I had guests over for Sunday brunch and couldn’t help but show off my new favorite crystal champagne flutes. So naturally I made my Vegan Mango Chia Pudding which is a morning show stopper! When I host meals I like to make unique healthy dishes that are quick and simple. I am a ‘talker’ so once my guests arrive, I want to be part of the fun and not stuck in the kitchen!
I am wild over mangoes lately. They are the perfect sweetness and add such a pretty pop of color. And they transport my mind to the islands. What more could a girl ask for?
This dish is so easy to make and is great for breakfast, dessert or a snack. My baby boy loves his mango chia pudding and I love giving it to him. It’s so nutritious and it’s dairy-free and gluten-free. Chia seeds turn this pudding into a healthy version of tapioca or rice pudding, which I always loved as a child. My grandma would always make Swedish rice pudding for holidays and now I am recreating this in the Vegan form. Chia seeds are so full of protein and fiber, so I make a lot of fun and unique chia seed recipes!
Vegan Mango Chia Pudding
Cook and Prep Time: 8 hours
2 cups or 1 large mango, cubed
2 cups coconut milk (I love So Delicious)
6 T chia seeds
1 t pure vanilla extract
3 T pure maple syrup
pinch of cinnamon
2 T unsweetened shredded coconut
Combine all ingredients except mango and coconut. Refrigerate in an airtight container overnight or for 8 hours.
Add cubed mangos to glasses and pour chia pudding over the fruit. Sprinkle coconut on top.
Mama on the Glow