Mango Strawberry Chia Pudding
This recipe is naturally sweet, packed with fiber, and perfect for a healthy breakfast or a light dessert.
Ingredients
The Base:
2 ripe mangoes (peeled and pitted)
1/2 cup coconut milk (or almond milk for a lighter version)
3 tbsp chia seeds
1 tsp honey or maple syrup (optional, depending on mango sweetness)
The Mix-ins:
1/2 cup fresh strawberries, finely diced
The Toppings:
Fresh mango chunks
1 whole strawberry
A sprig of mint (optional for garnish)
Instructions
Puree the Mango: Place the flesh of the mangoes and the milk into a blender. Blend until completely smooth and creamy.
Combine: Pour the mango puree into a bowl or a large jar. Stir in the chia seeds and your sweetener of choice.
The “Speckled” Look: Fold in the finely diced strawberries. These give the drink those beautiful red pops of color seen in your photo.
Set: Cover and refrigerate for at least 2 hours, or ideally overnight. This allows the chia seeds to expand and thicken the mixture into a pudding consistency.
Assemble: Once set, give it a gentle stir. Pour into a glass and top with fresh mango cubes and a whole strawberry on the rim just like the picture!
Quick Tips for Success
Texture: If it’s too thick after sitting, stir in a splash more milk. If it’s too thin, add another teaspoon of chia seeds and wait 30 minutes.
Mango Quality: Use “Champagne” (Ataulfo) mangoes if available; they are less fibrous and much creamier for blending.