Chia Pudding with Mango

If you're looking for a breakfast that feels like a dessert but is packed with nutrients, this Mango Chia Pudding is for you. It’s creamy, refreshing, and rich in Omega-3s and fibre. The best part? You prepare it the night before, so your morning is completely stress-free.

Prep time: 10 minutes (plus 4 hours or overnight in the fridge) Serves: 1-2

Ingredients:

• Chia Seeds: 3 tablespoons.

• Milk: 1 cup (250ml).

Pro Tip: Coconut milk or Almond milk makes it extra tropical and creamy.

• Sweetener: 1 tablespoon of maple syrup, honey, or agave nectar.

• Vanilla: A splash of vanilla extract (optional).

• Mango: 1 ripe mango, peeled and diced or pureed.

• Toppings: Shredded coconut, fresh mint, or extra mango chunks.

Instructions:

Mix: In a jar or bowl, combine chia seeds, milk, sweetener, and vanilla. Stir well.

Rest: Let it sit for 5–10 minutes, then stir again to prevent clumps.

Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, until it reaches a pudding-like consistency.

Layer: Once the pudding is set, create layers in a glass. Start with a layer of chia pudding, then add a thick layer of mango puree or diced mango.

Serve: Top with shredded coconut and enjoy cold!


Where to buy the best ingredients for Chia Pudding:

Buying Chia Seeds: In the UK, head to Holland & Barrett for organic options. In the US, Target and Walmart have great prices in the health food aisle. Look for "Black Chia Seeds" for a classic look.


The Mango Secret: To get that bright orange look, buy frozen mango and blend it if fresh ones aren't ripe enough. You can find high-quality frozen fruit at Sainsbury’s (UK) or Trader Joe’s (USA).


Milk Choice: For a thick pudding, use Full-Fat Canned Coconut Milk (found in the international aisle). Brands like Thai Kitchen (USA) or Blue Dragon (UK) work best for a rich texture.