I’ve never been one for fancy things. Both in the kitchen and in my life I tend to lean towards simple & rustic. Which is probably why my first post on Peach and the Cobbler were these Strawberry Blueberry Rustic Tarts! Recipes that don’t require fancy crimping or perfect folds have my heart.
However, there are times when I want to doll things up and make a recipe look extra special. Like with these Mango Chia Puddings!
I mean, yellow pastel colored mango chia pudding dolloped with perfect little clouds of coconut whipped cream and garnished with fresh mint and chia seeds? Not that a rustic tart doesn’t have it’s share of beauty, but these define true food beauty in my book.
These Mango Chia Puddings don’t skimp on flavor either. The mango + coconut milk + chia combo make for a seriously creamy pudding that’s perfectly sweet and slightly tropical!
And even though they look fancy, they couldn’t be more simple! There are 3 super easy steps involved:
- Combine all pudding ingredients in 1 bowl and place in refrigerator 2-3 hours or overnight
- Make coconut whipped cream & chop fresh mango
- Assemble puddings!
Not only are these easy, but they’re also filled with some major nutrients! No refined sugar, chia seeds add healthy omega 3’s, mango is filled with vitamins A & C, and healthy fats from coconut milk!
I actually just ate the last one of these for breakfast a few days ago. Which is totally acceptable since they are HEALTHY! High fives all around for pudding being suitable breakfast food!
You can make each part ahead of time and throw them together when you’re ready to serve. Which would make them ideal for Mother’s Day this weekend and any other Spring events/shindigs you have planned!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
- 1 cup coconut milk (sub almond milk)
- 1 cup pureed ripe mango (about 1 whole mango)
- ¼-½ cup filtered water
- ⅓ cup chia seeds
- 2 tablespoons maple syrup or honey (if not vegan)
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- Topping: 1 peeled and chopped ripe mango
- 1 can full fat coconut milk or coconut cream, chilled for at least 2 hours, overnight is better
- 2-4 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- Peel and cube 1 fresh mango (or measure out 1 cup of frozen mango). Add to a blender or food processor with ¼-½ cup filtered water and puree until no large chunks remain. 1 mango was about 1 full cup for me.
- Add 1 cup pureed mango, 1 cup coconut milk, ⅓ cup chia seeds, 2 tablespoons maple syrup or honey (if not vegan), ¼ teaspoon sea salt, and ½ teaspoon vanilla extract to a medium mixing bowl.
- Mix until incorporated.
- Refrigerate 2-3 hours or overnight to thicken.
- Make coconut whip by opening the can from the bottom and pouring off the coconut water. Either discard or keep for smoothies.
- Place just the cream into a medium sized mixing bowl and beat until fluffy using a stand or hand mixer, about 3-4 minutes. Add 2-4 tablespoons maple syrup and ¼ teaspoon vanilla extract to the cream and beat until combined. 3 tablespoons was perfect for me, but sweeten to your own taste. Set aside.
- Peel and chop 1 ripe mango.
- Assemble puddings by placing ~½ cup pudding into 4 small serving dishes. Top each with ~¼ cup chopped fresh mango. Then spoon desired amount of coconut whipped cream over each. Garnish with chia seeds and fresh mint.
*Prep time does not include coconut milk chill time for the coconut whipped cream.
*Kept separate, the pudding will keep for up to a week covered in the fridge. Assembled puddings will keep for 1-2 days covered in the fridge.