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Homemade Mango Chia Pudding Cups Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes plus chilling time
  • Yield: 4 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International
  • Diet: Vegan

Description

This Homemade Mango Chia Pudding Cups recipe is a refreshing, nutritious, and naturally sweetened dessert or breakfast option. Made with ripe mangos, chia seeds, creamy coconut milk, and a touch of maple syrup, this pudding offers a wonderful balance of creamy texture and tropical flavors. It’s perfect for a quick, no-cook treat that you can prepare ahead and enjoy chilled.

Ingredients

Fruit

  • 2 mangos, diced into 1/2-inch pieces for a chunky texture

Chia Pudding Base

  • 3/4 cup chia seeds (Nutiva organic black chia seeds recommended)
  • 2 cups full-fat coconut milk (Thai Kitchen brand for extra creaminess)
  • 5 tbsp maple syrup
  • Pinch of salt

Instructions

  1. Prepare Mangoes: Peel and dice the mangos into 1/2-inch pieces, setting aside half for layering and blending the rest into a puree.
  2. Make Mango Puree: Using a blender or food processor, blend half of the diced mango pieces until smooth to create a fresh mango puree for the pudding base.
  3. Mix Pudding Base: In a large bowl, combine the chia seeds, coconut milk, maple syrup, pinch of salt, and mango puree. Stir vigorously to mix all ingredients thoroughly and prevent clumping.
  4. Let It Thicken: Cover the bowl and refrigerate the mixture for at least 30 minutes, preferably overnight, allowing the chia seeds to absorb liquid and thicken the pudding.
  5. Assemble Cups: Once thickened, gently fold in the reserved diced mango pieces for added texture. Spoon the pudding evenly into 4 cups or jars.
  6. Chill and Serve: Refrigerate the assembled pudding cups for an additional 30 minutes before serving chilled for best flavor and consistency.

Notes

  • You can substitute maple syrup with honey or agave syrup to adjust sweetness.
  • For a vegan option, ensure the maple syrup and coconut milk brands used are vegan-certified.
  • Use fresh ripe mangos for best flavor, but frozen mango chunks work in a pinch after thawing.
  • Adjust coconut milk quantity for thinner or thicker pudding texture.
  • Try layering with granola or toasted nuts just before serving for crunch.

Find it online: https://slsrecipes.com/homemade-mango-chia-pudding-cups-recipe/