Vegan mango chia pudding

Vegan mango chia pudding with coconut milk, ripe mango, chia seeds and maple syrup – creamy, fruity and easy as a breakfast or dessert.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 340 kcal per serving
• Protein: 6 g
• Fat: 22 g
• Carbs: 25 g

Ingredients

• 4 tbsp chia seeds
• 300 ml coconut milk
• 1 mango
• 1 tbsp maple syrup
• 1 pinch of vanilla

Method

You’ll need: chopping board · knife · mixing bowl

1. Stir the chia seeds with the coconut milk, maple syrup and vanilla in a bowl. Let the mixture swell briefly, then stir thoroughly again.
2. Peel the mango and cut the flesh into small cubes. Make sure the mango is nice and ripe – the flavour will be more rounded.
3. Mash half of the mango cubes into a smooth purée. The remaining cubes are for a fruity topping.
4. Divide the chia pudding between glasses or bowls. Spoon the mango purée over the top and layer the remaining mango cubes on top.
5. Chill the pudding briefly if needed so it firms up and the flavours come together.
6. Serve the vegan mango chia pudding well chilled. Finish with a little extra vanilla if you like.

Good to know

When it needs to be quick but should still taste like something special, this is the recipe. Creamy, fresh and pleasantly satisfying.

Swaps

Maple syrup → date purée (sweetness from fruit, plus a little fibre); coconut milk → an unsweetened mix of almond butter and water (thinner, with a little vitamin E); mango → papaya (also provides vitamin C and carotenoids); vanilla → cinnamon (aromatic, with natural plant compounds)

Allergens

The recipe is vegan and free from soya and egg; for small children, chia seeds only make sense when well soaked, and in pregnancy the recipe is unproblematic in normal amounts as long as all the ingredients are fresh.

Dairy-free recipes