Mango chia puddings

Made with only four ingredients, these creamy mango chia puddings are packed with vitamins, protein, fibre, antioxidants and other nutrients. They are great for breakfast, dessert or as a mid-day snack. And when the weather is cold, windy and grey, then why not indulge in a cup of tropical sunshine. Enjoy!

Mango chia puddings

5 to 6 servings

Ingredients

  • 2 cups unsweetened almond milk *, homemade or store-bought
  • 2 tablespoons (tbsp) pure maple syrup
  • 1/2 cup + 2 tbsps chia seeds
  • 2 very ripe mangoes, peeled and sliced (to make 2 cups of purée)

Topping options: fresh fruit, granola and/ or cream of choice (I used leftover mango purée mixed with passion fruit and some orange wedges and added a few coconut chips on top)

* You can use coconut milk or half almond and half coconut milk. I used almond milk because it has no saturated fat.

Procedure

In a bowl, hand mix together the almond milk, maple syrup and chia seeds. Mix well so that the chia seeds are evenly dispersed. Put this in the refrigerator for 15-20 minutes to gel.

Meanwhile, peel and slice the mangoes and purée them in a small blender or NutriBullet. Measure 2 cups of the purée and add this to the almond milk/chia mixture and mix and stir by hand until the ingredients are very well blended. This second stir is important as it allows the pudding to gel evenly.

Note: If you have some leftover mango purée, keep it and mix it in with some fresh fruit and add this later to each topping.

Pour the mixture equally into 5 or 6 ramekins, glasses or jars. Cover with lids or foil and chill in fridge for an hour or overnight.

Enjoy as is or with toppings of choice.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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