Description
This refreshing and nutritious Mango Chia Pudding is a perfect make-ahead breakfast or snack made with chia seeds soaked in non-dairy mylk, topped with a creamy mango puree. Naturally sweetened with pure maple syrup and blended with frozen mango, it’s a wholesome vegan and gluten-free treat that’s easy to prepare and delicious to enjoy any time of day.
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 to 1 cup non-dairy mylk
Instructions
- Prepare Chia Pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, pure maple syrup, and sea salt if using until fully combined.
- Refrigerate Chia Mixture: Divide the chia pudding mixture evenly into 2 airtight containers or jars and refrigerate for a minimum of 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
- Make Mango Puree: Add frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup mylk as needed until the puree reaches the desired consistency.
- Combine and Serve: Remove chia pudding from the fridge, pour the mango puree over the pudding, and gently stir to combine. Serve immediately and enjoy this creamy, fruity delight.
Notes
- Use any non-dairy mylk such as almond, soy, oat, or coconut milk for varied flavors.
- Adjust the sweetness by adding more maple syrup if desired.
- For best texture, soak chia pudding overnight.
- Frozen mango helps achieve a thick, creamy puree without added ice.
- This recipe can be doubled easily for larger batches.
- If you prefer a smoother pudding, blend the chia pudding briefly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
