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If you love tropical fruit then you will love this dessert. A combination of fresh coconut milk combined with chia seeds to make a gelatinous pudding texture, layered with pureed sweet mango. Guaranteed to impress your dinner guest or even host on a dinner date.

Dessert time just got 100 times better with this mango chia seed pudding. Trust me if you’re a fan of all things mango and coconut then you’re in the right place.

This pudding only requires no more than 6 ingredients to whip up nothing but tropical goodness.

If you are a health enthusiast then you will probably be familiar with chia seeds. They are the latest contemporary superfood right now.

Hailing from central America, these little black dots when saturated have the ability to swell in size and yield a gelatin type of agent.

This thick substance is often used in place of eggs in many vegan recipes, similar to Flax Eggs. to form a gelatinous pudding and trust me it tastes pretty darn good.

I first hopped on the chia seed bangwagon a few years ago when I made my Papaya Chia Pudding needless to say it was amazing so then I graduated to making this Chocolate Chia Seed Pudding.

Might I add, it was my mother who initially introduced me to chia and I haven’t looked back since.

I managed to purchase a huge bag of chia on special offer so now I’m quite content because I am fully stocked up and eager to make something with them.

What does chia pudding taste like?

The chia seeds themselves are flavoursome however when you add milk a sweetener of your choice. The chia pudding will taste like whatever milk you use (.i.e coconut milk) with a gelatinous texture similar to tapioca pudding.

That’s the best way that I can describe it, it’s whatever you want it to taste like.

Reasons to make this pudding

Totally effortless and easy to make

Taste delicious

Great to serve (especially) in glasses at a dinner date or when hosting a party

Paleo approved/gluten free and vegan friendly

So versatile – serve in a bowl or in a wine glass

Ingredients you will need

How to cut up a mango easily

Place the lengthways and use a paring knife to slice the left and right of each side vertically so the centre is remaining, then slice the sides and discard the stone.

Score the mango flesh in a crossways manor.

Run the knife lengthways underneath the grid to separate the flesh from the skin.

How to make mango chia seed pudding

Pour the chia seeds into a medium sized bowl and mix with the coconut milk, 1/4 tsp of the cardamom powder, vanilla and syrup and thoroughly whisk everything together.

Place chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.

Meanwhile while the chia seeds are being refrigerated prepare puree by add the mango pieces and 1/4 tsp of cardamom powder to a blender

Puree into a smooth consistency

Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass.

Refrigerate or serve immediately.

Notes and tips

Use Almond milk

If using wine glasses please note that this recipe will fill 2 small wine glass to the trim (see picture). Only fill the glasses half way if you want to carry over the pudding to 4 glasses.

(see picture). if you want to carry over the pudding to 4 glasses. The serving size will vary depending on the size of your glasses..

depending on the size of your glasses.. You can prep this pudding in the evening an make it into an overnight dessert

an make it into an overnight dessert When adding the coconut milk to the chia seeds be sure to whisk them thoroughly or else the seeds will simply settle at the bottom your bowl.

or else the seeds will simply settle at the bottom your bowl. It’s okay to remove the bowl from the refrigerator and whisk one more time.

Make sure the chia seeds are completely thick and jello like before adding the mango puree.

like before adding the mango puree. Use Frozen mango if needed (2 1/2 cups) tightly packed should suffice

if needed (2 1/2 cups) tightly packed should suffice Puree the mango in a food processor or blender

Make sure your mangoes are soft and sweet (you should be able to smell their sweetness). If they are not sweet enough add some sweetener to your puree.

More no bake desserts you may like

No Bake Mango Cheesecake

No Bake Chocolate Cheesecake

Vegan Key Lime Pudding

Carrot Pudding

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Mango Chia Seed Pudding Treat yourself to this tropical themed mango chia seed pudding 5 from 4 votes Print Pin Prep Time: 1 hour Total Time: 1 hour Servings: 4 servings Calories: 340 kcal Author: Charla Ingredients For the mango puree 2 medium sized mango roughly 2 1/2 cups if frozen 2 medium sized mango roughly 2 1/2 cups if frozen

1/4 tsp cardamom powder 1/4 tsp cardamom powder For the chia pudding 1 can of full fat coconut milk 2 cups 1 can of full fat coconut milk 2 cups

1/2 cup of chia seeds 1/2 cup of chia seeds

1 tsp of vanilla extract 1 tsp of vanilla extract

1/4 tsp of cardamom 1/4 tsp of cardamom

3 tbsp of maple syrup agave or nectar works well too! 3 tbsp of maple syrup agave or nectar works well too! Instructions To slice the mango Place the lengthways and use a paring knife to slice the left and right of each side vertically so the centre is remaining, then slice the sides and discard the stone.

Score the mango flesh in a crossways manor.

Run the knife lengthways underneath the grid to separate the flesh from the skin. To make the chia pudding and mango puree Pour the chia seeds into a medium sized bowl and mix with the coconut milk, 1/4 tsp of the cardamom powder, vanilla and syrup and thoroughly whisk everything together.

Place chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.

Meanwhile while the chia seeds are being refrigerated prepare puree by add the mango pieces and 1/4 tsp of cardamom powder to a blender

Puree into a smooth consistency

Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass.

Refrigerate or serve immediately. Notes Use Almond milk

If using wine glasses please note that this recipe will fill 2 small wine glass to the trim (see picture). Only fill the glasses half way if you want to carry over the pudding to 4 glasses.

(see picture). if you want to carry over the pudding to 4 glasses. The serving size will vary depending on the size of your glasses.

depending on the size of your glasses. You can prep this pudding in the evening an make it into an overnight dessert

an make it into an overnight dessert When adding the coconut milk to the chia seeds be sure to whisk them thoroughly or else the seeds will simply settle at the bottom your bowl.

or else the seeds will simply settle at the bottom your bowl. It's okay to remove the bowl from the refrigerator and whisk one more time.

Make sure the chia seeds are completely thick and jello like before adding the mango puree.

like before adding the mango puree. Use Frozen mango if needed (2 1/2 cups) tightly packed should suffice

if needed (2 1/2 cups) tightly packed should suffice Puree the mango in a food processor or blender

Make sure your mangoes are soft and sweet (you should be able to smell their sweetness). If they are not sweet enough add some sweetener to your puree. Nutrition Calories: 340 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 31 g | Saturated Fat: 22 g | Sodium: 20 mg | Potassium: 509 mg | Fiber: 9 g | Sugar: 25 g | Vitamin A: 1120 IU | Vitamin C: 39 mg | Calcium: 166 mg | Iron: 6 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy



