Tropical Mango Chia Pudding
Admin IndiePalates
- 1 Mango peeled and diced
- 1 cup Coconut Milk
- 1/4 cup Chia Seeds
- 1-2 tablespoons Honey
- 1/2 teaspoon Vanilla Extract
- 1 pinch Salt
- Mango Slices or tropical fruits optional
In a medium-sized bowl, combine the chiaseeds, coconut milk, honey (or maple syrup),vanilla extract, and a pinch of salt. Stir wellto ensure the chia seeds are evenlydistributed. Cover the bowl and refrigerate for at least 4hours or overnight. The chia seeds willabsorb the liquid and form a thick, pudding-like consistency. Prepare the Mango Puree:
In a blender, add the diced mango and blenduntil smooth. If you prefer a sweeter puree,you can add a bit of honey or maple syrup. Once the chia pudding is set, give it a goodstir to break any clumps. Divide the puddinginto serving glasses or bowls. Layer the mango puree on top of the chiapudding. You can create beautiful layers byalternating between the pudding and mangopuree if desired. Top the pudding with fresh mango slices orother tropical fruits of your choice. Garnishwith mint leaves for a burst of freshness. Serve immediately or refrigerate for anadditional 30 minutes to let the flavors meldtogether.
