Mango Chia Seed Pudding

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This Mango chia pudding is an easy healthy refreshing summer breakfast packed with delicious mango coconut flavor. Plus, it adds so many proteins, fiber, and vitamins to your morning that it will keep you energized for hours.

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This Mango chia seed pudding is an easy healthy refreshing summer breakfast packed with delicious mango coconut flavor. Plus, it adds so many proteins, fiber, and vitamins to your morning that it will keep you energized for hours.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mango-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerate6

Total Time6 10

Servings: servings

Calories: 250.4kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 ½ cup Mango fresh or thawed, abotu 1 large ripe mango, peeled
¼ cup Chia Seeds white or black
1 ¼ cup Coconut Milk I used coconut milk carton but you can use full-fat coconut milk for creamier texture
1 tablespoon Maple Syrup or liquid sweetener of choice
½ teaspoon Vanilla Extract

US Customary - Metric

Instructions

In a large mixing bowl or container, add the chia seeds. Set aside.
In a blender, add fresh mango pieces, coconut milk, sweetener, and vanilla extract. Blend until smooth.
Pour the mango mixture over the chia seeds and use a whisk or fork to stir, and evenly distribute the chia seed in the mixture.
Close the container with a lid and refrigerate overnight or at least 8 hours. You may want to stir the mixture after 30 minutes to prevent the seeds from forming lumps and sinking to the bottom of the container.

Storage

Store up to 3 days in a sealed mason jar in the fridge.

Nutrition