What type of milk should I use?

I like unsweetened plain or vanilla almond or cashew milk but any plant-based milk works. If using sweetened milk, you may not need the maple syrup. If using vanilla milk, you can skip the optional vanilla. For tropical chia pudding with coconut milk, use light canned coconut milk instead of unsweetened almond or cashew milk or half full-fat coconut milk and half water or lighter milk. Make sure you give the can a good shake before use!

Can I use frozen mango?

You sure can! Though fresh ripe mango is the best, I often use frozen mango because fresh isn't always available. If you are using frozen mango, thaw it in the fridge or defrost briefly in the microwave until it's just soft enough to blend. You can also thaw it in a small saucepan over low heat on the stovetop.

Can I double the recipe?

Sure! I sometimes double if it I'm making it for meal prep. You can either just double the chia seed pudding portion or double both the chia pudding and the mango. If you make the recipe as written, it makes 2 snack-sized chia puddings (244 calories per serving). For a larger, meal-sized pudding, say for breakfast, I'd suggest doubling the chia pudding portion (430 calories per serving).

Help! My chia pudding isn't getting thick!

If your chia pudding isn't setting, it could be due to: • Old chia seeds. Over time, chia seeds can lose their ability to absorb liquid. I like to store chia seeds in the fridge or freezer to keep them as fresh as possible. The pantry is fine too but keep in mind they do have a 1-2 year shelf life and the fresher the better when it comes to their absorbability. Sometimes a particular brand of chia seeds are just duds too, in that case, you're kind of out of luck but you can blend them into a smoothie so at least they don't go to waste. • Not using chia seeds. Make sure you use chia seeds not something else as they have the unique ability to absorb large amounts of liquid. Black and white chia seeds both work though! • Not stirring again after 10 minutes. Chia seeds tend to clump together when you initially add them to liquid. Stir them in well, let sit for 10 minutes, then give them another good stir to make sure you've mixed in any clumps. I like to use a whisk to mix it.

4-Ingredient Easy Mango Chia Pudding

Description

Sweet, tart and fruity mango chia seed pudding that’s perfect for breakfast, a health snack or dessert. Top with extra mango and coconut flakes for a sweet and delicious tropical treat!

Ingredients

1 cup unsweetened plant-based milk of choice (250 mL)
1/4 cup chia seeds (56 g)
1.5 tbsp maple syrup (22 mL)
1/2 tsp vanilla, optional (5 mL)
1 cup fresh or frozen mango chunks (140 g)

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Instructions

Add the liquid to a mixing bowl then add the chia seeds and maple syrup and whisk until the chia seeds are fully incorporated and there are no clumps remaining.
Let the mixture sit for 10 minutes then stir again to mix in any remaining clumps.
Place the chia pudding in the fridge for 30 minutes up to overnight. I like to leave it for at least an hour for a nice, thick pudding but it should be ready to enjoy in 30 minutes. If you’re leaving it for 30-60 minutes, it can be left uncovered. If leaving overnight, store in a sealed container.
When you’re ready to assemble, puree the mango using a blender or immersion blender. You can also mash it with a fork or dice it. Consider reserving some extra chopped mango for a yummy topping!
Prepare 2 serving containers and divide the mango puree between them. You can reserve a little mango for topping or add it all to the bottom. Alternatively, you can start with a layer of chia pudding and put the mango in the middle or do all the pudding on the bottom.
Add the chia pudding, dividing it between the two containers and either enjoy right away or store in the fridge for 2-3 days.

Notes

If using frozen mango, thaw in the fridge or defrost in the microwave or over low heat on the stovetop until soft enough to blend.

The recipe as written is more of a snack size. For a larger serving/meal-sized chia pudding for breakfast, double the chia seed pudding portion. This will provide 439 calories per serving.

Milk: Unsweetened plain or vanilla almond or cashew milk are suggested. If using sweetened milk, omit the added maple syrup. If using vanilla milk, do not use the optional vanilla. You can also use light coconut milk or half full-fat coconut milk and half of a lighter milk for coconut mango pudding.

Sweetener: Maple syrup can be substituted with agave syrup. For a sugar-free recipe, you can use a pinch of stevia or few drops of liquid stevia or monk fruit sweetener.

Nutrition

Serving Size: 1
Calories: 244
Sugar: 20 g
Sodium: 100 mg
Fat: 10 g
Carbohydrates: 35 g
Fiber: 11 g
Protein: 6 g

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Mango Chia Pudding Recipe

Description

Ingredients

Instructions

Notes

Nutrition