Mango Coconut Chia Pudding With Mango Puree

Mango coconut chia pudding served in a glass jar with mango sauce on the side.

5 from 1 vote

Mango Coconut Chia Pudding With Mango Puree

Enjoy a healthy treat with this Mango Coconut Chia Pudding infused and topped with a luscious mango puree. It's creamy, dairy-free, light, and simply delicious.

Prep Time15

Chill Time2

Total Time2 15

Course: Cookies, Snacks, Desserts

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings (4 cups total)

Calories: 262kcal

Author: Mariska Ramondino

Equipment

1 high-speed blender
mason jars

Ingredients

Mango Puree

1 cup fresh mango pieces 95 grams
2 tablespoons maple syrup
1 teaspoon lemon zest

Mango Coconut Chia Pudding

1 can (3.5 Fl oz/400 ml) unsweetened coconut cream
2 tablespoons maple syrup or raw honey
1 ½ cups fresh mango pieces 280 grams
¼ cup chia seeds 45 grams
½ cup dried mango 70 grams

Get Instant Help

Instructions

To Make the Mango Puree

Place all the ingredients in a blender and blend until silky and smooth.
1 cup fresh mango pieces, 2 tablespoons maple syrup, 1 teaspoon lemon zest
Store in an airtight container or jar with a lid and refrigerate until ready to use.

To Make the Mango Coconut Chia Pudding

Place all the ingredients in a high-speed blender like a Vitamix and blend until smooth.
1 can (3.5 Fl oz/400 ml) unsweetened coconut cream, 2 tablespoons maple syrup or raw honey, 1 ½ cups fresh mango pieces, ¼ cup chia seeds, ½ cup dried mango, 1 cup fresh mango pieces, 2 tablespoons maple syrup, 1 teaspoon lemon zest
Refrigerate overnight or at least for 2 hours, stored in mason jars or an airtight container.
Serve with some mango puree on top or mixed in.

Notes

Helpful Tips:

Make the mango puree first and then store it in an airtight container or mason jar with a lid in the fridge until ready to serve.
When making the mango pudding, make sure that all the dried mango pieces are completely pulverized and you have a smooth consistency.
Store in an airtight container or individual mason jars in the fridge for 5-7 days.

Nutrition