Picture biting into a tropical paradise with every spoonful of mango chia pudding.
This delightful treat combines the creamy richness of coconut milk with the sweet, vibrant flavor of ripe mangoes, creating a dessert that’s as easy to make as it’s satisfying.
The magic happens as chia seeds transform into a luscious pudding, absorbing the flavors and thickening to perfection.
Ready to indulge in this simple yet luxurious vegan delight? Let’s bring this dish to life!
Kitchen Tools Required
- 1 Blender
- 1 Mixing bowl
- 1 Whisk
- 4 Serving glasses or bowls
- 1 Refrigerator
Ingredients
- 1 cup Mango, diced
- 1 1/2 cups Coconut milk
- 1/4 cup Chia seeds
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Cook & Prep Time
To efficiently manage your time for preparing Mango Chia Pudding, follow this timeline:
- Reading and Preparation:
- Allocate 5 minutes to read through the entire recipe and gather all the necessary ingredients and equipment.
- Prep Work (Total: 10 minutes):
- Minute 1-3: Dice the mango and gather the coconut milk, chia seeds, maple syrup, vanilla extract, and salt.
- Minute 4-6: Blend the mango and coconut milk until smooth.
- Minute 7-8: In a mixing bowl, combine the mango puree with chia seeds. Add maple syrup, vanilla extract, and a pinch of salt.
- Minute 9-10: Whisk everything until well combined and pour the mixture evenly into the serving glasses or bowls.
- Resting Time:
- After prep work, cover the glasses or bowls and place them in the refrigerator.
- Allow the pudding to set for at least 4 hours.
- Serving:
- After the resting time, serve the pudding chilled.
- Optionally, add toppings like fresh mango slices, coconut flakes, or nuts before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Blend the mango and coconut milk until smooth.
In a mixing bowl, combine the mango puree with chia seeds.
Add maple syrup, vanilla extract, and a pinch of salt to the mixture.
Whisk everything until well combined.
Pour the mixture evenly into 4 serving glasses or bowls.
Cover and refrigerate for at least 4 hours or until set.
Serve chilled and enjoy.
Serving Tips
- Fresh Mango Slices: Add a few slices on top for extra mango flavor and a pop of color.
- Coconut Flakes: Sprinkle some toasted coconut flakes for added crunch and tropical taste.
- Chopped Nuts: Almonds or pistachios can add a delightful crunch and nutty flavor.
- Mint Leaves: Garnish with fresh mint leaves for a touch of freshness and vibrant presentation.
- Berry Medley: Top with a mix of berries like blueberries or raspberries for a burst of color and tanginess.
Storage
Store Mango Chia Pudding in airtight containers in the refrigerator for up to 3 days.
For ideal freshness, avoid leaving it at room temperature for extended periods.
Freezing
To freeze mango chia pudding, pour it into airtight containers.
Leave space for expansion.
Label with the date.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
Mango Chia Pudding is best served cold.
Reheating isn’t recommended as it can alter the texture.
Instead, enjoy it straight from the refrigerator for ideal taste and consistency.
Final Thoughts
Mango chia pudding is a delicious and nutritious dessert that’s perfect for any occasion.
With minimal preparation time and a simple list of ingredients, it’s an easy recipe to whip up.
Just blend, mix, and let it set in the refrigerator for a few hours.
The result is a creamy, flavorful treat that’s sure to please.
Enjoy it chilled with your favorite toppings for an extra burst of flavor and texture.
Frequently Asked Questions
Can I Use Almond Milk Instead of Coconut Milk?
You can substitute almond milk for coconut milk. Almond milk is lower in calories and saturated fat, making it a lighter option. Make sure to maintain portion control and balanced nutrients by adjusting any added sweeteners to taste.
Is There a Substitute for Chia Seeds?
You can substitute chia seeds with ground flaxseeds. They provide similar nutrients like omega-3s and fiber, maintaining portion control. Use slightly more flaxseeds due to their different absorption properties for a consistent texture.
How Long Can the Pudding Be Stored in the Refrigerator?
You can store the pudding in the refrigerator for up to five days. Keep it in an airtight container to maintain freshness. This storage period guarantees nutrient retention and portion control, making it a healthy, convenient dessert option.
Can I Use Frozen Mango for This Recipe?
You can use frozen mango, just thaw it fully before blending. Doing so preserves nutrient content and flavor. Guarantee portion control by following the recipe’s serving size, aiding in balanced nutrient intake and calorie management.
Is It Possible to Make This Pudding Sugar-Free?
You can make it sugar-free by omitting maple syrup. Confirm the mango is ripe for natural sweetness. The chia seeds and coconut milk provide fiber and healthy fats, keeping the dessert nutritious while maintaining portion control with four servings.
Mango Chia Pudding
Equipment
- 1 Blender
- 1 Mixing bowl
- 1 Whisk
- 4 Serving glasses or bowls
- 1 refrigerator
Ingredients
- 1 cup Mango diced
- 1 1/2 cups Coconut milk
- 1/4 cup Chia seeds
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Blend the mango and coconut milk until smooth.
- In a mixing bowl, combine the mango puree with chia seeds.
- Add maple syrup, vanilla extract, and a pinch of salt to the mixture.
- Whisk everything until well combined.
- Pour the mixture evenly into 4 serving glasses or bowls.
- Cover and refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy.
Notes
