Ingredients
Main Ingredients
- 1 large ripe mango (peeled and chopped)
- 1 cup canned unsweetened coconut milk
- ¼ cup chia seeds
- 2 tbsp agave syrup or honey (maple syrup also works)
Instructions
- Blend Mango: In a blender, add the chopped mango (reserve a small amount for garnish if desired) and blend until smooth and creamy.
- Combine Ingredients: Pour the mango puree into a mixing bowl and add chia seeds, agave or honey, and canned coconut milk.
- Mix Thoroughly: Whisk everything well with a fork or whisk to thoroughly combine the ingredients and prevent clumps.
- Refrigerate & Stir: Cover the bowl and refrigerate for 10-15 minutes. Then uncover, stir the mixture again to break up any clumps, and refrigerate for at least 2 hours to allow the pudding to thicken.
- Serve: Once set, divide the pudding into two serving cups and garnish with the reserved fresh mango pieces or coconut flakes for extra texture and visual appeal.
Notes
- Use fully ripe mango for the best natural sweetness and flavor.
- You can substitute coconut milk with almond or oat milk for variation.
- Adjust sweetness by varying the amount of agave, honey, or maple syrup.
- If the pudding is too thick after refrigeration, stir in a little extra coconut milk before serving.
- For a vegan option, use maple syrup instead of honey.
- Chilling time is essential for chia seeds to absorb liquid and form the pudding texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert, Snack
- Method: No-Cook
- Cuisine: Fusion, Tropical
- Diet: Gluten Free, Vegetarian
