This Mango Chia Pudding is made with the finest, healthiest ingredients for a delicious taste that's hard to beat. Plus, it's vegan, dairy-free, gluten-free, and can be made without sugar.
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INGREDIENTS
5tablespoonchia seeds
1cancoconut milk
⅓cupmango pulp , or 1 fresh mango
2tablespoonmaple syrup , or agave syrup
½teaspoonvanilla extract
coconut flakes, for garnish
grated dark chocolate, for garnish
INSTRUCTIONS
In a bowl, combine chia seeds, coconut milk, vanilla, and optional maple syrup.
5 tablespoon chia seeds, 1 can coconut milk, ½ teaspoon vanilla extract, 2 tablespoon maple syrup
Mix well, pour into a glass, and refrigerate for 1 hour.
Make mango puree. While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.
⅓ cup mango pulp
To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango. Place the mango flesh in a blender or food processor and blend until smooth.
Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!
grated dark chocolate, coconut flakes
NOTES
For this recipe, I used a 1 cup size (250ml) tall glass. For some people, it can be too much per one serving so feel free to distribute the pudding in a ½ cup size dessert glass.The dessert will thicken even more after 1 hour, so keep that in mind when storing leftover pudding. (leftovers? for real? :)