Indulge in a delightful and nutritious treat with this chia pudding with mango puree recipe. This simple yet flavorful dish combines the creamy texture of chia seeds soaked in almond milk with the vibrant sweetness of ripe mango puree. Perfect for breakfast, a snack, or even dessert, this recipe is both satisfying and easy to prepare.
If you don't typically stock chia seeds or almond milk in your pantry, you might need to make a trip to the supermarket. Chia seeds are often found in the health food or baking aisle, while almond milk is usually located in the dairy or plant-based milk section. Ensure you pick a ripe mango for the best flavor.
Ingredients For Chia Pudding With Mango Puree
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store or Freeze 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.
How to Reheat Leftovers
- 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.
Best Tools for Making This Recipe
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.
Chia Pudding With Mango Puree
Ingredients
Main Ingredients
- ¼ cup chia seeds
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 ripe mango, peeled and diced
Instructions
- Mix chia seeds, almond milk, and maple syrup in a bowl.
- Let it sit for at least 4 hours or overnight in the fridge.
- Blend mango until smooth to make puree.
- Serve chia pudding topped with mango puree.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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