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
- 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 full 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.
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. Give the refridgerated almond and chia mixture a stir with a fork. This second stir is important so that the mixture gels evenly. Then, add the purée and stir/mix well with fork.
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. Some people prefer the taste and texture the next day, so as desired! Alternatively, you can leave the mixture in the covered bowl in fridge and add to the ramekins when needed.
Enjoy as is or with toppings of choice.