Description
This deliciously rich and creamy mango chia pudding takes just 5 minutes of preparation before chilling in the fridge. It’s the perfect breakfast or snack. Totally gluten-free, dairy-free and vegan too.
Ingredients
For the Mango Chia Pudding:
- 1 cups fresh mango slices
- 2 cups almond milk
- 1/2 cup of non-dairy yogurt
- 4 tablespoons chia seeds
- 4 tablespoons maple syrup
For Garnishing:
- 1 cup fresh mango chunks
- Fresh mint leaves, for garnish
Instructions
- Blend Mangoes and Milk: Combine one cup of fresh, sliced mangoes together with the almond milk in a the bowl of a high-speed blender, and then blend until well combined.
- Combine Ingredients: In a large bowl, combine the mango-milk mixture with then non-dairy yogurt, chia seeds and maple syrup, and stir well.
- Chill Overnight: Cover the bowl with plastic wrap and let chill in the refrigerator for at least 4 hours or until chia seeds have absorbed the liquids.
- Garnish and Serve: Divide manage chia seed pudding evenly into two bowls and garnish with the remaining fresh sliced mangoes and mint leaves.
Notes
Mangoes: I used fresh mangoes, but you can definitely use other fruits as well (such as strawberries, blueberries, raspberries, peaches, nectarines). If you don’t have fresh fruit, frozen fruit is fine too.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can use another non-dairy milk too (such as cashew milk, rice milk, tigernut milk, soy milk, coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal milk.
Non-Dairy Yogurt: I used non-dairy yogurt to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, feel free to use normal Greek yogurt as well.
Chia Seeds: Since this is a chia seed pudding, chia seeds are essential, so much sure you include them in.
Maple Syrup: I like using maple syrup as a natural sweetener and to keep the recipe vegan, but you can also agave nectar instead. Alternatively, if you’re not vegan, feel free to use honey instead. If you are diabetic or insulin-resistant, I strongly recommend using Lakanto maple-flavored syrup (a maple syrup substitute that is low glycemic-index and will not spike your blood sugar as much).
Mint: I like garnishing this mango chia pudding with fresh mint, but feel free to leave it out if you don’t care about it.
Storing: To store, place the chia seed pudding in an airtight container and store in the refrigerator for up to 4-5 days.
- Prep Time: 5 mins
- Chilling Time: 4 hours
- Category: Breakfast
- Method: Blender
- Cuisine: Western
