Mango Lime Chia Pudding
A tropical, creamy chia pudding made with ripe mango, zesty lime, and a blend of coconut and plant-based milk. Naturally sweet, fiber-rich, and no-cook, this pudding is ready in just 15 minutes and perfect for breakfast, snack, or meal prep.
Equipment
- 1 blender (high-speed)
- 1 medium bowl or storage container
- 1 whisk or spatula
- Measuring Cups and Spoons
Ingredients
- 1 cup fresh or frozen mango cubed
- ¼ cup full-fat or light coconut milk
- ¾ cup unsweetened oat milk almond milk, or soy milk
- Juice and zest of 1 lime
- 1 tbsp maple syrup or 2 medjool dates
- ½ tsp vanilla extract
- Pinch of salt
- ¼ cup chia seeds
Instructions
- Prepare the Mango Mixture: Place your ripe, cubed mango into a high-speed blender. Add the coconut milk and your preferred plant-based milk, such as oat, almond, or soy. Squeeze in the juice of one fresh lime and add its zest for a bright, citrusy flavor. Include a tablespoon of maple syrup or two pitted Medjool dates as natural sweeteners. Finish by adding a half teaspoon of vanilla extract and a pinch of salt. Blend on high until the mixture is completely smooth and silky, free of any mango chunks, forming a creamy tropical base.
- Combine with Chia Seeds: Transfer the smooth mango mixture into a medium-sized bowl or a storage container suitable for refrigeration. Gradually add the chia seeds while stirring gently. Use a whisk or spatula to fold them into the mango mixture, making sure each seed is coated evenly. This step is crucial to avoid clumping and ensure a smooth texture. Stir thoroughly until the mixture is homogeneous and creamy.
- Initial Refrigeration: Cover the container and place it in the refrigerator to begin setting. Let the pudding chill undisturbed for approximately five minutes. This allows the chia seeds to start absorbing the liquid and beginning the thickening process naturally.
- Midway Stirring: After five minutes, remove the pudding and stir it gently but thoroughly. Break up any small clumps and redistribute the chia seeds evenly. This ensures a uniform texture and prevents gelatinized spots from forming, resulting in a smooth, consistent pudding.
- Final Refrigeration: Return the pudding to the refrigerator for an additional ten minutes. During this time, the chia seeds fully swell and absorb the liquid, creating a custard-like consistency that is creamy and thick but still spoonable.
- Final Mix Before Serving: Once the pudding has set completely, give it one last gentle stir. The texture should be even, creamy, and slightly jiggly, without lumps. Ensure the pudding holds its shape while remaining soft and silky.
- Serve and Enjoy: Spoon the pudding into serving bowls or jars. Add optional toppings such as fresh mango slices, a sprinkle of lime zest, or toasted coconut flakes for extra flavor and texture. Enjoy immediately, or store in the refrigerator for later consumption.
Notes
- Use fully ripe mangoes for maximum sweetness and smooth texture. Ataulfo or honey mangoes work beautifully, but frozen mango can also be used when fresh is unavailable.
- Stir the chia pudding a couple of times during setting to prevent clumping and ensure a uniform, creamy consistency.
- Adjust the sweetness to your preference by adding extra maple syrup or a date or two. Keep in mind that natural mango sweetness may reduce the need for additional sweeteners.
- For a creamier texture, choose full-fat coconut milk. For a lighter option, use light coconut milk or solely plant-based milk.
- If you prefer a smoother pudding, briefly blend the chia seeds with the mango mixture before refrigerating; this results in a custard-like consistency.
