Description
Enjoy tropical summer flavors with this sweet and creamy mango chia pudding recipe. It’s easy to meal-prep for a tasty snack or healthy dessert that will transport you to the tropics with every bite. Plus, it’s dairy-free!
Ingredients
1/2 cup concentrated, unsweetened almond milk
1/4 cup filtered water
1/4 cup coconut creamer
1/2 teaspoon pure vanilla extract
18 drops pure liquid monk fruit drops
1/2 teaspoon Ceylon cinnamon
1/4 teaspoon ground ginger
1 tiny pinch of fine sea salt
1/4 cup gluten-free chia seeds
1/4 cup frozen mango, cubed, + more for garnish
Unsweetened coconut shreds for garnish (optional)
Instructions
- Combine the Liquids & Spices: Pour all the liquid ingredients into a medium glass jar with a tight lid. Add the spices and salt, cover, and give it a good 10-second shake.
- Add the Chia and Mango: Toss the chia seeds and frozen mango pieces into the jar, cover, and shake vigorously for about 20 seconds, ensuring everything mixes well.
- Chill and Set: Place the jar in the refrigerator and set a timer for 20 minutes, then shake it once more—don’t skip this step! It prevents the chia seeds from settling at the bottom in one hard lump. Return the jar to the fridge until set, about 2 hours.
- Serve: Once set, spoon the mango chia pudding into small ramekins. If you like, garnish with additional mango and a sprinkle of unsweetened coconut shreds. Serve cold and refrigerate any leftovers for up to 5 days.
Notes
If you don’t have a glass jar, prepare the mango chia pudding in a bowl using a whisk. Don’t forget to whisk the pudding after it’s been in the refrigerator for 20 minutes or the chia seeds will form a hard mass and sink to the bottom. Keep the pudding covered while it sets and once prepared.
