Chia seeds have been all the rage as of late, and for good reasons – they’re versatile, easy to find and packed with natural Omega 3’s. This mango chia pudding is a simple, sweet way to showcase those healthy little seeds. The recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Bobby Parrish.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
Chia pudding recipes are popular, but this is the first mango version we’ve seen with the fruit whirled right in, rather than pureed and layered, and warm spices added for a flavor boost.
Special Diet Notes: Spiced Mango Chia Pudding
For a nut-free mango chia pudding, substitute more coconut milk beverage for the almond milk beverage.
For paleo mango chia pudding, substitute 1/4 cup lite coconut mIlk and 1/4 cup water for the almond milk beverage.
- 1 mango, peeled and chopped
- 1½ cups So Delicious Dairy Free Lite Culinary Coconut Milk
- ½ cup So Delicious Dairy Free Unsweetened Almond Milk Beverage
- 2 tablespoons honey (or agave nectar for vegan)
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- 3 tablespoons chia seeds
- Place the mango, milk beverages, honey, vanilla, cinnamon, cardamom and cloves in your blender and blend on high speed until well incorporated.
- Pour the mixture into a bowl and thoroughly stir in the chia seeds.
- Cover and refrigerate overnight. The pudding will keep for 5-6 days.