This mango chia pudding is the perfect snack or light yet satisfying breakfast. It is healthy, nutritious, vegan and gluten-free! The chia pudding with mango puree is made from frozen mango and rice malt syrup for a naturally sweet chia pudding.
Ingredients for the Mango Chia Pudding
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 pudding with mango puree
Making this mango chia pudding recipe is super easy. To make the chia pudding, measure 1/2 cup of chia seeds, then place the chia seeds in a 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 too 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 from frozen mango.
How to make frozen 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 work out 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 thickened, measure the chia seed pudding into four glass cups. Top each cup with the mango puree for the most delicious mango chia pudding!
These chia puddings are also perfect to pre-prep for an easy breakfast on the go or snack to have on hand. Make the mango chia pudding to go by pouring it into a wide mouth mason jar and store in the fridge until ready to eat.
Mango Chia Pudding
- potato masher or immersion blender
- ½ cup chia seeds
- 2 ½ cups coconut milk
- 4 cups frozen mango
- 1 tbsp rice malt syrup
- Combine chia seeds with coconut milk in a jug and stir so the chia seeds are evenly disperesed. Set aside to thicken for 20 minutes while you make the mango puree.
- Place frozen mango and rice malt syrup in a pot. Warm the frozen mango over low heat for 10 minutes. Once warmed use a potato masher to work out any clumps and make a puree out of the mango.
- Divide the chia seed pudding into 4 cups and top each cup with the mango puree.