This mango chia pudding is a creamy, sweet, and refreshing breakfast that’s super easy to make. Packed with nutrients, it’s a healthy, family-friendly option that can be prepped in just a few minutes. You’ll love the vibrant tropical flavor and delightful texture in every spoonful!
Table of Contents
How to Make Mango Chia Pudding
Ingredient Notes
To create this luscious mango chia pudding, you’ll need 2 large fresh mangos, about 500g total. These will add a sweet, juicy flavor. Chia seeds, which are packed with omega-3 fatty acids, will provide that unique pudding texture. For creaminess, use 2 cups of full-fat, unsweetened canned coconut milk. Lastly, a dash of sweetness from 4 tablespoons of maple syrup rounds out the flavors beautifully.
Storing Tips
Leftovers can be stored in the refrigerator for 4-5 days. Just make sure to place them in an airtight container to maintain freshness. The pudding may thicken over time, so stir well before serving.
Mango Chia Pudding Ingredients
- 2 large fresh mangos (~500g), peeled and cored
- ½ cup chia seeds (80g)
- 2 cups canned coconut milk (480ml), full fat, unsweetened
- 4 tablespoons maple syrup or other sweetener
Instructions
- Blend the flesh of one mango until it becomes a purée. Cut the second mango into chunks.
- In a mixing bowl, combine the chia seeds, coconut milk, maple syrup, and the puréed mango. Whisk until smooth.
- Gently fold in the chopped mango, reserving some pieces for topping.
- Refrigerate the mixture for 15 minutes, stir, then refrigerate for another 15 minutes.
- Divide the pudding into four serving glasses and top with the reserved mango chunks before serving.
FAQs
What ingredients do I need to make mango chia pudding?
To make mango chia pudding, you will need fresh mangos, chia seeds, canned coconut milk, and maple syrup.
How do I achieve the perfect texture for chia pudding?
For the perfect texture, ensure you let the chia seeds soak in the coconut milk long enough and stir the mixture to avoid clumping.
Can I use frozen mangoes for my chia pudding?
Yes, you can use frozen mangoes. Just thaw them before blending for the purée or folding into the pudding.
What are some variations or toppings for mango chia pudding?
You can add toppings like nuts, seeds, or coconut flakes, or substitute the mango with other fruits like berries or bananas.
How long can I store mango chia pudding in the fridge?
Mango chia pudding can be stored in the fridge for 4-5 days in an airtight container.
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Conclusion
This mango chia pudding is not only an easy breakfast choice but also a delightful way to start your day with a burst of tropical goodness. If you’re looking for more inspiration, be sure to check out our other recipes on Pinterest for endless ideas. Enjoy your deliciously creamy pudding and feel free to experiment with toppings to make it your own!
Mango Chia Pudding: A Deliciously Creamy Breakfast Delight
Equipment
- Blender
- mixing bowl
- whisk
- serving glasses
Ingredients
- 2 large fresh mangos peeled and cored
- ½ cup chia seeds
- 2 cups canned coconut milk full fat, unsweetened
- 4 tablespoons maple syrup or other sweetener
Instructions
- Blend the flesh of one mango into a purée and cut the second mango into chunks.
- Combine chia seeds, coconut milk, maple syrup, and puréed mango in a bowl and whisk until smooth.
- Fold in the chopped mango, reserving some for topping.
- Refrigerate for 15 minutes, stir, then refrigerate for another 15 minutes.
- Divide into glasses and top with reserved mango before serving.