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 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 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.