Go Back
–+ servings
Vegan Mango Chia Seed Pudding served in 3 glasses with a garnish or nuts and strawberry pieces. Seen in the background are some mangoes.

Creamy Mango Chia Seed Pudding, Dairy-Free Breakfast

Creamy mango chia pudding is an easy dairy-free breakfast with coconut milk, nuts, and seeds, plus protein, calcium, and iron you can prep ahead.
Prep Time: 5 minutes
Resting Time: 8 hours
Servings: 4

Ingredients

  • 2 Alphonso Mangoes
  • 6 tablespoon Chia Seeds
  • 1 Mejdool Date
  • 1 Large dry apricot
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon melon seeds
  • 1 tablespoon hazelnut
  • 4-5 macadamia nuts
  • 400 grams Coconut Milk

Instructions

  • Soak the nuts and seeds for 4-5 hours.
    1 Mejdool Date, 1 Large dry apricot, 1 tablespoon pumpkin seeds, 1 tablespoon melon seeds, 1 tablespoon hazelnut, 4-5 macadamia nuts
  • In a blender, add the mango pulp, soaked nuts and seeds without water, and coconut milk, and blend to a smooth, silky consistency.
    2 Alphonso Mangoes, 1 Mejdool Date, 1 Large dry apricot, 1 tablespoon pumpkin seeds, 1 tablespoon melon seeds, 1 tablespoon hazelnut, 4-5 macadamia nuts, 400 grams Coconut Milk
  • Add Chia seeds in 4 glasses.
    6 tablespoon Chia Seeds
  • Pour in the puree and mix evenly.
  • Make sure you mix the chia seeds thoroughly or you migh have some big chunks in between.
  • Garnish with some chopped nuts or fruits if required.
  • Let this refrigerate overnight or for at least 2-3 hours.
  • Next morning, the chia seeds have absorbed all the liquid and one healthy breakfast is ready to enjoy.

Notes

1 tablespoon = 15 ml
QR Code linking back to recipe