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Chia Mango Pudding

A simple, healthy Indian-style chia mango pudding that’s vegetarian, no-bake and easy to prepare — perfect for breakfast, dessert or a light snack.
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Prep Time 10 minutes
Chill time 2 minutes
Total Time 2 minutes
Servings: 2 cups
Course: Breakfast, Dessert, Snack
Cuisine: Indian-inspired, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tbsp chia seeds raw, whole
  • 1 cup coconut milk light or unsweetened (or regular milk/almond milk if preferred)
  • 1 tbsp maple syrup or honey or sweetener of choice, adjust to taste
  • 1 ripe mango peeled and chopped, medium size
  • optional toppings toasted coconut flakes, chopped nuts or extra mango pieces

Equipment

  • bowl
  • spoon or whisk
  • serving jars or cups

Method
 

  1. Peel and chop the mango. Keep half the mango pieces aside for topping and blend the rest into a smooth puree. Set aside.
  2. In a mixing bowl, combine coconut milk, chia seeds and maple syrup (or honey). Stir well so that chia seeds are evenly distributed and there are no clumps.
  3. Cover the bowl and refrigerate for at least 2 hours (or overnight) so that chia seeds swell and form a thick pudding-like texture.
  4. Once the chia mixture is set, give it a good stir. Then divide pudding into serving glasses or bowls.
  5. Top with mango puree and then add the reserved chopped mango pieces. If you like, sprinkle some toasted coconut flakes or chopped nuts for extra texture.
  6. Serve chilled. Store any leftovers in a sealed container in the refrigerator and consume within 2–3 days.

Notes

You can substitute coconut milk with regular milk, soy milk or almond milk for a lighter version. Adjust sweetener based on ripeness of mango. Chia pudding thickens more as it cools, so consistency after chilling is ideal.