Mango Chia Pudding
A healthy, Filipino-inspired breakfast featuring chia seeds mixed with coconut milk and topped with ripe mango, creating a tropical delight that's easy to prepare.
Servings: 4 servings
Calories: 210kcal
Ingredients
For the Pudding
- 1 cup chia seeds Black or white chia seeds work well.
- 2 cups coconut milk Use full-fat coconut milk for a rich and creamy texture.
For the Topping
- 2 medium ripe mangoes Diced, use Philippine mangoes if available for best flavor.
Optional Additions
- Honey or maple syrup Add to taste if desired.
- 1 tablespoon roasted coconut For garnish.
- 1 sprig mint Fresh mint can be used as garnish.
- 1 scoop yogurt A swirl on top enhances flavor.
Instructions
Preparation
- In a bowl, stir together the chia seeds and coconut milk.
- Let the mixture sit for at least a couple of hours, or preferably overnight in the refrigerator.
Serving
- Once thickened, serve the chia pudding in bowls or jars.
- Top with diced ripe mango just before eating.
- Add optional toppings such as roasted coconut, fresh mint, or yogurt as desired.
Notes
Make sure to store the mango separately until serving to avoid mushiness. Keeps well in the refrigerator for up to 3-4 days. Stir in a spoonful of coconut milk if it thickens too much after refrigeration.