Mango Chia Pudding
Silky coconut milk mingles with ripe mango and chia seeds for a no-cook breakfast that sets overnight. Top with granola and fresh fruit for crunch.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
refreshinglightvegetarianvegangluten-freecreamysmoothchewy
Ingredients
- 1.5 cups mango, fresh or frozen
- 1 can (13.5 oz) coconut milk, full-fat
- ⅓ cup chia seeds
- 2 tbsp maple syrup or honey
- ½ tsp vanilla extract
- ½ cup granola, coconut flakes, or chopped fruit (for topping)
Instructions
- 1
Puree mango, coconut milk, maple syrup, and vanilla in a blender until smooth and creamy.
- 2
Pour mixture into two jars or bowls. Stir in chia seeds until no clumps remain.
- 3
Cover and refrigerate for at least 2 hours, or up to overnight, until thick and pudding-like.
- 4
Stir before serving—add a splash of milk if too thick. Top with granola and fruit.
Tools you’ll need
- blender
- 2 jars or bowls
- spoon
- plastic wrap or jar lids
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