No green smoothie today but a yummy chia seed pudding with fresh mangos straight from the garden. Though I will most likely have a green smoothie later today, made this mango chia seed pudding yesterday and couldn't resist them when I opened the fridge this morning!
My mom brought me a big bag of chia seed from Belgium and I still had a bag let so you can expect a lot of chia seed recipe sin eh coming weeks.
As you may or may not know we are opening a bakery and cafe with healthy food in the coming months so now that I have time again I will be experimenting with all sort of health, plant-based meals, and desserts.
And I just love chia seed pudding. Not only because they are easy to make, they are so good. especially this one with homegrown juicy mangoes. Let's hope we can find an easy and not too expensive source to uy chia seed in Cambodia so we can use them in the bakery and cafe!
MAKE-AHEAD VANILLA FLAVORED MANGO CHIA SEED PUDDING
INGREDIENTS (SERVES 2 FOR BREAKFAST)
For the pudding
1.5 cup mango chunks
1.5 unsweetened coconut milk or almond milk to keep calories down
3/4 cup plain unsweetened coconut or almond yogurt
1/4 cup chia seeds
1/2 lime juice only (about 1 tbsp)
1 tsp vanilla extract
1 tbsp maple syrup, or to taste
For the toppings
0.5 cup mango cubes
2 tbsp unsweetened desiccated coconut
2 tbsp dried goji berries (optional)
DIRECTIONS
- Add all chia pudding ingredients to the blender and blend until completely smooth. Taste! If you like it sweeter, add more maple syrup and blend again. Since mango season is in full swing we have no shortage of juicy sweet mangoes so I didn't add extra maple syrup.
- Transfer the mixture to small jars or glasses. Place the jars/glasses into the fridge for at least 1-2 hours, overnight is best.
- Top with desiccated coconut, mango cubes, and goji berry. Or any other topping such as cacao nibs, mulberries, sliced almonds or other fresh fruits.
ENJOY THE WEEKEND!
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PICTURE(s) TAKEN WITH FUJI X-M1
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