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Mango Chia seeds Pudding recipe - vegan, gluten free, keto, paleo, whole30, weight watchers food, weight loss diet recipe, make ahead breakfast, dessert, mid day snack, protein packed, summer food recipe ideas, no cook recipe, chia seed pudding with almond milk, soy milk, full fat coconut milk, cashew milk, overnight pudding, tropical pudding, vegan breakfast, weight loss smoothie, pudding with yogurt, chia seed recipes
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MANGO CHIA PUDDING | HOW TO MAKE CHIA PUDDING? | OVERNIGHT CHIA PUDDING

Mango Chia Pudding is a healthy and nutritious, creamy & delicious, make-ahead, no-cook option for breakfast, mid-day snack, or even as a dessert recipe prepared using just 4 ingredients.
Course Breakfast, Desserts, Snack
Cuisine American, Latin America, North America, South America
Keyword Chia seeds, Diet Recipes, Gluten Free recipes, healthy diet food recipes, keto recipes, make ahead recipes, Mango recipes, no cook recipes, No Cooking, Paleo, Protein Rich Food, Pudding, Summer Food, Summer Recipes, vegan brunch, Vegan Recipes, Weight loss, weight loss food, Weight Watchers, whole30
Prep Time 5 minutes
Chill Time 8 hours
Servings 4

Ingredients

  • 2 cups Whole milk or Non-dairy milk (coconut, soy, almond, or cashew milk) – any milk of your choice.
  • ¼ cup + 2 tablespoon Chia seeds
  • 2 tablespoon Honey, maple syrup, or agave nectar (any sweetener of your choice)
  • 2 cups Mango puree (approximately 3 large fresh mangoes preferred, but can use frozen mango chunks or canned mango puree too)

Instructions

  • In a bowl, simply add milk, chia seeds, and sweetener. Mix it well. Keep it in the refrigerator for 15 minutes.
  • After 15 minutes, bring this mixture out, stir to get out any chia seeds clumps that have formed.
  • You can now place this mixture in the fridge to set for 2 hours or overnight, up to 12 hours.
  • While the chia seed pudding is setting, you can peel the skin and remove the flesh of the mangoes. Add this flesh to a high-power blender and blend it into a smooth puree. See that the mangoes you use are ripe and sweet for good results. Keep this in the refrigerator till you are ready to serve. I have not added any sugar to sweeten the mango puree as the fresh mangoes were already very sweet. Adding sugar or not is totally optional here as you have already sweetened your chia seed pudding.
  • Once chia pudding is set, it becomes gelatinous in texture,  In serving glasses, spoon the chia seed pudding followed by a layer of mango puree. Garnish it with some more mango chunks or any toppings of your choice.
  • Any leftovers can be stored back in the refrigerator for up to 3 days.

Notes

  • The chia pudding should be thick and creamy. After an hour of adding chia seeds to the milk, check for consistency, and then if you feel it is not thick enough you can add an additional 1 or 2 tablespoon of chia seeds if required, stir and refrigerate. 
  • For tropical flavor use full-fat coconut milk.
  • The number of servings here depends on how tall or big your serving glass is.
  • Although the chia pudding will set in a few hours, letting it set overnight gives the best results as it gives chia seeds time to absorb the flavors.