Mango Chia Pudding
Ingredients
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Chia Seeds: 4 tablespoons
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Milk of choice: 1 cup (Coconut milk or almond milk works beautifully here)
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Mango: 1 large ripe mango (half pureed, half diced for topping)
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Sweetener: 1 tablespoon maple syrup or honey (optional, depending on mango sweetness)
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Vanilla Extract: ½ teaspoon
Instructions
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Prepare the Mango: Peel the mango and remove the pit. Take half of the fruit and blend it until completely smooth. Set the other half aside and chop it into small cubes for the garnish.
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Mix the Base: In a medium mixing bowl, combine the milk, mango puree, vanilla extract, and sweetener. Whisk thoroughly until the color is consistent.
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Add Chia Seeds: Pour in the chia seeds. Use a whisk or a fork to stir vigorously, ensuring no clumps remain.
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The First Rest: Let the mixture sit for 5–10 minutes, then give it one final stir. This prevents the seeds from settling at the bottom and ensures a uniform, gel-like texture.
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Chill and Set: Cover the bowl or transfer the mixture into individual glass jars. Refrigerate for at least 4 hours, though leaving it overnight is ideal for the creamiest results.
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Serve: Once set, the pudding should be thick and spoonable. Top with the reserved fresh mango cubes and a sprinkle of shredded coconut or mint if desired.
Pro Tip: If the pudding feels too thick after chilling, simply stir in an extra splash of milk to reach your preferred consistency. Enjoy fresh!