Recipes: Mango Mixed Berry Chia Pudding

Puddings? What’s not to love, right?! This fresh and flavourful Mango & Mixed Berry Chia Pudding is Vegan, Gluten Free and UUUUBER delicious! Super simple to make, and perfect as a healthier dessert option.

The chia seed base is made up of half oat milk, half coconut milk, chia seeds, maple syrup, vanilla extract and a pinch of sea salt. For the fruity coulis layers we went with fresh mango and frozen mixed berries. We would recommend making the chia seed mix the day before to leave & soak overnight. The sharp contrast of the tart berries beautifully balances the sweetness of the Mango and Chia Seed Pudding. This is a light, creamy and delicious breakfast choice or a tasty evening dessert, y’know.. for when that sweet tooth is calling!

Tips:

Make sure you buy ripened mangoes. When making the puree, if the mangoes don’t seem as sweet as you’d like them to be, feel free to add a bit of maple syrup or agave nectar.

The best ratio for when making your chia seed pudding; 2 part chia seeds to 4 parts liquid.

Ingredients:

(This recipe makes 2 medium cup servings)

1/2 cup oat milk (we used Alpro)

1/2 cup coconut milk (we used Alpro)

1 tbsp maple syrup

pinch of sea salt

1/2 tsp vanilla extract

4 tbsp chia seeds

1/2 medium mango

1/2 cup frozen (or fresh) berries

1 tbsp oat milk

1 tbsp maple syrup

optional* 1/3 cup toasted coconut flakes (to garnish)

Instructions:

In a measuring jug, combine oat milk, coconut milk, vanilla extract, chia seeds and pinch of sea salt.

Stir well and leave to set in the fridge overnight, or for at least 5-6 hours.

(On the day of making your pudding) Using a food processor, blitz the flesh of your mango until smooth consistency. Add a tbsp of maple syrup if not sweet enough for your liking.

Repeat the same with your frozen berries, add to a food processor along with the maple syrup and tablespoon of oat milk. Blitz for a few seconds. You are looking for more of a chunkier consistency. Set aside.

Take your medium cups, and start layering your chia seed pudding. Stir the chia pudding mixture beforehand, to loosen as it will get thicker at the bottom.

Spoon in the mango coulis, followed by the berry puree. We did 2 layers of each.

Top with toasted coconut flakes for decoration.

Store leftovers in the fridge. Consume within 2-3 days.