This Mango Lime Chia Pudding is loaded with sweet tropical notes. A filling make ahead breakfast or snack loaded with heart healthy fats and fiber.
- 1 cup fresh atauflo or frozen mango, cubed
- 1/4 cup canned full-fat or light coconut milk
- 3/4 cup unsweetened oat milk, almond milk or soy milk
- Juice and zest of 1 lime
- 1 tbsp maple syrup or 2 medjool dates
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup chia seeds
- Add the mango, milks, lime juice and zest, maple syrup, vanilla and salt to a blender and blend on high until the mango milk is smooth.
- To a separate medium sized bowl or storage container add the chia seeds and pour in the blended mango milk. With a whisk or spatula, mix the chia and mango milk together until fully combined.
- Place the mixture in the fridge to set. After 5 minutes, give the chia pudding a mix and allow to continue setting for an extra 10 minutes before serving. Give the chia mixture another mix before serving and topping as desired.
Make sure your mango is ripe. I prefer to use ripe ataufalo mangos for this recipe when they are in season. This variety is ripe when the flesh is soft and the skin is bright yellow in color. Alternatively, you can use frozen mango.
Adjust the consistency to your liking. If the texture of the pudding is too thick, thin it out with a little splash of milk. If too thin, thicken it up with extra chia seeds.
Give your chia seeds a mix after the mixture has been sitting for 5 minutes. This will make sure you don’t end up with any uneven clumps.
If you don’t like the texture, blend the chia seeds with the mango milk mixture in a high speed blender. This will help blend it smooth into a true pudding-like consistency.
Keywords: mango chia pudding, mango lime chia pudding