Mango and Chia Pudding  Breakfast  140 reads

Mango and Chia Pudding


For the chia pudding
Milk 600 ml
Vanilla yogurt 400 g, stirred
Agave nectar 2 tbsp, light
Chia seeds 120 g

For the mango purée
Mango 3 ripe, halved, pitted, peeled, diced
Lemon juice 1/2

To serve
Macadamia nuts 2 tbsp, roughly chopped

For the chia pudding

Whisk together the milk, yogurt, and agave nectar in a mixing bowl.
Add the chia seeds, whisk again, and leave to stand for 30 minutes.

For the mango purée

In the meantime, combine the mango and lemon juice in a food processor.
Blend on high until smooth and puréed. Divide between four serving glasses.
Cover and chill until needed.
After the chia pudding has stood for 30 minutes, give it a quick stir.
Spoon on top of the mango purée in the glasses, cover with clingfilm, and chill overnight.

To serve

When ready to serve, garnish the puddings with chopped macadamias.

serves 4


Rating 2.45/5
Rating: 2.5/5 (11 votes)
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