as a stress free contribution to a party.
RECIPE FOR LAYERED MANGO CHIA PUDDING
Ingredients for 4 servings:
2 cups coconut milk
2 large mangoes
5 TBSP chia seeds
2 TBSP liquid sweetener *
1/2 vanilla bean, seeds / or 1 tsp extract
mint leaves for garnish
How to make this mango chia pudding:
Blend coconut milk, sweetener and vanilla together with 1/2 a mango.
Stir in chia seeds.
Set aside for 30 minutes.
Stir through once again, then cover the container and let it chill in the fridge for at least 2 hours or over night.
When ready to serve, chop up all the mango and set aside.
Divide half of the mixture between serving jars or glasses.
Top with half of the chopped mango, then repeat with another layer of chia pudding.
Top with remaining mango and mint leaves.
Serve or chill until serving.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!
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