Description
A refreshing and nutritious Mango Chia Pudding made with chia seeds soaked in non-dairy mylk, sweetened with pure maple syrup, and topped with a smooth mango puree. This easy no-cook recipe is perfect for a healthy breakfast or snack.
Ingredients
Scale
Chia Pudding:
- 1/4 cup chia seeds
- 1 cup non-dairy mylk
- 1 tsp vanilla extract
- 2 tsp pure maple syrup
- 1 pinch sea salt, optional
Mango Puree:
- 1 cup frozen mango
- 1/2 cup non-dairy mylk
- Up to 1/2 cup additional non-dairy mylk (optional, for adjusting consistency)
Instructions
- Prepare the chia pudding: In a small bowl, whisk together the chia seeds, non-dairy mylk, vanilla extract, pure maple syrup, and sea salt if using. Mix well to combine.
- Refrigerate the pudding: Divide the chia mixture evenly into 2 airtight containers or jars. Refrigerate for a minimum of 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture.
- Make the mango puree: Add the frozen mango and 1/2 cup non-dairy mylk to a blender or food processor. Blend until smooth, adding up to an additional 1/2 cup of non-dairy mylk if needed to reach your desired consistency.
- Combine and serve: Remove the chia pudding from the refrigerator. Pour the mango puree over the chia pudding and gently stir to combine. Serve immediately and enjoy your refreshing mango chia pudding!
Notes
- For best texture, allow the chia pudding to rest overnight.
- You can substitute maple syrup with honey or agave syrup if preferred.
- Use any type of non-dairy mylk like almond, coconut, or oat milk according to taste.
- Mango puree can be prepared fresh using fresh mango if available.
- This pudding can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
