Mango Chia Pudding

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chia seed pudding, mango chia pudding, vegan breakfast casserole, vegan pudding

Prep Time: 15

cooling time in the refrigerator: 1

Total Time: 1 15

Servings:

Calories: 212kcal

Author: Cindy Rainey

Mango Chia Pudding is a creamy sweet tropical-inspired breakfast or snack made with fresh mango and fiber-filled chia seeds. This layered fruity pudding is light and refreshing and will delight your taste-buds with the flavors of a tropical summer.

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Equipment

food processor

Ingredients

1½ cups oat milk extra creamy
2 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch salt
½ cup chia seeds
1 large mango
extra mango for topping (optional)

Instructions

In a medium bowl, mix together the oat milk, maple syrup, vanilla, and salt. Stir in the chia seeds. Cover the bowl and refrigerate for one hour.
While the chia seed mixture is in the refrigerator, prepare the mango. Peel and slice the mango into chunks. Process using a food processor or a high-speed blender. See notes about adding extra maple syrup to the processed mango.
After one hour the chia seed pudding should be set. Either stir in the mango and spoon it into small containers, bowls or jars, or layer the pudding and mango. Top with fresh mango chunks if desired or coconut milk whipped topping.

Notes

Use any plant milk of choice. I prefer extra creamy oat milk. You can use sweetened plant milk if desired. You may need to adjust the amount of maple syrup used.

Use real maple syrup, please!

Use a food processor or a high-speed blender. When I use my Vitamix, I need to use the tamper stick to process the mango nice and smooth.

You never know when using fresh fruit, how sweet or tart it will be. Give the mango a little taste after processing. If your mango is extra tart, blend in up to one tablespoon of maple syrup.

Nutrition