This healthful and delightful chia pudding is flavored with layers of fresh and frozen mango. Next, make my Chocolate Cherry Pomegranate Chia Pudding.
Friends, have a wonderful Friday! Things have been really hectic recently, leaving me with little time for baking. Maybe you might cook. Being a human being who can contribute to society in general.
But do you know what you can accomplish with a hectic schedule? Put a few ingredients in a jar and place it in the fridge to do all the work for you.
Well, chiapudding has struck again! And this time it was with my dear pal Mango. Mango, fresh and delicious. Their combined efforts have resulted in a nutritious and pleasant breakfast: Mango Chia Pudding.
The first time I made it, I used almondmilk, and it was great. However, just for fun, I decided to try it again with coconut milk the second time, and let me tell you, it was the finest choice I’d made in a long time.
The combination of mango and coconut tastes transported me to a tropical paradise. I could almost feel the beach between my toes and hear the waves crashing on the coast if I closed my eyes while eating, but it was just dog hair and Penny snarfing in her slumber.
Let’s have a look at how I prepare my mango chia pudding. If you’re seeking for the authentic Bluebirdcafela.com experience, this is it.
- Put on sweatpants and a sweatshirt, and make sure you’re completely coated in dog hair.
- Next, spend too much time mentally discussing which kind of milk to use, even if you know you’re going to choose coconut milk in the end.
- Now, take your blender (affiliate link) and your frozen mango and puree the hell out of it.
- After that, take a fresh mango and dice it up.
- Take out the chia seed combination that you surely remembered to put in the fridge the night before and give it a good shake.
- Place a layer of frozen, pureed mango on top. Pour into a small glass.
Apply a layer of the chia seed mixture and marvel as it seeps into the uneven spots of the frozen mango layer.
Worry about how you wish you had created the mango layer more, tell yourself that it will taste precisely the same, and then go on to the next stage.
Add a heaping tablespoon of mango, freshly chopped. After that, add another. And add some more, because who are you trying to fool?
Voila! It’s beautiful, wholesome, and truly refreshing. Your stomach will thank you, your taste senses will celebrate, and you will wonder how you will ever be able to eat anything else for breakfast again.
HELLO TO EARTH.
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Mango Chia Pudding
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 1 cup almond or coconut milk
- 1 tbsp maple syrup, agave, or honey (optional)
- a teaspoon of vanilla extract
- -1 cupchia seeds
- 1 diced mango
- 1 cup mango slices, frozen
- chia seeds, 3 cup
Shake the milk, syrup, vanilla, and chia seeds in a mason jar to completely incorporate. Put in the refrigerator overnight.
1 cup coconut or almond milk, 1 tbsp maple syrup, 1 tsp vanilla essence
- Set aside the mango dice.
- Blend frozen mango until smooth in a blender. If necessary, add a splash of milk to help it blend.
1 cup mango slices, frozen
- Layer frozen mango, chia seed mixture, and fresh diced mango equally between two serving dishes or glasses. Enjoy!