Chia Seeds have to be one of my all-time favourite superfoods. They’re small, mighty and so versatile. I mean, they can seriously be used in EVERYTHING! Anything from porridge, to scrambled eggs and salad. I know that if I can, I’m gonna add them to my meal. But my absolute favourite way to enjoy them? In a delicious thick and creamy chia pudding.
I could seriously eat chia pudding every day. It’s just one of them things that I never get bored of. And although it may have pudding in the name; it can be eaten any time of the day. I know, pudding for breakfast… It keeps getting better!
I normally eat it with some sort of homemade fruit puree on top, with some fresh fruit. And a sprinkle of my Super Chunky Granola. To say that it’s delicious is an understatement!
The first time I tried chia pudding, it had a mango puree sitting on top of it. I knew that mango went with chia, because when I was researching recipes it seemed to be the most popular combo. I’ll admit the pair were definitely the perfect match. The sweetness of the mango seemed to compliment the chia pudding and helped to make it an irresistible meal.
When I first started making chia, I would cut up chunks of mango and stir it through. Then when I went to eat it, I would always bob my spoon around. In an attempt to fish out the chunks. It worked to some extent, but the chia wouldn’t always set due to the extra liquid. Or, the mango would just sink to the bottom. So, taste wise it was delicious. Practicality, not so great.
It was one day that I was rummaging around the freezer. There it was, just sitting in the drawer, completely forgotten about. A bag of frozen mango. I had a complete eureka moment, and whipped it out. Then I went into full experiment mode. I blended the mango with some coconut milk, and made an amazing yellow coloured liquid.
Just the colour seemed positive, reminding me of sunshine. For a while, I wanted to try more flavoured chia pudding. More colourful, so the actual liquid was flavoured so this seemed perfect! I just made a chia pudding as I usually would, using the mango mixture instead of my normal plain coconut milk. I put it in the fridge to set, and tried to resist the urge to check it every half hour!
When I checked it the next day, as I find leaving the pudding to set overnight is best. I was so happy with the results! It wasn’t the same bright yellow colour, but there was a definite tinge and had such a strong mango taste. I couldn’t believe how well it turned out, and with a few fresh berries on top it was completely perfect!
This inspired me to try other flavours, and colours. If it worked with mango, who’s to say it won’t work with all different things. And hence my ‘Rainbow Chia Series’ was created. So, expect lots of delicious chia pudding posts in the next couple of months. I’ so excited to see what I can create. Let the experiments begin!
What’s your favourite flavour?
Mango Chia Pudding Recipe
Bright yellow with a big boost of mango. Just looking at this chia pudding seems to make thing sunnier. This Mango Chia Pudding recipe is a definite MUST! One of my all-time ultimate flavours.
Yields: Approx. 370g
- 1 Cup Milk
- 1/2 Cup Chia
- 1/2 Heaped Cup Frozen Mango
- In a blender, whizz together the milk and frozen mango until smooth.
- Pour the mixture into a jar, and add the chia seeds a little at a time. Stirring continuously until thoroughly mixed in.
- Leave to sit in the fridge for 30 minutes +, but I find that overnight is best.
- Once set, add some fresh berries and enjoy the sweet addition of the mango!
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