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.
Video
Nutrition
Nutrition Facts
Mango Chia Pudding
Amount Per Serving
Calories 322
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik