Mango chia pudding

A fiber-rich pudding with a burst of mango sweetness

Rate this recipe

30 minutes
Serves 2
1.5 of 5 a day

Nutrition: Per serving

Kcal379
Fat23g
Salt0.16g
Sugar20g

Recipe by: Gopi Chandratheva | Registered nutritionist

Golden mango meets creamy chia for the perfect balance.

Ingredients

2 tablespoons chia seeds
2 tablespoons ground almonds
2 tablespoons desiccated coconut
1 tablespoon flaxseed
2 tablespoons mixed seeds
2 tablespoons dates, chopped
200g frozen mango, chopped
1/4—1/2 cup almond milk
2 tablespoons low-fat Greek yoghurt

Method

Let the frozen mango defrost well.
In two separate glasses, add one tablespoon each of chia seeds, ground almonds, desiccated coconut and flaxseed. Mix thoroughly.
Add enough almond milk to each glass to cover the chia seed. Mix and stir well to combine.
Place into the fridge to set for 15 minutes, until mixture has set with a jelly-like consistency. If it is too thick, add more milk and mix together. You can also set this overnight.
Once set, add some chopped mango into each glass to cover the chia pudding.
Add a tablespoon of yoghurt on top of the mango in each glass.
Top with a tablespoon of seeds and dates in each glass.

Chia seeds and flaxseeds are a good source of fibre. You can use any type of milk or yoghurt of your choice. You can also add cocoa powder to the chia mix for a chocolate flavour, and you can use any fresh or frozen fruit.