Enjoy this 4-ingredient Mango Chia Pudding for a tropical breakfast on the go. Chia seeds are soaked in a creamy homemade mango milk until thick and luxurious. Serve with extra mango chunks or a drizzle of maple syrup on top, then dig in.
Table of Contents
Ingredients
- Mango (fresh or frozen)
- Oat milk
- Chia seeds
- Maple syrup
How to Make
Step 1:
Add the mango, oat milk, and maple syrup to a high-powered blender. Blend until smooth and creamy, then pour the mango milk into a small bowl, mug, or glass jar.
Step 2:
Add the chia seeds to the bowl/mug/jar with the mango milk and stir to combine. Set aside for 10 minutes to allow the chia seeds to soften slightly. After 10 minutes, stir the chia pudding again.
Step 3:
Divide the chia pudding between 2 small mason jars. Seal the lids on top and refrigerate for at least 3 hours or overnight for the best results.
Step 4:
Before serving, top the chia pudding with a spoonful of extra fresh mango. Enjoy!
More vegan chia pudding recipes:
Banana Chia Pudding
Vanilla Chia Seed Pudding
Chocolate Chia Pudding
Strawberry Chia Pudding
Raspberry Coconut Chia Pudding
Related vegan recipe roundups:
chia pudding, breakfast, summer, macro-friendly
Mango Chia Pudding
Ingredients
- 5 oz mango fresh or frozen (140 g)
- 1 cup oat milk
- 4 tbsp chia seeds
- 2 tsp maple syrup
Instructions
- Add the mango, oat milk, and maple syrup to a high-powered blender. Blend until smooth and creamy, then pour the mango milk into a small bowl, mug, or glass jar.
- Add the chia seeds to the bowl/mug/jar with the mango milk and stir to combine. Set aside for 10 minutes to allow the chia seeds to soften slightly. After 10 minutes, stir the chia pudding again.
- Divide the chia pudding between 2 small mason jars. Seal the lids on top and refrigerate for at least 3 hours or overnight for the best results.
- Before serving, top the chia pudding with a spoonful of extra fresh mango. Enjoy!