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Introduction
Chia pudding, a modern health food sensation, actually draws inspiration from ancient Mayan and Aztec cultures, where chia seeds were prized for their energy-boosting properties. This tropical twist on the classic combines the superfood powers of chia with the luscious sweetness of mango, a fruit revered in many Asian and South American cultures as the 'king of fruits'. The addition of coconut flakes not only adds a textural element but also pays homage to the harmony of flavors found in many tropical cuisines. Perfect for warm summer mornings or as a refreshing afternoon pick-me-up, this Mango Chia Pudding offers a mini-vacation for your taste buds while providing a nutritious boost to your day.
Ingredients
• 1 cup chia seeds
• 3 cups unsweetened almond milk or coconut milk
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon pure vanilla extract
• 2 large ripe mangoes, peeled and diced (about 2 cups)
• 1/4 cup unsweetened coconut flakes, lightly toasted
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cardamom (optional)
• Pinch of salt
Step 1:
In a large mixing bowl, whisk together chia seeds, almond milk or coconut milk, maple syrup or honey, vanilla extract, cardamom (if using), and a pinch of salt until well combined.
Step 2:
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
Step 3:
While the chia pudding is chilling, peel and dice the mangoes. Toss the diced mango with fresh lime juice in a separate bowl and refrigerate.
Step 4:
Toast the coconut flakes in a dry skillet over medium heat, stirring constantly for 2-3 minutes until golden brown. Set aside to cool.
Step 5:
Once the chia pudding has set, give it a good stir to break up any clumps.
Step 6:
Layer the chia pudding and mango mixture in serving glasses or bowls. Top with toasted coconut flakes before serving.
Q: Can I use frozen mango instead of fresh?
A: Yes, thawed frozen mango chunks work well. Drain excess liquid before using.
Q: How long does it take for chia seeds to gel?
A: Chia seeds typically need at least 4 hours to fully absorb liquid and gel, but overnight is ideal for the best texture.
Q: Can I make this recipe sugar-free?
A: Yes, you can omit the maple syrup or honey and use a natural sweetener like stevia or rely on the natural sweetness of the mango.
• Choose ripe mangoes that are slightly soft to the touch and have a sweet aroma for the best flavor.
• Almond milk can be substituted with any plant-based milk or regular dairy milk.
• For a lower sugar option, use a natural sweetener like stevia or monk fruit instead of maple syrup.
• Toast coconut flakes in a dry skillet over medium heat, stirring constantly until golden brown.
• This recipe is naturally gluten-free and can be made vegan by using maple syrup instead of honey.
• For added protein, mix in 1/4 cup of your favorite vanilla or unflavored protein powder.
Serve chilled in individual glasses or bowls, layering chia pudding and mango mixture. Top with toasted coconut flakes just before serving.
Store chia pudding and mango mixture separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.
Prepare the chia pudding the night before for a quick and easy breakfast or snack the next day.
- Ensure chia seeds are evenly distributed in the liquid to prevent clumping
- Use very ripe mangoes for the best flavor and natural sweetness
- Toast coconut flakes just before serving to maintain their crunchiness
For a layered parfait, alternate chia pudding with mango puree instead of diced mangoes. Add a layer of granola for extra crunch.
Serve with a tropical smoothie or a cup of matcha green tea for a refreshing accompaniment.
Best made in summer when mangoes are at their peak, but can be enjoyed year-round using frozen mango chunks.
Contains tree nuts (almonds if using almond milk, coconut). May contain traces of other tree nuts depending on the milk used. Free from gluten, dairy (if using plant-based milk), eggs, soy, peanuts, fish, and shellfish.
