Mango Coconut Chia Pudding

Ingredients

2 ripe Mangoes, peeled & diced         

1 cup Low-Fat Milk        

½ cup Greek-style Coconut Yoghurt         

2 tbsp Maple Syrup         

1 tsp Vanilla Extract          

½ cup White Chia Seeds (increase to ¾ cup if you like it thicker)

 

Toppings

¼ cup unsweetened Shredded Coconut 

¼ cup chopped Pistachios 

Pulp of 1 Passionfruit

Procedure

1. Blend mango, milk, yoghurt, maple & vanilla in a blender until smooth. 

2. Stir in chia seeds, rest 5 mins, stir again to prevent clumps. 

3. Pour into jars or containers, cover & refrigerate for a min. 2 hours (or overnight). 

4. Top with coconut, nuts & passionfruit (or mango or banana) and enjoy!

 

Brand Recommendations

Mangoes - Creative Gourmet Mangoes

Milk - Fleurieu Milk Company 

Yoghurt - Jalna Yoghurt 

Maple Syrup - Honest to Goodness 

Vanilla - Queen Fine Foods 

Chia Seeds - Macro Whole Foods 

 

Tips

Add more carbohydrates like some banana or wholegrain granola on top and more protein through Greek yoghurt if having as breakkie! 

Prep Time

Prep | 10 mins

Refrigerate for a minimum 2 hours or overnight

Serves | 4

 

Nutrition Info (Per Serve)

Energy: 1351 kJ (323 cal)

Carbs: 29g | Protein: 9g | Fat: 18g | Fibre: 12g