Sunny Mango Chia Pudding
These chia puddings are the perfect way to start your day with a boost of good nutrition.Chia seeds are impressively rich in fibre, vitamins and minerals, omega 3 fatty acids and a complete source of protein. Make on an evening and put them in the fridge overnight. This gives them time to settle to the perfect consistency and can be enjoyed for breakfast the following day. If you are feeling quite peckish, you can eat them straight away, but it is better to let the seeds swell in the fridge over time so that they become much easier to digest.Combined with pureed mango which is rich in vitamin A and vitamin C, the mango sits comfortably at the bottom of the dish, ready for you to stir through and enjoy.You can use any fruit of your choosing to mix into your pudding. Try not to overdo it with too many fruit sugars though, as they can spike your insulin levels (which is our fat storage hormone).
Servings: 2 people
- 1/2 mango, chopped into fine pieces
- 1/4 cup of chia seeds
- 1/2 tsp vanilla extract or 1/4 tsp vanilla powder
- Juice of 1/2 a lime
- 1.5 cups coconut milk
- 1.5 tbsp filtered water
- 2 tbsp desiccated coconut (to serve)
- Start by blending the pieces of mango and lime juice with 1/4 cup of water until you have a thick sauce. Add more water as needed (in tablespoons) to get the mixture going.
- Place the mango sauce at the base of 2 ramekins and leave to settle.
- Meanwhile, blend the vanilla powder and coconut milk together and mix in a bowl with the chia seeds. Stir well for 3-4 minutes to thicken.
- Pour the chia mixture on top of the mango sauce in even portions.
- Refrigerate the puddings for two hours (or overnight) to gel.
- Top with the desiccated coconut and enjoy!