Description
Wake up to a tropical flavors with this vibrant Mango Chia Seed Pudding. A no-cook, plant-based breakfast bowl layered with sweet mango and creamy coconut chia. Ideal for meal prep or a healthy on-the-go snack.
Ingredients
1 cup chia seeds
1 ½ cups unsweetened coconut milk
2 ripe mangoes, peeled and diced (about 2 cups)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
Optional: 2 tablespoons toasted coconut flakes for garnish
Instructions
In a medium mixing bowl, pour the chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Whisk vigorously for 30 seconds until the liquid looks completely smooth.
Let the bowl sit on the counter for exactly 5 minutes. Return with the whisk and stir once more to break up any clumps forming at the bottom.
While the chia mixture rests, wash your mangoes, carefully peel the skin, and slice the flesh away from the pit. Dice into even ¼-inch cubes for consistent bites.
Evenly divide half of the diced mango among your four jars, creating a colorful fruit layer at the bottom. Spoon the chia mixture gently over the mango until each jar is about three-quarters full.
Top off each container with the remaining mango cubes, pressing lightly so the fruit sits snugly against the glass.
Seal the jars tightly and refrigerate for a minimum of 4 hours, or until the base transforms into a soft, tapioca-like gel.
Shake slightly before serving, garnish if desired, and enjoy!
Notes
Garnish with toasted coconut flakes for extra texture and flavor.
Keep refrigerated in airtight glass jars for up to 4 days.
For a spiced variation, add a pinch of ground cinnamon or cardamom to the chia mixture.
- Prep Time: 10
- Category: Recipes
- Method: No-Cook/Chill
- Cuisine: Tropical
Nutrition
- Serving Size: 1 jar (12 ounces)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg