Looking back, I can only think it was the way I was making it. Anyway, I 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 it in ice block moulds to make delicious, healthy Summer breakfast pops too. That recipe is coming next!
- 1-11/2 cup water
- 1/4 cup chia seeds
- 1 mango, peeled & chopped
- 1/3 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
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.
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.
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.