Morning Mango Chia Pudding Cups
This chia pudding is made with a base of sweet, ginger-kissed mango purée. It's light, sweet, and refreshing. I recommend topping it with fresh berries, but feel free to get creative. Coconut flakes, nuts and seeds, even a bit of nut butter would all make excellent additions!
Servings: 4 servings
Mango Chia Pudding
- 2 1/2 cups diced mango (fresh or thawed frozen)
- 1 to 1 1/2 cups unsweetened plant-based milk, to taste
- 2-4 medjool dates, pitted, to taste
- 2 teaspoons peeled and minced fresh ginger
- 1 teaspoon pure vanilla extract
- 1/3 cup chia seeds
- 1 tablespoon fresh lime juice (optional, to brighten flavors)
- Fresh blueberries
- Fresh raspberries
- Sliced kumquats (optional)
- Fresh mint or basil leaves (optional)
Add the mango, plant-based milk, dates, ginger, and vanilla (if using) to a high-speed blender, and blend on high until smooth and creamy, stopping to scrape down the sides as needed. Pour into an airtight container or jar and whisk in the chia seeds. Refrigerate for at least 8 hours or overnight to thicken.
After refrigerating, add the fresh lime juice (if using), and vigorously whisk the chia pudding to evenly distribute the chia seeds. The lime juice brightens up the flavors and makes the mango flavor pop. If the pudding is too thin, whisk in more chia seeds, 1 tablespoon at a time, to thicken. If the pudding is too thick, whisk in more almond milk, 1 tablespoon at a time, to thin.
Divide between 4 jars or serving glasses. When ready to serve, top with the blueberries, raspberries, sliced kumquats (if using), and mint (if using).