Chia pudding is old news? Maybe, maybe not. But we love our Spice Island Mango Chia Pudding. It is tropical, naturally sweet and loaded with spices that gives a traditional “health” food a fun twist for summer.
If you haven’t tried chia pudding… what are you waiting for? It is simple just mix it together the night before and wait for the magic to happen. No cooking or complicated steps.
This is definitely a recipe your need to pin now and make all summer long!
What makes Chia Pudding Good for You?
Chia seeds are loaded with fiber and protein so this breakfast can keep you feeling full all morning.
The mango adds tropical sweetness and is loaded with vitamin C and A. Cinnamon, nutmeg, clove and vanilla give the chia pudding an exotic twist that sing to your taste buds.
How to Make Chia Pudding
This recipe is as simple as mixing together all the ingredients. If you prefer, you can add the mango to the chia pudding the next morning. If using frozen mango I allow it to thaw overnight and add it the next day so it doesn’t water down the chia pudding.
The ratio of chia seeds to liquid is a matter of personal preference. Some people like it thicker, others like to blend it to make it consistent and yet still others like it a little soupier. There is no right or wrong way to make chia pudding!
BUT our perfect ratio of chia seeds to liquid is 1 part chia seeds to 6 parts liquid. So play with it to make your own. WARNING…if this is your first time making awesome chia pudding, let it sit overnight. The texture can change dramatically!
We hope your taste buds enjoy their visit to the tropics!
Simple make ahead breakfast with loads of flavor, plus protein and fiber to keep you full all morning!
- 2 cups cashew milk, or other non-dairy milk
- 1/3 cup chia seeds
- 1/4 cup coconut flakes plus additional for garnish
- 1 tbsp honey optional
- 1 tsp vanilla
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp clove, ground
- 2 cups diced mango
Mix together all the ingredients, except mango. Allow to sit in fridge for 3 hours, or overnight. When ready to serve layer diced mango and pudding. Top with additional coconut flakes.
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