Mango Chia Pudding

This creamy Mango Chia Pudding is an easy make-ahead breakfast made with mango, yogurt and chia seeds, with an optional crack-top white chocolate layer.

Course Breakfast

Cuisine American

Prep Time 10

Chill 3

Total Time 3 10

Servings serves

Calories 195kcal

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.
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.

Notes

Mango chia pudding will keep for up to 4 days in the fridge.

Nutrition