Cook Time

minute

Prep Time

15

minute

Serving

6

How about a mango chia seed pudding recipe? Chia is showing up everywhere–why not in your dessert, too! With fresh mango, chia seeds, and a hint of spice, this is the perfect vegan sweet substitute.

For more tips and tricks, follow along with Dr. Ruby in the full video here.

Ingredients

  • 4 tablespoons Chia seeds
  • 2 bananas
  • 3/4 cup unsweetened coconut milk
  • 1-2 tablespoons coconut nectar (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon of cardamom
  • 3/4 cup strawberries, diced
  • 1.5 cups mango (fresh or frozen)

Steps

Peel and mash bananas well with a fork in a bowl.

Add Chia seeds to the banana mash and mix well.

Add in coconut milk, vanilla, cinnamon, and cardamom to banana Chia seed mash.

Whip with a whisk until well mixed and mixture becomes thick (about 1 minute). S

et aside in refrigerator to set for at least 1 hour to overnight. (Alternative: for a creamier pudding, add Chia mix to blender and blend until smooth. Let set.)

Add mango to blender and puree.

Add 1 or 2 tablespoons of water if needed to get blender moving. Puree should be thick.

Top Chia pudding evenly with mango puree, add diced strawberries on top. (Alternatively, separate Chia pudding into 4-6 even portions. Top with mango puree and strawberries; serve.)

Refrigerate Chia pudding, covered, up to four days.

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