Mango Chia Pudding
This mango chia pudding is a healthier inspiration of our classic mango sago. It's just sweet enough with the perfect balance of mango and coconut flavor. This is a simple and minimal effort recipe that you can add to breakfast, snack, and dessert rotation!
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 fluid ounces coconut milk ((usually 1 can))
- 5 tablespoons chia seed
- 2 tablespoons honey (or your preferred sweetener)
- 3 ripe mangoes
Instructions
- 1
Make the chia pudding:Shake up the can of coconut milk and pour it into a large measuring cup or bowl.
- 2
Add the chia seeds and honey and stir or whisk until well combined.
- 3
Cover and allow the chia seeds to set in the fridge for at least 20 to 30 minutes or best overnight.*The chia pudding will be a bit on the thicker side if its soaked overnight. The chia pudding will also be thicker when cold due to the fat in the coconut milk.*
- 4
Prepare the mangoes:While the chia seeds are soaking, make the mango puree. Peel 2 mangoes and remove as much flesh off the mangoes as possible. Place it into a blender and blend until smooth. Discard the mango skin and seed. Keep refrigerated until needed.
- 5
For the third mango, peel and dice the mango. Set aside in the fridge until needed.
- 6
Assembly:Once the chia seeds are done soaking and is thick like pudding, divide the pureed mango into 4 jars or glasses. Add the chia pudding on top of the pureed mango and top with diced mango.
- 7
Stir and enjoy!