Chia Pudding With Mango Puree Recipe

Chia seeds: Tiny, nutrient-dense seeds that absorb liquid to create a gel-like consistency.

Almond milk: A plant-based milk alternative made from almonds, providing a creamy texture and subtle nutty flavor.

Maple syrup: A natural sweetener derived from the sap of maple trees, adding a rich, caramel-like sweetness.

Ripe mango: A juicy, tropical fruit that is peeled and diced, then blended into a smooth puree for a burst of sweetness.

For a creamier texture, try blending the almond milk with the chia seeds before letting it sit. This helps to break down the seeds slightly and results in a smoother pudding.

• chia seeds - Substitute with flax seeds: Flax seeds can create a similar gel-like consistency when mixed with liquid, making them a good alternative to chia seeds.

• almond milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slightly sweet flavor that complements the other ingredients well.

• maple syrup - Substitute with agave syrup: Agave syrup has a similar sweetness and consistency to maple syrup, making it a suitable replacement.

• ripe mango - Substitute with ripe peach: Ripe peaches offer a similar sweetness and texture, making them a good alternative to mango in this recipe.

• For optimal freshness, store your chia pudding in an airtight container. This will prevent it from absorbing any unwanted odors from the fridge.
• Keep the chia pudding refrigerated. It can last up to 5 days, making it a perfect make-ahead breakfast or snack.
• Store the mango puree separately in another airtight container. This will help maintain its vibrant color and fresh taste.
• If you plan to enjoy the chia pudding over several days, consider portioning it out into individual servings. This makes it easy to grab and go.
• When ready to serve, simply top the chia pudding with the mango puree. This ensures the best texture and flavor combination.
• To freeze, place the chia pudding in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months.
• Freeze the mango puree separately in an ice cube tray. Once frozen, transfer the cubes to a freezer bag for easy portioning.
• Thaw the chia pudding and mango puree in the refrigerator overnight. Stir well before serving to restore the creamy consistency.
• If the chia pudding seems too thick after thawing, add a splash of almond milk and mix until smooth.
• For a quick defrost, place the frozen mango puree cubes in a microwave-safe bowl and heat in short intervals, stirring in between until smooth.

• Gently stir the chia pudding to ensure even consistency before reheating.
• Transfer the chia pudding to a microwave-safe bowl.
• Heat in the microwave on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, place the chia pudding in a saucepan and warm it over low heat, stirring frequently to prevent sticking.
• If the chia pudding becomes too thick, add a splash of almond milk to loosen it up.
• Reheat the mango puree separately by microwaving it in a microwave-safe bowl for 15-20 seconds or until warm.
• For a stovetop method, gently heat the mango puree in a small saucepan over low heat, stirring occasionally.
• Once both components are warmed, serve the chia pudding topped with the mango puree.
• Optionally, garnish with fresh mango slices or a drizzle of maple syrup for added flavor.

• Mixing bowl: Use this to combine the chia seeds, almond milk, and maple syrup.

• Whisk: This helps to mix the chia seeds, almond milk, and maple syrup thoroughly to avoid clumps.

• Refrigerator: Essential for letting the chia pudding set for at least 4 hours or overnight.

• Blender: Use this to blend the ripe mango until it becomes a smooth puree.

• Peeler: Handy for peeling the mango before dicing it.

• Knife: Necessary for dicing the ripe mango.

• Cutting board: Provides a safe surface for dicing the mango.

• Serving bowls: Perfect for serving the chia pudding topped with mango puree.

• Spoon: Useful for scooping the chia pudding and mango puree into the serving bowls.