A Mango chia pudding with is simply perfect to start our summer recipe series this year, which we will probably call “HornoMX without oven”. The idea is to share here with you several summer desserts with no oven needed. Why? Because nobody wants to turn on the oven and bake with these temperatures.

So we bring you here this mango chia pudding. And I assure you that even if you’re not a mango lover (like we are), you’re probably going to love this dessert anyway. It’s dense, rich and full of flavor.

It’s perfect for breakfast or as a snack. Plus, it’s super colorful, pretty and fun to eat. In this recipe we state that you should use honey or maple syrup as a sweetener. But you can actually use any sweetener you like. However, for this recipe it would be best if it is in a liquid form, of course.

And to give it a tropical touch, and because it fits perfectly with the mango, here we use coconut milk. Although you can use any vegetable milk you prefer, or even regular milk. We really like the combination of the mango flavor with the coconut, it is spectacular.

What I like most about this pudding is the dense and sticky texture it has. It is almost chewy, which I love. That texture together with the mango chunks mixed in is delicious.

Plus, it’s something you can prepare ahead of time and have in the fridge ready for when you want to eat it. As breakfast, as dessert, or as a snack.

If you like this recipe, then you have to go check out our sticky toffee pudding. A recipe that you are going to love. It is a different type of pudding, that I assure you, you are going to fall in love with.

Mango chia pudding

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Prep Time 15 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 2

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 1 C (8.11 oz) (240 ml) coconut milk
• 1/2 C mango, diced
• 1 tbsp honey or maple syrup
• 4 tbsp chia seeds
• Mango, cut into small cubes for decorating

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Method

 

1. Add the milk with the mango and the honey in a blender or food processor. Blend for about 30 seconds until you get a soft mixture.
2. Pour this into a container with a lid and add the chia seeds. Mix with a spoon so that the ingredients are perfectly integrated and then cover the container with a lid. Refrigerate for at least 4 hours or preferably overnight.
3. Once ready, the mixture will have a very creamy pudding-like texture. Serve in two glasses and garnish with more diced mango.

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