Mango Chia Pudding is one of the most common desserts that you can make with Mangoes and chia seeds. First we soak the chia seeds in coconut milk and almond milk for about 3 hours. Then we make some Mango Puree. And finally, it's just layering.
Let’s talk taste:
The sweetness of mangoes combines with the nuttiness of coconut milk and the crunchiness of chia seeds to create a blast of happiness in your mouth. The coconut milk also adds to the sweetness and the creaminess of the dish. On the other hand, the chia seeds create a beautiful crunch. It gives you a beautiful bite in a sea of mango and coconut milk. I had added some mint leaves for garnish that helped me get that minty freshness along with a somewhat sweet recipe. For me, the highlight of this recipe is the crunchiness of chia seeds combined with the creaminess of coconut milk and almond milk. Further, both almond milk and coconut milk creates a blissful nutty texture on your taste palate that begs you to reach out for seconds! Have you checked out my Mango Mousse and Mango Cake recipe yet! They too are a summer favorite.
Let's talk Ingredients:
This recipe uses just four simple ingredients.
- Mangoes – Mangoes are known as the king of fruits. I usually prefer sweet Alphonso mangoes for this recipe. You can blame me for having a sweet tooth. But, that’s how I like it. A sweet, pulpy, juicy mango is the secret of my special Mango Chia Pudding. Many would argue with me saying that coconut milk is already sweet, plus we are adding honey. So, what’s the need for such sweet mangoes. But I would tell them that, mangoes form at least 50% of this recipe. I agree that there are many sweet ingredients already in the recipe. But as I said, blame me for having a sweet tooth. I like it this way. If my mango chia pudding is not sweet then its not perfect!
- Chia Seeds – I should tell you that I am a novice in the world of chia seeds. For me, they were like super healthy foods that I would only start eating someday when I would start thinking of my weight and getting in shape. But, surprisingly though, chia seeds have become my new favorite. After having chia seeds this way, I have already become a fan. I am looking forward to my next recipe with chia seeds.
- Coconut Milk – Coconut milk is not my regular ingredient. In fact, I got coconut milk especially for this recipe. And, I do not regret it. Coconut milk brought in a unique kind of freshness, a distinct sweetness and a noticeable nuttiness that I just can’t get over.
- Almond Milk – Of course, I could’ve used whole milk or 2% milk but we all know the health benefits of almond milk. And to be honest with you, this is also another ingredient that I especially got just so that I can make this recipe. And, just like above, I do not regret it. Yes, you feel quite weird to shell out money just for one simple recipe. But, trust me the results are worth and. And, let's face it. These are something that you can use for so many things.
Have a Quick Look at the Video to see how I made this Coconut Mango Chia Pudding
How to Make Mango Chia Pudding
- Soaking the chia seeds – The first step of this recipe is soaking our chia seeds in some coconut milk and almond milk. Then letting that covered in the refrigerator for about 3 hours. This step is especially important because it gives time to the chia seeds to absorb the nuttiness, the goodness, and the creaminess of coconut milk and almond milk. After 3 hours you’ll see that they have absorbed it completely and have become kind of fluff.
- Making the Mango Puree – While making the Mango Puree I always prefer adding some honey. Before, you judge me, let me tell you that adding honey is totally optional. I prefer adding just a tad bit of honey because it makes the mangoes sweeter and in turn makes the pudding sweeter. I told you, I have a sweet tooth.
- Layering: The last and the final step of this recipe is layering. You can layer it in any way you want. First add a layer of mango puree top it off with soaked chia seeds then add one more layer of mango and follow it up with another layer of chia if you have space in your glass.
- Decoration – Now this step is totally optional. You can add some mango chunks on the top along with some mint leaves and cherries (if you got that at home). You can decorate it in any way you want.
The truth is that you can layer it up just the way you like it. And the glass looks so gorgeous. The clear layers, the beautiful taste, everything tastes excellent. As you take one spoon out of the glass you’ll see beautiful layers and need I say more about the taste?
Mango Chia Pudding
- ½ Cup Coconut Milk
- 4-5 tablespoon Chia Seeds
- ¼ Cup Almond Milk
- 1 tablespoon Honey
- 1 Whole Mango peeled
- 4 pieces cherries topping (optional)
- Stir Chia seeds, coconut milk, and almond milk in a bowl. Let it sit at room temperature for 5-10 minutes. Then let it set in the fridge covered with a lid for at least 3 hours.
- Peel Mangoes and remove its flesh. Use criss-cross method to cut out the flesh. See the video for a visual. Add them to the blender. Pour in some honey. Blend them up nice and smooth.
- After your chia pudding has set, grab a jar. Place the mango puree at the bottom of the jar and layer it with chia pudding. Repeat the layering as far as the space in the jar permits. I could do just one layer. Sprinkle some chopped mango cubes and some mint leaves. Add two cherries and you are ready to serve.
- You can refrigerate the leftovers in the fridge. Mango Chia seed would stay perfect for up to 3-4 days.