Mango Chia Seed Pudding Recipe

4 from 1 vote

The tropical flavor of this chia pudding makes it the perfect addition to a healthy breakfast or afternoon snack.

Keyword Dairy-Free, Gluten-Free

Prep Time 5

Total Time 4 5

Servings

Calories 218kcal

Author Heather Dessinger, FDN-P

13-14 oz full-fat coconut milk I use one can of Native Forest Guar-Gum Free. You can also use half-and-half if you’re not dairy-free
2½ cups cubed frozen mango or fresh mango
9-11 tbsp chia seeds The more you use, the thicker the consistency. I personally prefer around 10 tbsp
1-2 tbsp collagen peptides For protein, optional
¼ tsp vanilla extract Optional - here's how to make it
additional liquid sweetener if desired I don’t usually add any, but my kids usually mix in around 1 tbsp maple syrup
fresh fruit for topping optional

Blend the coconut milk, mango, and vanilla together until smooth.
Taste and add sweetener if desired, plus the collagen powder (if using). Blend again until everything is mixed together.
Remove the blender cup from the base and stir in the chia seeds. Mix well to break up any clumps.(Note: You can also pour the mango puree into a large mason jar and mix it there to avoid working around the blades, but I prefer to have fewer dishes to wash I mix it in the blender.)
Cover the jar with a lid and place it in the fridge, or pour the mixture in to smaller airtight containers for individual servings. I use 5 of these yogurt jars. Allow to set for at least 4 hours before eating.

Makes approximately 3.5 cups.

Nutritional estimates are based on the inclusion of coconut milk and do not factor in the optional sweetener or fruit topping.