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
To qualify for the contest, this recipe for a mango chia pudding uses Almond Milk Beverage and Culinary Coconut MIlk from So Delicious Dairy Free.
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
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.
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.
5 Comments
I’ve been meaning to try chia seeds for a long time, but somehow never found a recipe that appealed. This looks like a great way to end a spicy Indian dinner and could be my entree to chia-seed love.
I was just like you until this year Laura! I finally took the plunge and made vanilla chia pudding and loved it. I prefer the seeds blended though.
I just made this and found it to be DELICIOUS!
So glad you enjoyed the recipe Cheyenne!
I love the sound of this – warm spices and mango go well together!