Mango chia pudding – creamy and delicious
I haven’t always been a chia pudding fan. When I first tried it a few years ago, I quickly gave up on it after the first couple of batches were pretty bland and ordinary.
Looking back, I can only think it was the way I was making it. Anyway, I eventually decided to give it another go and let’s just say, I’m converted! This mango chia pudding is fruity, creamy and delicious; which means it’s moved into my top favourite brekkies.
I’ve also been experimenting with freezing this chia pudding in ice block moulds to make delicious, healthy Summer breakfast pops too.
Here’s the link to that recipe:
MANGO CHIA BREKKIE POPS
Some additional tips for making this mango chia pudding:
- You will need to use a high speed blender to make a smooth, creamy pudding
- Allow at least 20 minutes for the chia seeds to expand and do add more water if you need to
- Keep any leftover chia gel in the fridge for a couple of days to use in smoothies or baking
- Use any type of milk you prefer, or even Greek yoghurt
Here’s the recipe:
MANGO CHIA PUDDING
- 1-1½ cup water
- ¼ cup chia seeds
- 1 mango, peeled & chopped
- ⅓ small can coconut milk
- 1 teaspoon vanilla extract
- walnuts, cashews or almonds and coconut flakes for topping
- extra mango, or other fresh fruit as desired for topping
First make the chia gel:
- Combine the water and chia seeds in a bowl and stir well for a couple of minutes.
- Set aside for 20-30 minutes to allow the gel to set. Stir 3 or 4 times.
Then make the pudding:
- Put the mango pulp, coconut milk and vanilla in a blender and whiz until smooth and creamy.
- Add about half of the chia gel and evenly mix through the pudding.
- Divide the pudding evenly into two bowls. Decorate with a handful of your favourite nuts and a sprinkle of coconut flakes.
Keep any leftover gel in the fridge to use in smoothies or baking.
If you prefer, you can use Greek yoghurt instead of coconut milk.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
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