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Mango chia pudding – creamy and delicious

If you know me at all, then you know about my love for all things mango. So I guess it was only a matter of time before I came up with my own mango chia pudding recipe. 

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
This creamy mango chia pudding makes a delicious, healthy breakfast

Here’s the recipe:

 

Creamy, delicious mango chia pudding from Wendy's Way to Health
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5 from 3 votes

MANGO CHIA PUDDING

This delicious, creamy mango chia pudding is a great healthy, balanced breakfast.
Course Breakfast
Cuisine Australian
Keyword chia pudding
Prep Time 30 minutes
Blend time 5 minutes
Total Time 35 minutes
Servings 2 bowls
Calories 358kcal
Author Wendy, Wendy's Way to Health

Ingredients

Ingredients:

  • 1-1½ cup water
  • ¼ cup chia seeds
  • 1 mango, peeled & chopped
  • small can coconut milk
  • 1 teaspoon vanilla extract

Optional ingredients:

  • walnuts, cashews or almonds and coconut flakes for topping
  • extra mango, or other fresh fruit as desired for topping

Instructions

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.

Recipe notes

When making the chia gel, start with 1 cup of water and add more at the end if the seeds don't look like they're fully expanded.
 
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.
Love this recipe? Have you made it?Tag me @wendyswaytohealth and #wendyswaytohealth
Nutrition Facts
MANGO CHIA PUDDING
Amount Per Serving (1 person)
Calories 358 Calories from Fat 199
% Daily Value*
Total Fat 22.1g 34%
Total Carbohydrates 29.7g 10%
Protein 8.7g 17%
* Percent Daily Values are based on a 2000 calorie diet.

 

**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE. 

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

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This creamy mango chia pudding from Wendy's Way to Health makes a delicious, healthy breakfast
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