Mango Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying, loaded with protein, fiber, and omega-3s.
Chia seeds:
“Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ratio of Aztec warriors. I’ve read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.” – Quoted from Dr.Weil
Why is this mango chia plugging healthy?
- High in fiber – good for blood sugar control, cholesterol levels and gut health
- High in protein – good for building lean muscle and kee you full for longer
- Contains healthy fats – good for helping you feel satiated
If you’re looking to add more good-for-you foods into your diet then chia is a great ingredient to incorporate. Chia is high in protein, full of omega-3s, packed with fiber, and helps keep you full and satisfied all day long. It’s also meal-prep friendly which I know you will love.
What you need to make this pudding with mango:
- cup chia seeds + cup water – to make the chia pudding first
- large medjool dates – those are the best and sweetes of all dates
- cup cashews – they add delicious creaminess
- cup mango frozen – tropical flavour booster!
- ginger + cacao nibs – another flavour booster
- plant milk – any plant milk will do
- plant protein – added nutrition that will keep you fuller for longer
How to Make Chia Pudding (3 Steps)
- The first step is to stir together your chia seeds and water in a jar or bowl. I recommend using 2 Tablespoons to 1/2 cup of liquid.
- Once the chia pudding mixture combined, let it sit for 5 minutes, and than give it another stir/shake to break up any clumps of chia seeds. Cover and put the mixture in the fridge to “set” for 1-2 hours or overnight.
- The chia pudding should be nice and thick, not liquidy.
Conclusion:
If you’re looking to add more good-for-you foods into your diet then chia is a great ingredient to incorporate. Chia is high in protein, full of omega-3s, packed with fiber, and helps keep you full and satisfied all day long. It’s also meal-prep friendly which I know you will love.
Let me know in the comments if you tried this recipe!
Mango chia pudding
Equipment
- blender
Ingredients
- ¼ cup chia seeds
- ½ cup water
- 2 large medjool dates
- ¼ cup cashews
- ½ cup mango frozen
- ⅛ tsp ginger
- ½ cup plant milk
- 1 tbl plant protein
- 1 tsp cacao nibs
Instructions
- Soak the chia seeds in ½ cup of water for 30 min ( or even overnight).
- Place dates, cashews, mango ( leave two pieces out to put on top) , protein powered and ginger in a blender and blend till smooth.
- Add the cashew mango mix on top of the prepared chia seeds.
- top it with leftover 2 pieces of mango chopped up and sprinkle cacao nibs on top.
- ENJOY! IT IS DELICIOUS! 😊
Frequently asked questions:
how to store the mango chia pudding?
Cover the bowl tightly with plastic wrap and refrigerate. It will last in the fridge for about 5 days! 🙂 Which in this case I recommend batch prep so u can have a delicious pudding every day 😁
how often can I eat chia pudding?
Chia seeds are a good source of fiber, providing 11 grams of fiber in each 1-ounce (28-gram). However if you are not used to eating a lot of fiber or have some digestive issues excessive fiber intake can cause problems like abdominal pain, constipation, diarrhea, bloating, and gas (9Trusted Source).
This also happens when a higher fiber intake is not paired with enough hydration since water is essential to helping fiber pass through the digestive system.
In this case maybe reduce your chia seed intake.
