Ingredients
Method
- Get started with the mangoes – peel and dice them. Save a couple of pieces for a garnish later on.
- In your trusty blender, toss in the mango dices, half the raspberries, that can of coconut milk, maple syrup, vanilla extract, and that pinch of salt.
- Whizz it up until it’s all smooth and velvety.
- Now, transfer this to a bowl and fold in the chia seeds.
- Time to portion them out – into your bowls or glasses they go.
- Pop them in the fridge. They need about 3 hours to set, but hey, good things come to those who wait, right?
- Just before you serve, top with the mango bits you set aside and the remaining raspberries.
Notes
The riper the mango, the better. It gives your pudding a natural sweetness that’s just unbeatable.
Too thick? Not a problem. Add a touch more coconut milk.
Always, and I mean, always wash those raspberries first.
Not a fan of maple syrup? Try agave. Adjust to taste.
Best enjoyed cold, straight out of the fridge.
A little extra drizzle of maple syrup can elevate the sweetness.
Fancy a crunch? Try it with some vegan biscuits on the side.
A sprinkle of granola or toasted coconut? Why not?
Ready to impress with your Vegan Mango and Raspberry Pudding? This delightful dessert is bound to get rave reviews. At AH7, we’re all about sharing the joy of healthy, drool-worthy food. Dig in and let the flavors dance!
Too thick? Not a problem. Add a touch more coconut milk.
Always, and I mean, always wash those raspberries first.
Not a fan of maple syrup? Try agave. Adjust to taste.
Best enjoyed cold, straight out of the fridge.
A little extra drizzle of maple syrup can elevate the sweetness.
Fancy a crunch? Try it with some vegan biscuits on the side.
A sprinkle of granola or toasted coconut? Why not?
Ready to impress with your Vegan Mango and Raspberry Pudding? This delightful dessert is bound to get rave reviews. At AH7, we’re all about sharing the joy of healthy, drool-worthy food. Dig in and let the flavors dance!