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If you love mangoes then this easy and simple Mango Chia Pudding recipe is perfect for you that requires only 4 simple ingredients. Filling, tasty, and perfect as a snack, breakfast, or dessert.
My mango chia pudding recipe is such a great treat that needs just four simple ingredients: chia seeds, canned coconut milk, agave, and mango. Surprisingly, all my kids love mangoes and when I make this mango-based chia pudding they get really excited. They all come up with their own toppings but I love mine with some added fresh mangos 🥭 on top.
Why you will love it
- Easy and Quick: Making mango chia pudding is simple and requires minimal effort. With just four ingredients, you can whip up this delightful treat in no time. The preparation involves mixing chia seeds, coconut milk, agave, and mango, and then refrigerating the mixture until it reaches a pudding-like consistency.
- Versatile and Refreshing: Mango chia pudding is a versatile recipe that can be customized to suit your preferences. You can adjust the sweetness by adding more or less agave, or even substitute it with a natural sweetener of your choice. Additionally, you can experiment with different toppings, such as fresh berries, shredded coconut, or chopped nuts, to enhance the flavor and texture.
Ingredients you will need
- 1 Large ripe Mango, peeled and chopped: you may use fresh frozen mangos
- 1 cup canned coconut milk, canned and unsweetened: make sure you use the canned coconut milk and not the milk found in cartons that we drink.
- ¼ cup chia seeds: use your favorite brand
- 2 tbsp agave or honey, maple syrup also works: use any sweeteners of your choice.
How to make it
In a blender add in the chopped mango (save a small amount to garnish if preferred) and process until smooth.
Pour the pureed mango into a bowl and add the chia seeds, agave, and coconut milk.
Whisk well using a fork or a whisk until they are combined.
Cover and let it sit in the fridge for 10-15 minutes. Uncover, mix, and place it back in the fridge for at least 2 hours.
Pour into two cups, and top with fresh chopped mangos (if you saved any) or coconut flakes.
My Pro Tip
Recipe Tip
- Properly soak the chia seeds: To ensure a smooth and creamy texture in your chia pudding, it’s important to properly soak the chia seeds. Mix the seeds with the liquid (such as milk or yogurt) and let them sit for at least 15 minutes or overnight in the refrigerator, stirring occasionally. This allows the chia seeds to absorb the liquid and form a gel-like consistency.
- Use the right liquid-to-chia ratio: The ratio of liquid to chia seeds is crucial for achieving the desired consistency. A general guideline is to use a 1:4 ratio, meaning 1 part chia seeds to 4 parts liquid. But, you can adjust the ratio to your preference, depending on whether you prefer a thicker or thinner pudding. Just remember to maintain a balance to avoid a pudding that is too watery or too thick.
- Add flavor and sweetness: While chia seeds have a mild taste on their own, you can enhance the flavor of your chia pudding by adding ingredients such as vanilla extract, cocoa powder, or fruit puree. To sweeten your pudding, you can use natural sweeteners like honey, maple syrup, or agave nectar. Experiment with different flavors and sweeteners to find your favorite combination.
- Allow time for proper chilling: After mixing the ingredients, it’s essential to let the chia pudding chill in the refrigerator for a sufficient amount of time. This allows the chia seeds to fully absorb the liquid and develop a pudding-like consistency. Ideally, let it chill for at least 2-3 hours or overnight. If you find the pudding is too thick after chilling, you can thin it out with a little more liquid before serving.
frequently asked questions
If stored correctly, Chia seeds will last 5-7 days in the fridge.
If your chia seeds are not expanding it is possible that the liquid you used is too thick and it doesn’t have enough liquid for the chia seeds to absorb.
If your chia seeds turn out too slimy then maybe the consistency is not right. You may have added fewer chia seeds and too much liquid. That will result in a watery, slimy texture instead of a pudding-like texture.
Chia puddings recipes you may like
- Cinnamon Apple Pie Chia Pudding
- Chocolate Chia Pudding
- Pumpkin Pie Chia Pudding
- Coconut Chia Pudding
- Strawberry Chia Seed Pudding
More Breakfast Recipes
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Mango Chia Pudding
Ingredients
- 1 large Ripe Mango, peeled and chopped
- 1 cup canned coconut milk, canned and unsweetened
- ¼ cup chia seeds
- 2 tbsp agave or honey, maple syrup also works
Instructions
- In a blender add in the chopped mango (save a small amount to garnish if preferred) and process until smooth
- Pour the pureed mango into a bowl and add the chia seeds, agave, and coconut milk.
- Whisk well using a fork or a whisk until they are combined.
- Cover and let it sit in the fridge for 10-15 minutes. Uncover, mix, and place it back in the fridge for at least 2 hours.
- Pour into two cups, and top with fresh chopped mangos (if you saved any) or coconut flakes.
Notes
- Use canned coconut milk, you may use lite
- Fresh or frozen mangos will work
- Store in a lidded jar in the fridge for up to 5 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
