This creamy Mango Chia Pudding is an easy tropical make-ahead breakfast made with mango and yogurt. The mango adds plenty of sweetness, and you can finish it with a thin crack-top layer of white chocolate if you want it more dessert-like.
Key Ingredients
Mango: Fresh or frozen mango both work. I use frozen because it’s convenient and available year-round.
Maple syrup: This is optional. If your mango is sweet enough, you can leave it out.
Instructions
Step One: Blend the frozen mango, soy milk, yogurt, vanilla extract, and maple syrup until smooth.
Step Two: Transfer the mixture to a bowl and stir in the chia seeds. Leave for 5-10 minutes, then stir again to break up any clumps.
Step Three: Divide the mixture into individual jars or containers.
Step Four: Melt the white chocolate and pour a thin layer over the top of each jar.
Step Five: If you prefer not to use white chocolate, skip Step Four and top with yogurt and coconut flakes just before serving.
Step Six: Cover and refrigerate for at least 3 hours, or overnight, until thickened. If using the white chocolate topping, it will set as the pudding chills.
Storage
Store in an airtight container in the fridge for up to 4 days.
Mango Chia Pudding
Ingredients
- 1 cup milk about 240 ml; I use soy milk, but any milk works.
- 1 cup yogurt about 230 g
- 1 cup frozen mango about 165 g
- 1/2 cup chia seeds about 80 g
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/4 cup white chocolate chips about 45 g
Instructions
- Add frozen mango, milk, yogurt, vanilla extract and maple syrup (optional) to a blender. Blend until smooth.Â
- Pour into a medium mixing bowl. Add chia seeds and stir to combine. Leave for 5-10 minutes, then stir again to break up any clumps.
- Transfer into individual jars or containers. Optional: melt chocolate and pour a thin layer over the top of each jar or container. Refrigerate for at least 3 hours (or overnight), or until thickened.
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