Mango Chia Pudding

1. Chia seeds - Chia seed is not only a super food but also expands when wet into a kind of gelatinous substance, making them a natural thickening agent for puddings. It doesn't have any taste of it's own, lending itself to 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 used full fat canned milk for this mango chia pudding recipe. It creates a super creamy texture and makes it rich and delicious. Feel free to use low fat variety or better yet make your own 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 - We 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 the flavor of coconut milk? You can use regular dairy milk or other plant-based milk like almond or oat milk instead.
• This recipe will be delicious made using 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.

1 & 2. Add chia seeds and white granulated sugar into a glass mason jar.

3. Add full fat or low fat canned coconut milk.

4. Add 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 clafoutis or baked mango.

5. Add freshly ground cardamom and a pinch of salt.

6 & 7. Using a spoon, stir all ingredients until thoroughly combined.

Tip: Give a taste and adjust for sweetness! Some mangoes are sweeter than others. So, you will need to adjust the sugar based on how sweet your fruit is.

8. Close jars and place in the fridge for at least 4 to 5 hours. I like to do this step the night before and let it sit in my fridge all night!

Pro tip: How long does it take to thicken? The seeds begin to absorb the liquid in just a couple of hours and build a gel like consistency. It is best if left in the refrigerator for at least 5 hours or overnight, which makes it a fabulous candidate for meal prepping.

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.