A no-cook, no-bake healthy treat, chia mango pudding can be prepared the night before and had for breakfast. A true blessing on rushed mornings.
Chia seeds are tiny powerhouses of nutrition – they are packed with protein, fibre, Omega-3 fatty acids and other micronutrients. They are also filling and, since they absorb water, they make you feel thirsty nudging you to increase your water intake.
I have discovered the joys of chia seeds only recently and am a fan. They are expensive in India, but a small amount goes a longish way. And, when you don’t have the means to cook meals, reaching out for chia seeds is probably wiser than the equally expensive alternative of packaged cereals.
When travelling, spending days in hotel rooms with only a fridge but no cooking equipment, keeping chia seeds handy has helped me manage good eating. Highly recommended.
This chia pudding is milk-based. You could substitute milk with vegan options -coconut milk or almond milk. When mangoes are not in season, I would go for bananas. You could combine more fruits – strawberries and blueberries would be nice for that pop of color.
- Chia seeds – 2 tablespoons
- Milk – 1 cup*
- Mangoes – 1
- Honey – to taste
- Almonds – for garnishing
*Chia seeds:milk in a 1:4 ratio gives a thick pudding. Adjust as you like.
How To Make Chia Mango Pudding:
Eight hours before you plan to have the pudding, soak chia seeds in a cup of milk. Stir well to ensure there are no clumps of seeds. Stir in honey to taste.
Place the chia seed mix covered in the fridge. Refrigerate till the seeds have soaked and swelled.
When Ready To Serve:
Peel and chop mangoes.
Finely slice almonds.
Serve chia seed pudding in a bowl topped with chopped mangoes and almonds.
For a more luxurious meal, present chia mango pudding parfait-style in tall transparent glasses.