Mango Chia Pudding: I can have this any day of the week for breakfast or dessert. This is hands down one of the most delicious and refreshing recipes on my page. Chia seeds contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including heart disease. The seeds are also high in fiber, which can help to lower high blood pressure as well. The mango topping is so incredibly refreshing especially if the mango is nice and ripe. The sweetener in this recipe is totally optional and you can absolutely adjust it. This recipe makes one large portion or two small. I personally separate it into two portions and enjoy it two days in a row. Feel free to use any unsweetened milk of choice.
Mango Chia Pudding
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup — or any sweetener
- 1 cup of coconut milk or any unsweetened plant milk — I used coconut milk in a carton
- 1 ripe mango — remove the pit
- ½ cup more of coconut milk for the mango topping
- Add the chia seeds, sweetener and milk to a jar or a glass and stir it really well.
- Wait 15 minutes and stir again so that it does not clump up.
- Refrigerate until it thickens and becomes pudding like consistency. I like to separate mine into two smaller portions but you don’t have to.
- Once it’s thick you can blend the pitted mango + coconut milk and add it on top. Enjoy.