This mango chia pudding with vegan Greek yoghurt is by far my favourite chia pudding flavour. The three layers in this chia pudding are in perfect harmony – they’re all soft, with melt-in-your-mouth texture, and wonderfully refreshing. It’s a great light breakfast or snack with a really yummy taste.
The first layer is chia pudding made with unsweetened soy milk, the second layer is mango puree, and the third is a thick vegan Greek-style yoghurt. There’s no added sweetener in the chia pudding, as the mango provides enough natural sweetness on its own. Dig into all three layers at once and taste this delicious, pillowy combination. It’s topped with a single brazil nut, which adds a little crunch and pairs perfectly with the rest of the flavours. Since mango is the only sweetener in this dish, you’ll get the best result by using a ripe mango. The taste won’t be as good if the mango is unripe.
This chia pudding needs only five ingredients and is very simple to make, but you do need to wait a little while for the chia pudding to set. You can prepare it in the morning and enjoy it later in the day. However, I recommend not making it too far in advance, as chia pudding continues to thicken and is less enjoyable to eat the next day.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan greek yoghurt recipes:
- Vegan Lassi
- Breakfast Banana Split or Berry Yoghurt Bowl
- Vegan Greek Yoghurt with Vegan Honey (and Tahini)
- Caramelised Apples with Vegan Dulce de Leche
Mango Chia Pudding with Vegan Greek Yoghurt (V, GF)
Ingredients
- 48 g (4 tbsp) chia seeds
- 240 ml (1 cup) unsweetened soy milk chilled
- 1 mango
- 340 g (1 1/3 cup) vegan Greek-style yoghurt I like Sojade
- 2 brazil nuts
Instructions
- Divide 4 tbsp of chia seeds between two bowls or two mugs. I like to make chia pudding in mugs because they're narrower than bowls and it's easier to stir. Then, when chia pudding is nearly done, I pour it into wider bowls, so there's room enough for other layers.
- Pour 120 ml (1/2 cup) of soy milk into each mug with chia seeds. Mix together, going back and forth between the mugs. The first three minutes after you pour the liquid over the chia seeds are the most crucial in making a nice chia pudding. Stir a lot in those first three minutes to prevent the chia seeds from clumping together.
- After three minutes of mixing leave chia pudding to stand for 20 min.
- While the chia pudding is forming, peel and cut mango into bite-size pieces. My mango yielded about 300 grams of flesh. Put mango pieces into a blender and blend them into a puree. Don't over mix because too much liquid will evaporate from the mango. Scrape the sides of the blender and mix again.
- Mix chia puddings once more. Now you can transfer both chia puddings into separate bowls. If 20 min have not yet passed, leave the chia puddings to stand a few minutes more.
- When the chia pudding is thick enough, so that the mango puree will stay on top of it without sinking, top each chia pudding with mango puree. Spread it around evenly, so that the whole chia pudding is covered with the mango layer.
- Take a vegan Greek yoghurt and mix it with a spoon, so that the liquid is nicely mixed with the rest of the yoghurt and the yoghurt is silky smooth. Top each mango layer with 170g of vegan Greek yoghurt and spread it around evenly, so that the whole mango layer is covered with it.
- Top each chia pudding with a single brazil nut.
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