Mango Chia Pudding
With 3 simple ingredients, this no added sugar, no-cook, gut friendly Mango Chia Pudding is a sweet and satisfying plant forward snack.
- 2 whole Ripe Mangos, diced
- 1 cup Plain Kefir, dairy or non dairy
- ½ cup Chia Seeds
Using a pairing knife, slice off the two sides of each mango, maneuvering around the pit. Careful crosshatch cuts into the flesh of the mango, going all the way to the skin, but not through it. Use either the pairing knife or a grapefruit spoon and slice or scoop out the flesh of the mango halves. They should come out as squares.
Cut off the flesh of the remaining mango on the pit by carefully slicing off the skin. Then run the knife between the pit and flesh to remove a full piece that looks like a half moon. Dice these pieces and add them to the rest. You should yield anywhere from 1 cup to 1 ½ cups of diced mango.
Add the diced mango to the jar of a blender and blend until very smooth, about 20-30 seconds.
In a mixing bowl, combine pureed mango, kefir, and chia seeds. Stir vigorously to evenly distribute chia seeds and prevent clumping.
Pour half of the mixture into two large mouth jars or other vessel with a lid. Seal the lid and gently shake to once again prevent clumping. Place jars in the fridge for at least an hour and up to 5 days. Enjoy!
- This Mango Chia Pudding recipe will taste the best with ripe, juicy mangos. If your mangos aren't sweet, then I suggest using a flavored Kefir to help it out.
- If you'd like a smaller portion size, simply make 4 portions instead of 2.
Calories: 368kcal | Carbohydrates: 45g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 415mg | Fiber: 17g | Sugar: 26g | Vitamin A: 347IU | Vitamin C: 53mg | Calcium: 434mg | Iron: 3mg