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Mango Chia Pudding with Vegan Greek Yogurt 1

Mango Chia Pudding with Vegan Greek Yoghurt (V, GF)

This vegan mango chia pudding is a refreshing and light breakfast or snack, made with just 5 ingredients. The sweetness comes solely from the mango puree. It's super simple to make and great to grab when you're on the go.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 2
Calories 356 kcal

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.

Nutrition

Serving: 1 servingCalories: 356kcalCarbohydrates: 36gProtein: 19gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 123mgFiber: 12gSugar: 21g
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