These 3-ingredient pudding cups are an ideal snack for hot days. The chia seeds are a great source of protein and healthy fats to keep the mind and body going strong while the mango provides some quick energy and natural sweetness. They both are also great sources of fiber and a range of vitamins, minerals and antioxidants. I used coconut milk for a an extra hint of tropical flavour but any nut or seed based milk would work just as well.
For the mango purée, or any fruit purée for that matter, I like to use fruit that has been frozen and slightly thawed. It makes for a more custard-like texture and really brings out the sweetness of the fruit. It can also make prepping these easy. I usually buy the fruit fresh then peel, slice and freeze it in portions of around 1-2 cups. This way it is at its peak of nutrition and is always ready to go- I don’t have to wait for it to ripen and there is no prep work.
- 2 small mangos (Ataulfo), peeled and sliced (or 1 large mango; freeze in advance for an extra creamy purée; the total amount should be around 2 cups)
- 1 cup unsweetened coconut milk
- ⅓ cup chia seeds
- If the mango is frozen, bring it out of the freezer now and set aside to partially defrost.
- Place the milk in a medium sized bowl and whisk in the chia seeds. Let them plump up for around 20 minutes, but give it another stir around 10-15 minutes in to make sure the seeds aren't clumping.
- When there are a couple minutes left on the pudding place the mango in a blender or food processor and pulse until it is broken down into a smooth consistency.
- Divide the chia pudding into separate containers and top with the mango purée. This amount can make 4 small or 2 more substantial servings.
- Top leftovers with an airtight cover and store in the fridge for up to a couple days.