Mango Chia Pudding

This mango chia pudding is the perfect snack or light yet satisfying breakfast.  The chia pudding recipe is topped with a delicious homemade mango puree for a naturally sweet and refreshing mango chia pudding.

Mango Chia Pudding
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1/2 cup chia seeds
2. 5 cups coconut milk or nut milk of your choice
4 cups frozen mango
1 tbsp rice malt syrup

How to make chia seed pudding?

Making this mango chia pudding recipe is super easy. In order to make the chia pudding start by measuring out 1/2 cup of chia seeds then place the chia seeds in a large mixing bowl or jug. Add 2. 5 cups of coconut milk or nut milk of your choice to the chia seeds while stirring with a fork or mixing spoon to separate all the chia seeds within the nut milk.

At first it may seem like you have way to much coconut milk but this is normal. The chia seeds need time to expand and soak up all the fluid. Set the bowl aside for 20 minutes. After 20 minutes you should have a perfect chia pudding with a nice thick consistency. While the chia seeds are soaking it is time to make the mango puree.

How to make mango puree

To make the mango puree measure out 4 cups of frozen mango into a pot with 1 tbsp of rice malt syrup. Slowly heat the frozen mangos over low heat to soften using a fork to stir.

After approximately 10 minutes or once the mangos start to soften you can use a potato masher to mix the mango puree and workout any clumps. Alternatively you can use an immersion blender to blend the mango puree but I prefer the consistency using the potato masher then set aside to cool.

Once the mango puree has been cooled and the chia pudding has set measure out the chia pudding into 4 glass cups and top each cup with the mango puree for the most delicious mango chia pudding!

These mango chia puddings are also perfect to pre prep for an easy breakfast on the go or snack to have on hand. Instead make the mango chia pudding to go by pouring into a wide mouth mason jar and store in the fridge until ready to eat.