Mango Chia Seed Pudding

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This Mango Chia Seed Pudding is an easy and delicious breakfast for people who are short on time in the morning. Fresh mango is blended into the chia soaking liquid for bold flavor! And it is completely vegan and gluten-free.

Prep Time10

Soaking Time8

Total Time8 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 478kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Blender or Immersion Blender
1 Cutting Board and Knife
1 3-4 Cup Container with Airtight Lid
Measuring Cups and Spoons

Ingredients

1 Medium Ataulfo Mango, Chopped
1 ¾ Cups Non-Dairy Milk
2 tablespoon Maple Syrup Or Agave Nectar
½ Cup Chia Seeds

To Top the Pudding

1 Medium Ataulfo Mango, chopped
Additional Desired Toppings: Granola, Nuts, Seeds, etc.

Instructions

Combine the mango chunks, non-dairy milk, and maple in a large container and blend until smooth using an immersion blender. You can also do this in the pitch of a blender.
1 Medium Ataulfo Mango, Chopped, 1 ¾ Cups Non-Dairy Milk, 2 tablespoon Maple Syrup
Pour the mango mixture into a 3-4 cup container with an airtight lid. Add the chia seeds and stir well.
½ Cup Chia Seeds
Place the mixture in the refrigerator for 10 minutes, then stir once more. Then return the chia pudding to the refrigerator and allow it to soak overnight.
In the morning, divide the pudding between two containers. Chop one more mango and divide the chunks between the two puddings. Add any additional toppings you desire. Enjoy!
1 Medium Ataulfo Mango, chopped, Additional Desired Toppings: Granola, Nuts, Seeds, etc.

Notes

Chia seeds tend to stick together, so don't skip the double mix! It is important to stir well immediately, but even then, the seeds want to stick together.

Give the Mango Chia Pudding 10 minutes in the refrigerator, and mix once more to fix that problem.

Nutrition