Recipes » Breakfast » Easy Mango Chia Pudding
T. Colin Campbell Center for Nutrition Studies
Easy Mango Chia Pudding

Easy Mango Chia Pudding

By 4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5(4)
Trendy, versatile, magical, and nutritious: chia seeds are like culinary unicorns! Chia pudding texture is both creamy and crunchy and is reminiscent of tapioca pudding. This velvety mango chia pudding is great for breakfast, a snack, or dessert.
Prep: 5 mins Yield: 6 servings
Gluten Free Nut Free Soy Free

Ingredients

Ingredients

  • 2 cups plant-based milk, unsweetened
  • 1 heaping cup frozen mango chunks
  • 2 to 3 Tbsp maple syrup
  • ¼ tsp cinnamon
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup chia seeds
  • Fresh fruit to serve
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Add all ingredients except chia seeds to a blender. Blend until smooth.
  • 2. Add the blended mix to a medium glass bowl.
  • 3. Add the chia seeds, stir, cover, and refrigerate for at least 6 hours.
  • 4. Serve with fresh fruit if desired.

Cooking Tips

Cooking Tips

  • 1. Itʼs ideal to stir the pudding after it has been chilling for about an hour.
  • 2. If you want an extra creamy texture, you can add ¼ cup cashews (soaked in water for 2 hours then drained) to the blender as well.
  • 3. This pudding will keep in the fridge for up to three days.

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