Mango Chia Pudding With A Mango Puree
This mango chia seed pudding is lightly creamy, refreshing, and naturally sweet, made with soy milk, chia seeds, and a smooth mango puree from frozen mango. It works well as an overnight chia pudding but is thick enough to enjoy after just one hour, making it an easy vegan breakfast or snack to take with you on the go.
Equipment
- 1 Vitamix blender
- 1 set measuring cups
- 1 Mixing bowl
- 1 pot
- 2 glass cups or mason jars
Ingredients
- ¼ cup chia seeds
- 1¼ cup unsweetened soy milk
- 1 tbsp maple syrup
- 4 cups frozen mango
- 2 tbsp lemon juice
Instructions
- Combine chia seeds, soy milk, and maple syrup and let sit for 1 hour, stirring once or twice early on.
- Thaw frozen mango, then blend with lemon juice until smooth.
- Gently simmer the mango puree for 5 minutes and let cool slightly.
- Divide the chia pudding into two cups, top with mango puree, and enjoy right away or chill until fully cooled.