Mango Chia Pudding

1. Chia seeds - Chia seeds expand into a gel-like substance when wet, serving as a natural thickener for puddings. With no distinct taste, they offer endless possibilities. Both white and black seeds will work for this mango chia pudding recipe.
2. Mango - Use sweet, ripe and juicy mangoes for this mango chia pudding recipe. Did you know that the outside color is not any indicator of ripeness? When shopping for mango, give the fruit a gentle squeeze and it should give slightly. Give a sniff test: It should be sweet and aromatic near the stem end.
3. Coconut milk - I prefer to use full fat canned milk for this mango chia pudding recipe, for a super creamy texture. Feel free to use low fat variety or better yet make your own coconut milk using fresh coconut (check instructions here)
4. Sweetener - White granulated sugar offers a neutral taste and let the flavor of other ingredients shine!
5. Flavoring - I highly recommend using freshly ground cardamon. Refer notes to make easily at home.

Tip: Make sure that your chia seeds aren't expired! An easy way to tell is that they begin to clump up or stick to the side of the jar, they are stored in. They will not only make your pudding taste bitter, but also not swell up to it's full potential.

Substitutions & Variations

• Don't like coconut milk? You can use regular dairy milk or vegan milk like almond or oat milk instead.
• Don't like mangoes? Use peaches! Peel the skin of fresh peaches, blend and use instead of mango puree.
• Switch up flavorings and use vanilla extract or ground nutmeg.
• Give it more texture by stirring in chopped toasted almonds or pistachios.
• Don't like chia seeds? Try this creamy mango rice pudding without chia seeds.

To make mango puree, peel and chop the flesh (discarding the seed) of a ripe mango, into chunks and then blend into a fine puree using a mini food processor or small blender. Measure ½ cup for the recipe. Have an abundant supply of mangoes? Try making this mango and raspberry clafoutis or baked mango.

Tip: Taste and adjust sweetness as needed! Mango sweetness varies, so adjust sugar accordingly.

Pro tip: How long does it take to thicken? The seeds absorb liquid quickly, forming a gel-like texture within hours. Refrigerate for 5 hours or overnight, perfect for meal prep.

How to serve?

When you are ready to eat the mango chia pudding, top with your favorite toppings and enjoy cold! My favorite ways to top with more diced mangoes, coconut flakes and chopped pistachios or toasted almonds and then a sprig of mint leaf for a stunning look.

Coconut or almond granola also adds a punch of flavor and texture. Pumpkin seeds or toasted white sesame seeds will bump up the nutritive value, or a fresh cherry in the peak of summer will add a lovely contrast.

How to store?

Keep leftovers stored in the fridge where they will stay good for 4-5 days or freeze for up to 1 month. Leave overnight in the fridge to thaw.

Helpful tips

• Use sweet mango - Select a sweet, ripe and delicious tasting fresh fruit.
• Cardamom - Use freshly ground cardamom instead of store bought cardamom powder.
• Milk - Try using regular milk or almond milk instead.
• Quantity of sugar - It depends on the sweetness of the fruit used. Use as much or as little you like.
• Let set overnight for the best ultra creamy pudding like texture.
• Use fresh chia seeds - This will ensure your seeds plump up in the milk.