Mango Chia Pudding

Mango Chia Pudding

This refreshing and healthy dessert or breakfast is layered with creamy chia pudding and fresh mango.

Yields: 2 servings Prep time: 15 minutes Chill time: Minimum 4 hours (or overnight)

Ingredients:

For the Vanilla Chia Pudding:

• 4 tablespoons chia seeds
• 1 cup (240ml) plant-based milk (almond, coconut, or soy work well)
• 1-2 tablespoons maple syrup or other sweetener (adjust to taste)
• 1/2 teaspoon vanilla extract

For the Mango Layer:

• 1 large ripe mango, peeled and cubed (about 1.5 – 2 cups)
• 1-2 tablespoons water or plant-based milk (if needed for blending)
• Optional: 1/2 tablespoon lime juice (to brighten the flavor)
• Optional: 1/2 tablespoon maple syrup or honey (if mango isn’t sweet enough)

For Layering and Garnish:

• Additional fresh mango cubes
• A few mint leaves
• Ice cubes (optional, for serving)

Equipment:

• 2 glasses or jars for serving
• Small bowl for chia pudding
• Blender or food processor for mango puree

Instructions:

1. Prepare the Vanilla Chia Pudding: * In a small bowl or jar, combine the chia seeds, plant-based milk, maple syrup (or sweetener), and vanilla extract. * Stir well to ensure there are no clumps of chia seeds. * Let it sit for 5 minutes, then stir again. This helps prevent the chia seeds from clumping at the bottom. * Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.

2. Prepare the Mango Puree: * Place about 1 cup of the cubed mango into a blender or food processor. Reserve the remaining cubed mango for layering and garnish. * Add 1-2 tablespoons of water or plant-based milk, if needed, to help with blending. * Blend until smooth and creamy. If you like it extra smooth, you can pass it through a fine-mesh sieve, but this is usually not necessary. * Taste the mango puree. If your mango isn’t very sweet, you can add 1/2 tablespoon of maple syrup or honey. A squeeze of lime juice can also enhance the mango flavor.

3. Assemble the Mango Chia Pudding: * Once the chia pudding is thick, you can start layering. The order of layers is flexible, but a common and visually appealing way is shown in the image: * Bottom Layer: Start with a layer of vanilla chia pudding (about 1/4 of the total). * Second Layer: Add a layer of fresh mango cubes. * Third Layer: Spoon in another layer of vanilla chia pudding (another 1/4). * Fourth Layer: Add a layer of mango puree. * Top Layer: Finish with another layer of mango puree. * Alternatively, you can do: * Layer 1: Chia pudding * Layer 2: Mango puree * Layer 3: Chia pudding * Layer 4: Mango puree

4. Garnish and Serve: * Garnish each glass with additional fresh mango cubes, a few mint leaves, and a few ice cubes if you’re serving it immediately and want it extra chilled. * Serve immediately or keep refrigerated until ready to enjoy.

Tips for Success:

• Ripe Mango is Key: The flavor of your pudding heavily relies on the sweetness and ripeness of your mango.
• Adjust Sweetness: Feel free to adjust the amount of sweetener in both the chia pudding and mango puree to your preference.
• Thicker Pudding: If your chia pudding isn’t thick enough after chilling, you can add another teaspoon of chia seeds, stir well, and let it sit for another 30 minutes to an hour.
• Different Milks: Experiment with different plant-based milks for varying flavors and consistencies. Full-fat coconut milk will yield a creamier pudding.
• Storage: Mango chia pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. The mango layers might oxidize slightly over time, but it will still be delicious.

Enjoy your delicious and healthy Mango Chia Pudding!