Description
A refreshing and nutritious Mango Chia Pudding made with chia seeds soaked in non-dairy milk, topped with a creamy mango puree. This vegan and gluten-free breakfast or snack offers a perfect balance of texture and tropical flavors.
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 cup non-dairy mylk (plus up to 1/2 cup more as needed)
Instructions
- Prepare the chia pudding: In a small bowl, whisk together chia seeds, non-dairy mylk, vanilla extract, maple syrup, and sea salt until well combined. Divide the mixture into 2 airtight containers or jars and refrigerate for a minimum of 4 hours or preferably overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- Make the 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 non-dairy mylk if needed to achieve a creamy puree consistency.
- Combine and serve: Remove the chia pudding from the refrigerator. Pour the mango puree over the top of the pudding and gently stir to combine. Serve immediately and enjoy this delicious, healthy treat.
Notes
- For best texture, soak chia seeds for at least 4 hours or overnight.
- Use any non-dairy milk like almond, soy, or oat milk to keep it vegan and dairy-free.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- Frozen mango works best to create a thick and cold puree without needing ice.
- Can be prepared the night before for a quick grab-and-go breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 5 g
- Cholesterol: 0 mg
