Layers of fresh and frozen mango provide a tropical zing to this nutritious and refreshing chia pudding.
Happy Friday, my friends! Things have been super busy lately and it’s provided me approximately zero free time for baking. Or cooking. Or generally being a human being that can contribute to society. But you know what you can do with a jam-packed schedule? Combine a couple ingredients in a jar and put it in the fridge, and let it do all the work for you.
That’s right – chia pudding has struck again! And this time it was accompanied by my good friend Mango. Fresh, sweet mango. Their forces have combined to create a healthy and refreshing breakfast: Mango Chia Pudding.
I used almond milk to make mine the first time, which was incredibly delicious. But for fun, I decided to try it with coconut milk the second time around – and let me tell you, that was the best decision I’d made in a while. The combined flavors of mango and coconut made me feel like I was on a tropical island. If I closed my eyes when I took a bite, I could practically feel the sand between my toes and hear the waves craving on the shore… oh wait – that was just dog fur and the sound of Penny snarfing in her sleep.
Let’s take a dive into how I like to make my mango chia pudding. This will give you the true Leslie experience… you know, if you’re looking for that.
- First, put on sweatpants and a hoodie, and make sure you’re covered in dog hair.
- Next, spend too much time mentally debating what kind of milk you want to use even though you know you’re going to go with coconut milk in the end.
- Now go grab your blender (aff link) and frozen mango and blend the crap out of it.
- Next, grab a fresh mango and dice the crap out of that.
- Pull the chia seed mixture that you most definitely remembered to put in the fridge the night before out of said fridge and give it a good shake.
- Grab a short glass and pour/spoon in a layer of frozen, blended mango.
Add a layer of chia seed mixture, and delight in watching it seep into the uneven areas of the frozen mango layer. Stress about how you wish you’d made the mango layer more even for a little bit, remind yourself it’s going to taste exactly the same, and then move onto the next step.
Add a heaping spoonful of freshly diced mango. Then add another one. And then add more, because who are you trying to kid?
Voila! It’s gorgeous, it’s healthy, and it’s seriously refreshing. Your stomach will thank you, your taste buds will throw a party in your honor, and you’ll wonder how you’ll ever be able to bring yourself to eat anything else for breakfast ever again.
YOU’RE WELCOME, EARTH.
Now go prep yourself from chia pudding and don’t forget to share a picture of it with me on Instagram by tagging #stressbaking!
Mango Chia Pudding
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 2 servings 1x
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Description
Layers of fresh and frozen mango provide a tropical zing to this nutritious and refreshing chia pudding.
Ingredients
- 1 cup coconut or almond milk
- 1 tablespoon maple syrup, agave or honey (optional)
- ¼ teaspoon vanilla extract
- ¼–1/3 cup chia seeds
- 1 mango, diced
- 1 cup frozen mango slices
Instructions
- In a mason jar, combine milk, syrup, vanilla and chia seeds and shake to thoroughly combine. Place in fridge overnight.
- Dice mango and set aside.
- Place frozen mango in a blender (aff link) and blend until smooth. Add a little milk to help it combine, if needed.
- Dividing evenly between two serving bowls or glasses, layer frozen mango, chia seed mixture, and fresh diced mango. Enjoy!
- Category: Breakfast
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