Mango Chia Pudding
Recipes · Breakfast · Recipe, Typed Supps
Chia seeds turn coconut milk into pudding overnight — no cooking, no thickener, no effort in the morning.
Allergens and patterns
Contains tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 4 tbsp (40g) Chia Seeds — The whole mechanism of the dish: each seed absorbs many times its weight in liquid and sets it into a gel, and that same soluble fibre slows digestion.
- 1 cup (250ml) Coconut Milk — The liquid the seeds set. It is rich in saturated fat, so this is a treat-leaning breakfast — swap in milk or soy milk to change that.
- 1 mango, diced (200g) Mango — All the sweetness in the recipe, plus a serious dose of vitamin C and beta-carotene.
- a small handful (20g) Pistachios — Crunch against an otherwise entirely soft bowl, and a nut that brings protein and potassium.
- 1 tsp, optional Honey — Only if the mango was not ripe enough. Taste before you reach for it.
Nutrition per serving
- Calories: 394.5 kcal
- Protein: 8.7g
- Carbohydrate: 19.8g
- of which sugars: 18.7g
- Fat: 30.1g
- of which saturated: 16.7g
- Fibre: 8.7g
- Sodium: 32.9mg
Method
- Whisk the chia seeds into the coconut milk and leave for five minutes.
- Whisk again to break up any clumps — this second whisk is what stops it setting lumpy.
- Cover and refrigerate overnight, or at least four hours.
- Layer with the diced mango, scatter the pistachios over, and add honey only if it needs it.
Nutrients it supplies
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