This delicious mango chia pudding is a refreshing and delightful breakfast or dessert. Although sometimes during summers, when it is very hot, I resort to this mango pudding for lunch too.
What are Chia Seeds?
Chia seeds are edible seeds from the flowering plant of the mint family. Thesw seeds were of great medicinal importance and a huge part of people’s diet during the Aztec era. Chia is grown in the United States, Mexico, Guatemala, Argentina and Australia. ' In India, we have similar seeds, called takhmaria. We bloom them in milk or water and drink them to keep our bodies cool during summer.
Health Benefits
Chia seeds are full of antioxidants. So they help in reducing many diseases like diabetes, heart disease, cognitive decline and certain types of cancer. These seeds are high in fiber, and studies have shown that they help in reducing insulin resistance and help in improving blood sugar levels. These seeds have caffeic acid, a type of antioxidant, which helps in preventing heart diseases and cancer, overall reducing inflammation in the body. They are also vital in maintaining bone health, as they are rich in magnesium and phosphorus. These are a great way to enjoy a dessert if you are trying to manage weight.
Ingredients to Make Mango Chia Pudding
Coconut Milk - We will use coconut milk as our base, as flavors of coconut and mango work really well together. Mango Puree - I buy dozen mangoes, and puree them to use them to make desserts or savory mango recipes. I prefer using ataulfo mangoes, or alphonso mangoes because of their beautiful orange puree. Chia Seeds - You can buy organic chia seeds from any local grocery store. Maple Syrup - I usually skip adding maple syrup in this mango pudding, as the mango puree and chopped mangoes make it sweet enough, but you can add 1 tablespoon of maple syrup if you like your chia puddings sweet. Toppings - Here, you can add everything you love. I prefer adding chopped mangoes, strawberries, pumpkin seeds, and hemp seeds.
Variations
You can add rolled or instant oats to the chia pudding, to add more fiber. Add protein powder to make it rich in protein. Other flavors I love are chocolate, tiramisu, and strawberry or any berry. Add a layer of almond butter/ any nut butter of your choice to the pudding to add more healthy fats and protein. Make badam milk-flavored chia pudding by replacing coconut milk, with almond milk. Use almonds, saffron, and cardamom to flavor the chia pudding. It will taste just like badam doodh (milk).
Expert Tips
For every 1 cup of dairy-free milk, you can use ¼ cup of chia seeds. Use coconut milk in this recipe, as it tastes the best. I also like to add toasted coconut for the toppings, as it tastes so good and blends beautifully with this recipe. Feel free to add any fruits you like for topping. You will need 2-3 mangoes to make 1 cup of mango puree depending on the size of the mangoes. Use ataulfo mangoes, as they have more pulp and are less fibrous.
Step by Step
Remove the skin of 2-3 mangoes, and extract the pulp of the mango. Add the cut mango pulp to the blender and puree it. Keep it aside. In a mixing bowl add 1 can of organic coconut milk. Mix it well, if the fat and water are separated from the coconut milk. To this add ⅓ cup of chia seeds and maple syrup. If you wish to add instant oats, you must add ¼ cup of instant oats at this point. Mix it well. Cover with plastic wrap and refrigerate it for 15-20mins, while the chia seeds bloom. Once the chia seeds are bloomed, we will serve the mango chia pudding. In a serving bowl, assemble the prepared chia seeds pudding, half way. Next layer with mango puree. For toppings add chopped mangoes, strawberries, toasted coconut, hemp seeds, pumpkin seeds, etc. You can also add a layer of nut butter you like. Serve chilled.
Storage and Serving Suggestions
Chia seed puddings are a great make-ahead dessert/ breakfast option. The bloomed chia seeds stay well in the refrigerator for 5 days. You can also freeze chia seed pudding. I serve chia seed pudding in 8oz dessert cups.
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