This is the second bowl of mango chia seed pudding I’ve made the kids…in two days.
The minute those rascals dug into this protein-rich breakfast, that happened to be a breeze to whip up the night before, it was all smiles. And “Yum!” and “Can you please make this again?”
What other breakfast gets a reception like that? Just mango chia seed pudding!
Here’s how you whip it up.
how to cut a mango
Use the mango cheeks and slice them vertically, down from the top and around the pit, giving you four large chunks (with the skin still on). Use the knife to score the flesh.
Scoop the slices out with a large spoon. Done!
how to make mango chia seed pudding
- I like to prep this mango chia seed pudding the night before so it’s the perfect consistency (and no work) in the morning.
- Can’t find mango nectar? Substitute orange juice.
- Use any berries you like.
- No fancy equipment needed. Just a glass container with a lid like these.
Mango Chia Seed Pudding with Berries
This recipe serves 4 pretty hungry kids, about 1/2 to 3/4 cup each. It’s VERY filling but you could double the recipe for more kids.
Ingredients
1/4 cup chia seeds
1 cup mango nectar (or orange juice)
1 cup any kind of milk (we use dairy milk but almond or coconut would be great)
1 fresh mango, diced
1 cup fresh blackberries, cut into smaller pieces
Instructions
Combine the chia seeds, juice and milk in a large bowl with a lid. Stir.
Let sit about 15 minutes and stir again.
Add the fruit on top. Replace the lid and refrigerate at least 2 hours or overnight.
It’s not mango season now. Can I use frozen mango chunks?
Absolutely! Frozen would work well.