Vegan Mango and Chia Seed Pudding

Summary

Vegan Mango and Chia Seed Pudding is the delightful treat you didn’t know you needed in your life. It’s creamy, fruity, and packed with nutrients! This guide will make it super easy for you to whip up this delicious dessert in no time. Whether you’re vegan, health-conscious, or just looking for a refreshing sweet fix, this is your go-to. Let’s dive into the world of vegan mango and chia seed goodness!

Ingredients

• Mangoes: 2 ripe ones, peeled and diced (about 2 cups / 475 ml).
• Chia seeds: ¼ cup (60 ml).
• Almond milk (or any plant-based milk): 2 cups (475 ml).
• Maple syrup (or agave nectar): 3 tablespoons (45 ml).
• Vanilla extract: 1 teaspoon (5 ml).
• Pinch of salt.

Time: Preparation – 15 minutes, Setting – 3-4 hours.

Serves 4.

Nutritional Facts (Per Serving)

• Calories: 220.
• Protein: 4g.
• Fat: 9g (Saturated: 1g).
• Carbohydrates: 32g.
• Dietary Fiber: 8g.
• Sugar: 18g.

How to Make Vegan Mango and Chia Seed Pudding

1. Begin by blending half the mangoes. This should give you a creamy mango puree. Keep the other half diced for texture and topping.
2. In a mixing bowl, combine the chia seeds and almond milk. Stir them well, ensuring the seeds are spread out and not clumped together.
3. Next, add in the mango puree, maple syrup, vanilla extract, and a pinch of salt to the mixture.
4. Mix all ingredients thoroughly. You want to ensure that everything is evenly distributed.
5. Pour the mixture into glasses or bowls of your choice.
6. Refrigerate for about 3-4 hours. This allows the chia seeds to expand, absorbing the liquid, resulting in a pudding-like consistency.
7. Once set, top the pudding with the reserved diced mangoes.

Tips

1. You can adjust the sweetness by adding more or less maple syrup according to your taste.
2. If you prefer a thicker pudding, simply add a tad more chia seeds.
3. Using fully ripe mangoes will give your Vegan Mango and Chia Seed Pudding the best flavor.
4. For a different texture, you can also blend all the mangoes instead of leaving some diced.
5. Store leftovers in the fridge, covered, for up to 3 days.

Serving Suggestions

• Garnish with some toasted coconut flakes or crushed nuts for added crunch.
• Serve your Vegan Mango and Chia Seed Pudding as a breakfast dish with some granola on top.
• Consider adding a drizzle of chocolate syrup or almond butter for an extra layer of flavor.
• It pairs well with a cooling mint tea or your favorite herbal brew.

With this Vegan Mango and Chia Seed Pudding recipe in your culinary arsenal, you’re all set to impress your friends, family, or simply treat yourself to a healthy, delightful dessert. Enjoy the burst of flavors and textures, and don’t forget to share the love! This pudding isn’t just a treat; it’s a nutritious experience you’d want to relive, again and again. So, why wait? Dive into this vegan mango and chia seed adventure today!

VEGAN MANGO AND CHIA SEED PUDDING

Vegan Mango and Chia Seed Pudding is the delightful treat you didn’t know you needed in your life. It’s creamy, fruity, and packed with nutrients! This guide will make it super easy for you to whip up this delicious dessert in no time. Whether you’re vegan, health-conscious, or just looking for a refreshing sweet fix, this is your go-to. Let’s dive into the world of vegan mango and chia seed goodness!

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Prep Time: 15 minutes minutes

3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Nutritions

Nutrition Facts

VEGAN MANGO AND CHIA SEED PUDDING

Amount per Serving

Calories

220

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Carbohydrates

 

32

g

11

%

Fiber

 

8

g

33

%

Sugar

 

18

g

20

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Mangoes: 2 ripe ones peeled and diced (about 2 cups / 475 ml).
• Chia seeds: ¼ cup 60 ml.
• Almond milk or any plant-based milk: 2 cups (475 ml).
• Maple syrup or agave nectar: 3 tablespoons (45 ml).
• Vanilla extract: 1 teaspoon 5 ml.
• Pinch of salt.

Instructions

• Begin by blending half the mangoes. This should give you a creamy mango puree. Keep the other half diced for texture and topping.
• In a mixing bowl, combine the chia seeds and almond milk. Stir them well, ensuring the seeds are spread out and not clumped together.
• Next, add in the mango puree, maple syrup, vanilla extract, and a pinch of salt to the mixture.
• Mix all ingredients thoroughly. You want to ensure that everything is evenly distributed.
• Pour the mixture into glasses or bowls of your choice.
• Refrigerate for about 3-4 hours. This allows the chia seeds to expand, absorbing the liquid, resulting in a pudding-like consistency.
• Once set, top the pudding with the reserved diced mangoes.

Notes

TIPS

You can adjust the sweetness by adding more or less maple syrup according to your taste.

If you prefer a thicker pudding, simply add a tad more chia seeds.

Using fully ripe mangoes will give your Vegan Mango and Chia Seed Pudding the best flavor.

For a different texture, you can also blend all the mangoes instead of leaving some diced.

Store leftovers in the fridge, covered, for up to 3 days.

SERVING SUGGESTIONS

Garnish with some toasted coconut flakes or crushed nuts for added crunch.

Serve your Vegan Mango and Chia Seed Pudding as a breakfast dish with some granola on top.

Consider adding a drizzle of chocolate syrup or almond butter for an extra layer of flavor.

It pairs well with a cooling mint tea or your favorite herbal brew.