I love chia pudding, but I don’t make it nearly often enough because you have to plan it the night before if you want it for breakfast. After trying adding various fruit flavors, however, I’m now addicted–totally worth the early prep!
This tropical themed one is one of my favorites: it’s creamy, delicious, and packed with omega-3’s, fiber, protein, potassium, and vitamin C! (And of course all the other myriad of nutrients that chia has.)
Makes ~8oz. (pictured) – 300-350 calories.
- 3 tbsp chia
- 1.5 cup water or soymilk (necessary liquid varies with seed types)
- 1/2 cup mango chunks (best if frozen)
- 1/2 banana (best if frozen)
- 1/3 cup coconut or plain unsweetened yogurt (optional)
- Protein powder (optional)
1. ~6-24 hours before: mix the chia and the water and/or milk together. Shake or stir at 5-10 minute intervals until it stops settling and is evenly distributed throughout. (Or you can just let it sit 30 mins and shake it once). Let sit overnight or until soft and expanded.
2. When you’re about to eat it, prepare the fruit puree. Blend together the banana and mango–you may want to add a splash of water or milk to get it going–until smooth.
3. Mix chia mixture with yogurt and any add-ins you want, add the fruit puree, and enjoy cold!
1 thought on “Recipe: Mango Swirl Chia Pudding”
I don’t use chia seed anymore, But this looks wonderful: the color, the strip in the middle…