When I first made this pudding, I described it as sunshine in a bowl and I still think of that description when I make this dish. Mango, coconut, lime are all flavours I associate with warm, exotic lands. Topped with my Fiery Ginger Granola and all the flavours are a match made in heaven.
Chia puddings are great to put together the night before if you need a speedy breakfast the following morning, you can also make them in mason jars for a to-go option.
Chia seeds are packed with nutrients despite their tiny size. They are a source of fibre, protein and omega-3 fatty acids plus a number of micro-nutrients. Due to their high fibre content, chia seeds can absorb 10-12 times their weight in water, making us feel fuller for longer and this fibre helps feed the good gut bacteria which is important for our health.
-1 large mango, skin & stone removed, diced
1/2 cup dairy-free milk (I use coconut milk from a carton)
-2 Tbsp coconut yoghurt (or any unflavoured dairy-free yoghurt you prefer)
-Juice of 1 lime
-3 Tbsp. chia seeds
-Nourish by Rebecca Fiery Ginger Granola
-toasted nuts and/or seeds
-drizzle of honey
How To Make
Place half the diced mango in a bowl and squeeze over juice from half the lime, stir until coated. Cover and place in the fridge.
Place the remaining half of the diced mango, the milk, yoghurt and the juice from the other half of the lime in a blender and blend until smooth.
Put the chia seeds into a large bowl and pour over the blended mango mix and stir until fully combined.
Cover and place in the refrigerator overnight or for at least 2 hours.
When ready to serve, divide the mixture between 2 bowls and scatter over the reserved diced half mango. Add extra toppings, such as granola, if desired.