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Frozen Chia Seed and Mango Pudding

A refreshing and guilt-free summer treat, this frozen chia seed and mango pudding is perfect for warm days and busy mornings, offering a tropical escape in every spoonful.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Tropical, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

For the pudding base
  • 1 cup full-fat canned coconut milk Choose the richest variety for creaminess.
  • 1/2 cup chia seeds Soak overnight for best texture.
  • 2 medium ripe mangos Use Ataulfo for a smoother texture or Tommy Atkins for more color.
  • 2 tablespoons cashew butter Adds richness and creaminess.
  • 1 tablespoon maple syrup Optional for sweetness.

Method
 

Preparation
  1. In a bowl, combine the coconut milk, chia seeds, and maple syrup. Mix well to ensure the chia seeds are evenly distributed.
  2. Cover the bowl or transfer the mixture into mason jars, ensuring there is enough space for expansion.
  3. Refrigerate for at least 1 hour or preferably overnight to allow the chia seeds to swell and thicken the mixture.
Blending
  1. Once the chia pudding has thickened, blend it until smooth if a creamy texture is preferred.
Serving
  1. Scoop the pudding into bowls or serve directly from jars. Top with diced mango pieces for added texture and flavor.

Notes

For best results, store the pudding in wide-mouth mason jars to prevent freezer burn. Thaw in the refrigerator the night before serving for ideal consistency.